Classification of Fermentation Levels of Cacao Beans (Theobroma cacao L.) Using Sensing Technology and Neural Networks

Author:

Yamamoto Rikiya E.ORCID,Grimaldo James Leo C.ORCID,Parcon Mary Meliza V.ORCID,Maaño Roselyn A.ORCID,Maaño Ronaldo C.ORCID,Tan Jose B.ORCID,Belleza Rodrigo C.ORCID,De Castro Pedro Jose L.ORCID,Duc-Binh NguyenORCID

Publisher

Springer Nature Switzerland

Reference13 articles.

1. Vega, C., Kwik-Uribe, C.: Theobroma cacao—an introduction to the plant, its composition, uses, and health benefits. In Cocoa Butter and Related Compounds, Elsevier, 2012, pp. 35–62. doi: https://doi.org/10.1016/B978-0-9830791-2-5.50005-0

2. Gayi, S.K., Tsowou, K.: Cocoa industry: Integrating small farmers into the global value chain (2016). https://unctad.org/publication/cocoa-industry-integrating-small-farmers-global-value-chain

3. Medenilla, V.: The market potential of value-added cacao products in the Philippines.” Accessed: Aug. 30, 2023. https://mb.com.ph/2022/4/12/the-market-potential-of-value-added-cacao-products-in-the-philippines

4. S. Bermudez, V. Voora, C. Larrea, and E. Luna, “Cocoa prices and sustainability sustainable commodities marketplace series market overview,” 2022

5. Ghosh, D.: The Top Cocoa Producing Countries in The World. https://www.worldatlas.com/industries/the-top-cocoa-producing-countries-in-the-world.html

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