Understanding the cocoa genetic resources in the Pacific to assist producers to supply the growing craft market-Reference-Cited by-同舟云学术

Understanding the cocoa genetic resources in the Pacific to assist producers to supply the growing craft market

Published:2023-12-18 Issue: Volume: Page:1-15
ISSN:0114-0671
Container-title:New Zealand Journal of Crop and Horticultural Science
language:en
Short-container-title:New Zealand Journal of Crop and Horticultural Science

Author:

Dillon Natalie L.¹^ORCID,Zhang Dapeng²^ORCID,Nauheimer Lars³^ORCID,Toramo Elison⁴,Nagalevu Paitia⁵,Melteras Marie-Vianney⁶,Wallez Sandrine⁷,Finau Kuinimeri⁸,Nakidakida Sefanaia⁹,Lepou Petelo⁸,Diczbalis Yan¹⁰

Affiliation:

1. Centre for Tropical Agriculture, Horticulture and Forestry Science, Department of Agriculture and Fisheries, Mareeba, Australia

2. United States Department of Agriculture – Agricultural Research Service (USDA-ARS), Sustainable Perennial Crops Laboratory (SPCL), Beltsville Agricultural Research Centre (BARC), Beltsville, MD, USA

3. Australian Tropical Herbarium, James Cook University, Cairns, Australia

4. Ministry of Agriculture and Livestock, Honiara, Solomon Islands

5. Land Resource Division, Pacific Community, Suva, Fiji

6. Vanuatu Agriculture Research and Technical Centre (VARTC), Luganville, Vanuatu

7. Alternative Communities Trade in Vanuatu (ACTIV), Stella Mare Sub-Division, Second Lagoon, Port Vila, Vanuatu

8. Plant and Postharvest Technologies, Scientific Research Organisation of Samoa (SROS), Apia, Samoa

9. Wainigata Research Station, Ministry of Agriculture, Savusavu, Fiji

10. Centre for Wet Tropics Agriculture, Horticulture and Forestry Science, Department of Agriculture and Fisheries, South Johnstone, Australia

Funder

Australian Centre for International Agriculture Research

Publisher

Informa UK Limited

Subject

Horticulture,Agronomy and Crop Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/01140671.2023.2278788

Reference26 articles.

1. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

2. Flavor Chemistry of Cocoa and Cocoa Products-An Overview

3. Towards the understanding of the cocoa transcriptome: Production and analysis of an exhaustive dataset of ESTs of Theobroma cacao L. generated from various tissues and under various conditions

4. The genome of Theobroma cacao

5. From the raw seed to chocolate: Volatile profile of Blanco de Criollo in different phases of the processing chain

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