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  1. 181
    La compétitivité des cacaos fins sur le marché international : le cas du cacao "Nacional" d'Equateur
    “...Le cacao "Nacional" d'Equateur est unique au monde pour sa saveur florale très particulière. Il a...”
    conference_item biblioteca
    CIRAD FR


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  2. 182
    Colombian cacao, forests and peace initiative = Estudio de línea base de la cadena del cacao en Colombia.
    Subjects: “...theobroma cacao...”
    Report biblioteca
    CGIAR


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  3. 183
    Cadmium in cacao: what we know about mitigation practices: Second Clima-LoCa briefing note on cadmium in cacao
    Subjects: “...Theobroma cacao...”
    Brief biblioteca
    CGIAR


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  4. 184
    Cacao, Theobroma cacao. 2: outline of the studies conducted by the IRCC concerning varieties resistant towards black pod (Phytophthora spp.)
    Subjects: “...Theobroma cacao...”
    book_section biblioteca
    CIRAD FR


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  5. 185
    Pod and seed development and phenotype of the M1 plants after pollination and fertilization with irradiated pollen in cacao (Theobroma cacao L.)
    Subjects: “...Theobroma cacao...”
    article biblioteca
    CIRAD FR


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  6. 186
    La mondialisation de la filière cacao et son impact sur l'accord international sur le cacao
    Subjects: “...Theobroma cacao...”
    article biblioteca
    CIRAD FR


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  7. 187
    From soil to cacao bean: Unravelling the pathways of cadmium translocation in a high Cd accumulating cultivar of Theobroma cacao L.
    Subjects: “...Theobroma cacao...”
    article biblioteca
    CIRAD FR


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  8. 188
    Efecto del tratamiento poscosecha sobre el contenido de teobromina y cafeína en Cacao Criollo (Theobroma cacao L.)
    “... Cacao. Se evaluaron: época de cosecha (febrero, mayo y junio), aguante de la mazorca (0 y 5 días...”
    article biblioteca
    CIRAD FR


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  9. 189
    Mapeo de Theobroma cacao usando sistemas de información geográfica, para optimizar la producción de cacao en Colombia
    Subjects: “...theobroma cacao...”
    Dataset biblioteca
    CGIAR


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  10. 190
    Délai d'écabossage. Influence sur les rendements et la qualité du cacao marchand et du cacao torréfié
    “...L'impact du délai d'écabossage sur différents critères de qualité et de rendement du cacao a été...”
    article biblioteca
    CIRAD FR


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  11. 191
    Effet de la fermentation sur les activités peroxydasiques et polyphenoloxydasiques de la fève de cacao (Theobroma cacao)
    Subjects: “...Theobroma cacao...”
    article biblioteca
    CIRAD FR


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  12. 192
    Les composés phénoliques de la fève de cacao : Theobroma cacao L. Evolution au cours de la fermentation
    Subjects: “...Theobroma cacao...”
    thesis biblioteca
    CIRAD FR


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  13. 193
    Genetic diversity and population structure of cacao (Theobroma cacao L.) germplasm from Sierra Leone and Togo based on KASP- SNP genotyping
    Subjects: “...theobroma cacao...”
    Journal Article biblioteca
    CGIAR


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  14. 194
    The "Guiana" genetic group: A new source of resistance to cacao (Theobroma cacao L.) black pod rot caused by Phytophthora capsici
    Subjects: “...Theobroma cacao...”
    article biblioteca
    CIRAD FR


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  15. 195
    First typology of cacao (Theobroma cacao L.) systems in Colombian Amazonia, based on tree species richness, canopy structure and light availability
    Subjects: “...Theobroma cacao...”
    article biblioteca
    CIRAD FR


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  16. 196
    Cacao agroforestry systems improve soil fertility: Comparison of soil properties between forest, cacao agroforestry systems, and pasture in the Colombian Amazon
    Subjects: “...Theobroma cacao...”
    article biblioteca
    CIRAD FR


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  17. 197
    Informe "Calidad del cacao". Proyecto "Mejora de la elaboracion del cacao". GTZ.SEA PN.91.2192.201.100. Departamento de Cacao, Secretaria de Estado de Agricultura, Republic Dominicana
    Subjects: “...fève de cacao...”
    monograph biblioteca
    CIRAD FR


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  18. 198
    Perfil del mercado y la cadena del cacao en Alto Wangki Bocay, Nicaragua
    Subjects: “...theobroma cacao-cacao (plant)...”
    Report biblioteca
    CGIAR


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  19. 199
    Pérdidas ocasionadas por insectos en cacao almacenado
    by Fraga, R., Carrillo, M., Pedroso, H.
    Published 2008
    “....), ocasionaron en el cacao almacenado durante tres meses bajo condiciones controladas de temperatura (28 ± 2 ºC...”
    Journal Contribution biblioteca
    UNESCO


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  20. 200
    Le renouveau des cacaos fins en Equateur
    book_section biblioteca
    CIRAD FR


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