Note: The effects of bagging on pod, bean, and chocolate quality of cacao (Theobroma cacao L.)

Creator

A. P. Rabia, University of the Philippines Los Banos
C. M. Protacio, University of the Philippines Los Banos

Abstract

Bagged pods had significantly lower levels of damage due to insect pests and pathogens, had larger volume, contained relatively bigger beans with higher bean dry weight recovery per pod than the control. Sensory evaluation of tableya (round raw chocolate) made from beans of bagged pods revealed no significant difference in taste from the control.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

71-75

Document Type

Article

Subject

Bagging, Cacao, Crop protection, Processing

Recommended Citation

Rabia, A. P. and Protacio, C. M., "Note: The effects of bagging on pod, bean, and chocolate quality of cacao (Theobroma cacao L.)" (2021). Journal Article. 3558.
https://www.ukdr.uplb.edu.ph/journal-articles/3558