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Academic publications

Some Challenges in the Cocoa industry, Etoa, Pierre , Chocoa 2014, 03/2014, Amsterdam, (2014) , (Academic Publication)
Partnerships intervening in global food chains: the emergence of co-creation in standard-setting and certification, Vellema, Sietze, and van Wijk Jeroen , Journal of Cleaner Production, 04/2014, Volume XXX, Netherlands, p.9, (2014) , (Academic Publication)
SOLOMON ISLANDS COCOA VALUE CHAIN ANALYSIS, Vadnjal, Dan, and Pelomo Moses , 04/2014, p.35, (2014) , (Academic Publication)
Quality of Vietnamese cocoa liquor and butter, Phuc, Cat-Hanh Nguyen , Faculty of Bioscience Engineering - University of Gent (Belgium), 2013, Volume Msc., Gent, (2013) , (Academic Publication)
A product chain organisation study of certified Cocoa supply, Afrane, George, Arvidsson Rickard, Baumann Henrikke, Borg Josefin, Keller Emma, Canals Llorenç Milà í, and Selmer Julie K. , The 6th International Conference on Life Cycle Management, 08/2013, Gothenburg, (2013) , (Academic Publication)
Sustainable cocoa - a matter of taste?, Laven, Anna, and van der Kooij Susanne , Origin Chocolate Event, 10/2013, Royal Tropical Institute , (2013) , (Academic Publication)

Quality of Vietnamese cocoa liquor and butter's picture
TitleQuality of Vietnamese cocoa liquor and butter
Publication TypeThesis
Year of Publication2013
AuthorsPhuc, Cat-Hanh Nguyen
Academic DepartmentFaculty of Bioscience Engineering - University of Gent (Belgium)
Date Published2013
UniversityUniversity of Gent (Belgium)
Publication LanguageEnglish
Keywordsbean composition, bean processing, chemical properties, physical properties, quality

Nowadays, cocoa production in Vietnam is developing and expanding its market to many countries. However, no study towards chemical composition and characteristic properties of the cocoa beans has been conducted, thus making the quality of Vietnamese cocoa beans compared to the other world leading cocoa producing countries remain unknown. The objective of this study is to verify these properties, thereby positioning Vietnamese cocoa beans toward a better understanding. In the first part of this study, physicochemical properties of cocoa butters of ten clones from the Mekong Delta in Vietnam, and samples from Ghana, Ivory Coast and Indonesia were characterised. In the second part, three Vietnamese and one Ghanaian cocoa liquor were used to produce different chocolate products.