Diversity of cacao fat in germplasm from Rondônia, Brazil

Diversity of cacao fat in germplasm from Rondônia, Brazil

Chocolate is food of high nutritional value made from the fat extracted from cacao beans. Fat content andmelting point are features of utmost importance for the chocolate, pharmaceutical and cosmetics industries. This paperquantified the cacao germplasm diversity from Rondônia for these two attribut...

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Bibliographic Details
Main Authors: Caio Márcio Vasconcellos Cordeiro de Almeida, Valdir Alves Facundo, Henrique Otávio Braga Brazil, Luiz Antônio dos Santos Dias, José Raymundo Pires Medeiros, Jorge Luiz Andrade Costa
Format: Article
Language:English
Published: Brazilian Society of Plant Breeding 2008-01-01
Series:Crop Breeding and Applied Biotechnology
Subjects:
cacao germplasm
diversity
fat content and melting point
genetic breeding
Online Access:http://www.sbmp.org.br/cbab/siscbab/uploads/bd6b9df0-1588-c02c.pdf

Internet

http://www.sbmp.org.br/cbab/siscbab/uploads/bd6b9df0-1588-c02c.pdf

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