Cover Image

Applying life cycle management of colombian cocoa production

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Oscar Orlando ORTIZ-R
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Subjects:	Agrociencias Colombia sustainability Cocoa production life cycle management taguchi loss function
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Characterization of Cocoa (Theobroma cacao L.) Farming Systems in the Norte de Santander Department and Assessment of Their Sustainability
by: Jesús Arturo Ramírez Sulvarán
Published: (2014)

Science-Based Environmental Interpretation for Investment and Public-Interest Decisions
by: Markelova, Ekaterina
Published: (2026)

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
by: Jaqueline Fontes Moreau CRUZ
Published: (2015)

Pérdidas ocasionadas por insectos en cacao almacenado
by: Fraga, R., et al.
Published: (2008)

World
Published: (2021)

Bromatological characterization of cocoa shell (Theobroma cacao), from seven cantons of the Amazonia, Ecuador
by: Ana L. Chafla
Published: (2016)

Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil
by: Adrielle Souza Leão MACEDO
Published: (2016)

Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil
by: Luciane Santos SOUSA
Published: (2016)

Critical components and loss factors in inoculated and non-inoculated cowpea varieties grown in the Brazilian Amazon
by: Emerson Cristi de Barros
Published: (2022)

Analysis of the effects of fabrication parameters on the mechanicalproperties of Areca fine fiber-reinforced phenol formaldehyde compositeusing Taguchi technique
by: Chrispin Das MohanDas
Published: (2017)

Application of NTC-ISO 14064 standard to calculate the Greenhouse Gas emissions and Carbon Footprint of ITM’s Robledo campus
by: Carlos Esteban Aristizábal-Alzate
Published: (2021)

Reducing sugars degradation in cocoa mucilage to produce bioethanol
by: José Villarroel-Bastidas
Published: (2023)

Sustainable Futures
Published: (2021)

Proposal for the integration of risks in the life cycle of business processes and their relationship with process mining
by: Elisa del Carmen Navarro-Romero
Published: (2022)

Redesigning Health Devices for the Circular Economy: A Case Study on Smart Pillboxes
by: Hoveling, Tamara, et al.
Published: (2024)

Soil microorganisms and plant diseases associated to cocoa (Theobroma cacao L.) genotypes in the Ecuadorian Amazon
by: Jorge Antonio Freile-Almeida
Published: (2018)

A comparison of tissue preparation methods for protein extraction of cocoa (Theobroma cacao L.) pod
by: Ascensión Martínez-Márquez
Published: (2017)

Executive remuneration and organizational life cycles: a focus on Brazilian companies
by: Alan Santos Oliveira
Published: (2019)

Functional traits of invasive species Thunbergia alata (Acanthaceae) and its importance in the adaptation to Andean forests
by: Mario Alberto Quijano-Abril
Published: (2021)

Use of phenolic compounds from cocoa pod-husks (Theobroma cacao L.) as inhibitors of Salmonella spp. in fresh cheese produced in Manabí, Ecuador
by: Stalin Santacruz
Published: (2021)

Temperature-dependent growth and production by marine copepod
by: McLaren, I. A., Corkett, C. J
Published: (1980)

Effect of particle size on sensory and bioactive properties of chocolates with Physalis peruviana L and Vaccinium spp
by: Elizabeth S. Ordoñez
Published: (2023)

Determination of the physical properties of fermented and dried Venezuelan Trinitrio cocoa beans (Theobroma cacao)
by: Aleida J. Sandoval
Published: (2019)

Bromatological characterization of cocoa shell (Theobroma cacao), from seven cantons of the Amazonia, Ecuador
by: Ana L. Chafla
Published: (2016)

Effect of the maturity stage, genotype, and geographical location on the physicochemical characteristics of the cocoa bean during fermentation
by: Martha del Pilar López-Hernández
Published: (2023)

Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire
by: Kouakou Brou Julien, et al.
Published: (2024)

Characterisation of volatile compounds of cocoa husk using headspace solid-phase microextraction and gas chromatography-olfactometry analysis
by: Jorge A. Pino
Published: (2020)

Unlocking the Benefits of Cocoa Flavanols
by: Wallace, T. C., et al
Published: (2009)

Cleaner Environmental Systems
Published: (2021)

Resources, Environment and Sustainability
Published: (2021)

GreenTech
Published: (2025)

Diagnosis of level I: “ACERCAR” and II: Promotion of Sustainable Production and Consumption of Business Environmental Management Program in Bogotá D.C.
by: María D. Zárate
Published: (2017)

Birth and Expansion of Innovation Ecosystems: A Case Study of Copper Production
by: Ozgur Dedehayir
Published: (2015)

ECO-EFFICIENCY WITHIN EXTENDED SUPPLY CHAIN
by: H. C. D. Pimenta
Published: (2012)

Bias and error propagation in logistic production models
by: Mohn, R. K
Published: (1980)

Effect of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens
by: S Ali
Published: (2016)

Socio-environmental and sustainability assessment for technology innovations at pectens production in Brazil
by: Geraldo Stachetti Rodrigues
Published: (2008)

Chocolate as a product for functional nutrition
by: Bykov, D. E., et al.
Published: (2018)

A Study on Alternative Approaches to Instill Environmental Concerns in the Domain of Production Management of Industrial Firms
by: Ronaldo Manzan
Published: (2013)

A Study on Alternative Approaches to Instill Environmental Concerns in the Domain of Production Management of Industrial Firms
by: Ronaldo Manzan
Published: (2013)