Browse Items (206 total)

Over the past few decades, cocoa has increasingly gained spectacular attention on the global market as it continues to become one of the most lucrative and heavily traded food commodities in the world. This has led to interesting continuous increases…

This study was conducted to assess the performance of three high protein beans (Parkia biglobosa, Glycine max and Treculia africana) in dawadawa (fermented condiment) production. The beans of the crops were boiled for an hour and then fermented for…

The use of alternative equipment for chocolate production is gaining attention in recent times in many countries. This is due to the lower cost of investment and maintenance, multi-functionality, and lower throughput. This study was conducted to…

Parameters in chocolate rheology, namely shear viscosity and yield stress, are important in manufacture and directly influenced by product particle size distribution (PSD) and composition. The Casson model was the standard confectionery industry…

Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck, Testing phase, Buyer Persona Analysis and Branding: Food Truck Business and Restaurants,# 3
Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck,…

To address the growing global demand for cocoa, sustainable intensification of its production in West Africa is considered crucial. This paper analyzes the determinants of cocoa productivity and profitability by smallholder farmers in Ghana to…

Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD)[D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat…

This series welcomes proposals for original research projects that are either single or multi-authored or an edited collection from both established and emerging scholars working on any aspect of marketing theory and practice and provides an outlet…