Economic Prospects for Integrating Superior Cocoa Clones into People's Coconut Plantation Systems: Evidence from North Sulawesi, Indonesia | Chapter 2 | Business, Management and Economics: Research Progress Vol. 5

Some research shows that the economic value of coconut should be able to produce more than 10 processed products, but the current condition of the value of farmers ' income is very low, the economic value is limited to the primary product in the form of copra or coconut granules. The low income of farmers occurred about 4-5 decades ago and there is no right solution to increase the income of farmers per unit of coconut farming unit. The cocoa commodity is one of the effective options to increase revenue per unit of coconut farming unit significantly. The purpose of writing is to propose the potential of available resources to increase the income of coconut farmers with cocoa interstitial plant business in coconut plantation areas. The approach of writing in the form of reviews, sources of Information quoted from several articles, and the results of previous studies in the development of cocoa farming in coconut areas. The implementation of superior clone cocoa farming in coconut areas intensively in just a short time (2-3 years) cocoa began to produce optimally in the 4th year. Cocoa cultivation in intensive coconut areas will be sustainable input allocation efficiency with revenue 5-6 times from only monoculture coconut farming.

 

Author (s) Details

Jantje G. Kindangen
Research Center for Macroeconomics and Finance, National Research and Innovation Agency, Indonesia.

 

Agustinus N. Kairupan
Research Center for Animal Husbandry, National Research and Innovation Agency, Indonesia.

 

G. H. Joseph
Research Center for Agroindustry, National Research and Innovation Agency, Indonesia.

 

Paulus C. Paat
Research Center for Animal Husbandry, National Research and Innovation Agency, Indonesia.

 

Ronald T. P. Hutapea
Research Center for Macroeconomics and Finance, National Research and Innovation Agency, Indonesia.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/bmerp/v5/2377

Impact of Agroforestry on the Natural Chemical Fertility of Cocoa Plantation Soils in Toumodi, Côte d'Ivoire | Chapter 8 | Research Advances and Challenges in Agricultural Sciences Vol. 8

 

The aim of the study was to assess the impact of cocoa-based agroforestry systems on natural soil fertility. The experiment was carried out in the field from June to August 2020 in three types of cocoa-based agroforestry systems over 35 years old identified in Toumodi (Côte d'Ivoire) between latitudes North 6°19'37 and 6°34'51 and longitudes West 5°19'58 and 5°20'02 in the forest-savanna transition zone. The methodology consisted of identifying three cocoa-based agroforestry systems (simple, mixed or complex) guided by the opening of the canopy of the various floristic species associated with cocoa trees, in which three 100 m2 plots were randomly laid out to inventory the arboricultural species encountered, and in each case auger soil samples were taken from the 0-20 cm and 20-40 cm horizons for laboratory analysis. The results identified 17 arboricultural families (Anacardiaceae, Apocynaceae, Arecaceae, Bombacaceae, Caricaceae, Combretaceae, Euphorbiaceae, Invingiaceae, Lauraceae, Meliaceae, Mimosaceae, Moraceae, Musaceae, Myristicaceae, Rutaceae, Sterculiaceae, Verbenaceae) divided into 27 plant species, 55.55% of which are planted in simple agroforestry systems (SAGS) with a density of 55 trees/hectare, 70.37% in mixed agroforestry systems (MAGS) with a density of 155.33 trees/hectare and 81.40% in complex agroforestry systems (CAGS) with a density of 224.33 trees/hectare. The arboricultural species introduced or maintained in the plantations are generally species with shade, food, economic or medicinal interests. Chemically, the levels of major elements, trace elements and clay-humus complex generated in the soil were satisfactory at depths of 0-20 cm and 20-40 cm, whatever the agroforestry system, but in decreasing order in MAGS, CAGS and SAGS. The various positive (R=0.80) or negative (R=-0.80) correlations established between the mineral elements in the superficial horizons contribute to soil enrichment through synergistic or antagonistic effects in the agroforestry systems of Toumodi, Côte d'Ivoire. The study shows that each forest agroforestry system has its own distinct characteristics, which can be summed up mainly in its floristic diversity and density of associated trees, and are as follows The study shows that each forest agroforestry system has its own distinct characteristics, mainly in terms of floristic diversity and density of associated trees, and that they all not only preserve a certain level of biodiversity and chemical fertility of the soil but much more so at 0-20 cm than at 20-40 cm. Moreover, MAGS is the best agroforestry system that can be recommended during the establishment of cocoa plantations in Côte d'Ivoire.

 

Author(s)details:-

 

N'ganzoua Kouame Rene
Department of Pedology, Université Jean Lorougnon Guédé, UFR Agroforestry, BP 150 Daloa, Côte d'Ivoire.

 

Kouame Amany Guillaume
Agence Nationale d'Appui au Développement Rural (ANADER), B.P. 352 San-pedro, Côte d'Ivoire.

 

Voui Bi Bianuvrin Noel Boue
Département de Biologie, Physiologie et de Génétique, Université Jean Lorougnon Guédé, UFR Agroforesterie, BP 150 Daloa, Côte d'Ivoire.

 

Bakayoko Sidiky
Department of Pedology, Université Jean Lorougnon Guédé, UFR Agroforestry, BP 150 Daloa, Côte d'Ivoire.

 

Please See the book here :- https://doi.org/10.9734/bpi/racas/v8/227

Post-harvest System and Quality of Cocoa Beans in the Southern Region of Cameroon: A Recent Study | Chapter 4 | Emerging Challenges in Agriculture and Food Science Vol. 7

 The variable quality of the country's commercial cocoa production was proven to by the numerous rejections of Cameroonian cocoa on the international market. In an effort to raise the quality of this product, a review of post-harvest procedures was carried out.

Two cocoa production zones, specifically the southern Cameroonian subdivisions of Biwong Bulu and Mvangang, implemented an inquiry form on the methods of post-harvest treatments. Farmers provided the fermented and dried beans, which were then gathered and their physicochemical properties assessed for quality. The findings indicate that the producers, who were on average 90% men and 38.3% of whom were older (> 50 years old) and not linked with a cooperative, were unaware of the standards for commercial cocoa's quality, which led to a lack of respect for the post-harvest method of processing cocoa. Only 41.8% of the farmers followed the sequential order of the various post-harvest treatment unit operations. There were three different drying modes and four different fermenting modes (box, banana leaves, tarpaulin, and plastic bags) (hurdle, tarpaulin and soil). The morphological and physicochemical characteristics of the various samples were strongly changed by the various treatment modalities, which also had an impact on the quality of the cocoa beans. Large cocoa beans are produced by fermenting them in cascading crates (V = 1030 50.90 mm3) and drying them on raised trays (V = 1310 77.36 mm3), which is the material that allowed the cocoa to swiftly reach a moisture content that was in accordance with commercial-quality cocoa (6.82 0.91%). The post-harvest treatment technique was not followed as indicated in Cameroon's southern region. Sensitizing and educating farmers is essential for the development of cocoa production in this region, especially for these two subdivisions. To achieve high-quality cocoa with higher physical, morphological, and physicochemical features (moisture, lipids, and acidity), solar drying on elevated racks may be advised. This will provide commercial chocolate of grades I (superior) and II.

Author(s) Details:

C. Saïdou,
University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere Cameroon.

E. Tchemtchoua,
Faculty of Agronomy and Agricultural Sciences, University of Dschang, P.O. Box 222, Dschang, Cameroon.

A. Mahama,
University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere Cameroon.

B. A. Mohammadou,
University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere Cameroon.

D. Abolo,
Institute of Agricultural Research and Development, P.O. Box 2123, Nkolbisson Yaoundé, Cameroon.

A. Ali,
University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere Cameroon.

N. N. Njintang,
National School of Agro-Industrial Sciences, University of Ngaoundéré, P.O. Box 455, Ngaoundéré, Cameroon.

Please see the link here: https://stm.bookpi.org/ECAFS-V7/article/view/8316

Assessing the Characteristics of Cocoa Vinegar from Pulp Liquids Fermentation by Various Methods | Chapter 05 | Emerging Challenges in Agriculture and Food Science Vol. 4

 Pulp liquids, a result of cocoa bean fermentation, could be used as a raw material for making cocoa vinegar. Additional fermentation, on the other hand, is required to optimise acetic acid generation. We'll go over how to manufacture vinegar from cocoa pulp liquids in this part. The goals of this study were to (1) investigate the effects of pulp liquid fermentation on the features of cocoa vinegar and (2) select the best fermentation method for cocoa vinegar production. To find the optimal way for making distillated cocoa vinegar, we explored numerous fermentation procedures. This study included a variety of fermentation methods, including 1-phase, 2-phase, and natural fermentation. Acetic acid fermentation in one phase with Acetobacter aceti as the inoculum, with alcohol additions of 6, 8, 10, and 12 percent. Two-phase fermentation of alcohol and acetic acid with Saccharomyces cerevisiae and Acetobacter aceti inoculum, with sugar additions of 4, 6, 8, and 10%. Another type of fermentation is natural aerobic fermentation (without inoculum and carbon source). All subsequent fermentation techniques were carried out at room temperature for 25 days, and the 36 experimental units were separated into four groups. Organic acids, total soluble solids (TSS), sugar, salt, alcohol, and acidity of cocoa vinegar distillate were all altered by fermentation processes and the addition of sugar or alcohol, according to the findings (pH). It indicates that single-phase fermentation with 10% alcohol leads in increased acetic and propionic acid concentration, as well as higher TSS and sugar, but lower salt content and acidity in cocoa vinegar distillate (pH).

Author(S) Details

G. P. Ganda Putra
Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Bali, Indonesia.

Ni Made Wartini
Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Bali, Indonesia.

Luh Putu Trisna Darmayanti
Department of Food Science and Technology, Faculty of Agricultural Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Bali, Indonesia.

View Book:- https://stm.bookpi.org/ECAFS-V4/article/view/6404