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Assessment of WACRI Series I and II varieties of cocoa in Nigeria, 2: Pod value, butter-fat content and flavour assessment

by Atanda, O.A.
Publisher: 1975Subject(s): THEOBROMA CACAO | VARIEDADES | VALOR FRUTIFERO | CLONES WACRI | CONTENIDO DE LIPIDOS | AROMA | POLINIZACION | DAÑOS | FACTORES AMBIENTALES | NIGERIA | THEOBROMA CACAO | VARIETIES | LIPID CONTENT | POLLINATION | ENVIRONMENTAL FACTORS | NIGERIA | THEOBROMA CACAO | VARIETE | TENEUR EN LIPIDES | POLLINISATION | FACTEUR DU MILIEU | NIGERIA In: Ghana Journal of Agricultural Science (Ghana) v. 8(1) p. 3-10Summary: Pod-value attributes, butter-fat content and flavour were investigated in open-pollinated WACRI Series I and II varieties of cocoa in Nigeria. The results obtained are consistent with previous reports on cocoa which implicate environmental conditions and genotype in the final expression of pod-value factors. Series I varieties E, Y, P, O and Series II varieties K, D and E had outstanding pod values, thought it appeared these were, to various degrees, at the expense of their respective number of pods produced. Though significant varietal effect was observed on butter-fat content of Series II varieties, the observed range (55.8-58.2 percent) is commercially acceptable. Series II varieties K and N gave the highest figures of 58.2 percent. While some off-flavours were detected in some Series II varieties, their mixture gave more acceptable flavour than Amelonado cocoa. The implications of these results were briefly discussed and it was re-affirmed that Series II varieties constitute a better general purpose variety than F3 Amazon
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Pod-value attributes, butter-fat content and flavour were investigated in open-pollinated WACRI Series I and II varieties of cocoa in Nigeria. The results obtained are consistent with previous reports on cocoa which implicate environmental conditions and genotype in the final expression of pod-value factors. Series I varieties E, Y, P, O and Series II varieties K, D and E had outstanding pod values, thought it appeared these were, to various degrees, at the expense of their respective number of pods produced. Though significant varietal effect was observed on butter-fat content of Series II varieties, the observed range (55.8-58.2 percent) is commercially acceptable. Series II varieties K and N gave the highest figures of 58.2 percent. While some off-flavours were detected in some Series II varieties, their mixture gave more acceptable flavour than Amelonado cocoa. The implications of these results were briefly discussed and it was re-affirmed that Series II varieties constitute a better general purpose variety than F3 Amazon

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