<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342016001002817</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización bromatológica de los productos derivados de cacao (Theobroma cacao L.) en la Chontalpa, Tabasco, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Bromatological characterization of products derived from cocoa (Theobroma cacao L.) in the Chontalpa, Tabasco, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sol Sánchez]]></surname>
<given-names><![CDATA[Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Naranjo González]]></surname>
<given-names><![CDATA[José Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Córdova Avalos]]></surname>
<given-names><![CDATA[Víctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ávalos de la Cruz]]></surname>
<given-names><![CDATA[Dora Angélica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zaldívar Cruz]]></surname>
<given-names><![CDATA[Juan Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2016</year>
</pub-date>
<volume>7</volume>
<numero>spe14</numero>
<fpage>2817</fpage>
<lpage>2830</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342016001002817&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342016001002817&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342016001002817&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La Norma Mexicana NMX-F-061-1964, especifica las características fisicoquímicas de los chocolates de mesa y los clasifica en tres tipos: chocolate amargo, chocolate semi-amargo y chocolate dulce. Conocer y especificar la composición de un producto alimenticio es importante ya que nos permite tener un control de la calidad, valorar su contenido nutricional, dar confianza al consumidor, además de ser un requisito de etiquetado en los productos derivados de cacao. El objetivo de este estudio fue caracterizar la calidad fisicoquímica de los productos tradicionales y no tradicionales derivados del cacao de la región de la Chontalpa, Tabasco. Se consideraron cuatro parámetros: materia grasa (G) por el método Soxhlet, proteína (P) usando el método Kjeldahl, cenizas (C) por incineración en la mufla y humedad (H) por pérdida de peso en estufa. Se evaluaron 32 muestras de productos elaborados a base de cacao en la región, de los cuales 13 tipos de chocolate y 19 de polvillo. Los resultados nos permitieron clasificar los productos con la siguiente composición: los chocolates amargos, G de 40.87 a 48.18%, P de 8.75%, C de 2.60 a 4.42% y H de 1.63 a 1.97%; los chocolates semi-amargos, G de 30.33 a 44.68%, P de 8.75%, C de 1.59 a 4.08% y H de 2.37 a 8.01%; los chocolates dulces, G de 9.66 a 30.35%, P de 8.75%, C de 1.31 a 3.56% y H de 1.18 a 6.88%; los polvillos de cacao y pinole, G de 3.07 a 5.06%, P de 8.75%, C de 1.67 a 4.89% y H de 5.70 a 7.28%; los polvillos de dos ingredientes, G de 10.20 a 34.57%, P de 8.75%, C de 1.89 a 7.69% y H de 5.78 a 7.45%; y finalmente, lo chocolates con alto contenido de azúcar (muy dulces), G de 5.68 a 11.7%, P de 8.75%, C de 2.13 a 7.69% y H de 3.88 a 7.02%. Los resultados obtenidos fueron comparados con los estándares especificados en la Normas Mexicanas y el Codex Alimentarius.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Mexican Standard NMX-F-061-1964 specifies the physicochemical characteristics of table chocolates and classifies them into three types: dark chocolate, semi-bitter chocolate and sweet chocolate. Know and specify the composition of a food product is important because it allows us to keep quality control, value their nutritional content, give consumer confidence, besides being a requirement for labeling in products derived from cocoa. The aim of this study was to characterize the physicochemical quality of traditional and nontraditional products derived from cocoa from the Chontalpa region, Tabasco. Four parameters were considered: fat (G) by the Soxhlet method, protein (P) using the Kjeldahl method, ashes (C) by incineration in the muffle and humidity (H) by weight loss in an oven. 32 samples from products made of cocoa in the region were evaluated, of which 13 chocolate and 19 powder types. The results allowed us to classify the products with the following composition: bitter chocolates, G from 40.87 to 48.18%, P of 8.75% C from 2.60 H to 4.42% and H from 1.63 to 1.97%; the semi-bitter chocolates, G from 30.33 to 44.68%, P of 8.75%, C from 1.59 H to 4.08% and H from 2.37 to 8.01%; sweet chocolates, G from 9.66 to 30.35%, P of 8.75%, C from 1.31 to 3.56% and H from 1.18 to 6.88%; cocoa powders and pinole, G from 3.07 to 5.06%, P of 8.75%, C from 1.67 to 4.89% and H from 5.70 to 7.28%; the powders of two ingredients, G from 10.20 to 34.57%, P of 8.75%, C from 1.89 to 7.69% and H from 5.78 to 7.45%; and finally, the chocolates with high sugar content (very sweet), G from 5.68 to 11.7%, P of 8.75%, C from 2.13 to 7.69% and H from 3.88 to 7.02%. The results were compared with the standards specified in the Mexican Standards and Codex Alimentarius.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[composición fisicoquímica]]></kwd>
<kwd lng="es"><![CDATA[derivados de cacao]]></kwd>
<kwd lng="es"><![CDATA[productos no tradicionales]]></kwd>
<kwd lng="en"><![CDATA[derivate from cocoa]]></kwd>
<kwd lng="en"><![CDATA[non-traditional products]]></kwd>
<kwd lng="en"><![CDATA[physico-chemical composition]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alvarado]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Villacis]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Zamora]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto de la época de cosecha sobre la composición de cotiledones crudos y fermentados de dos variedades de cacao y fracciones de cascarilla]]></article-title>
<source><![CDATA[Areh. Latinoamer. Nut.]]></source>
<year>1983</year>
<volume>33</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>339-55</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Álvarez]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Lares]]></surname>
<given-names><![CDATA[MC.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización física y química de almendras de cacao fermentadas, secas y tostadas cultivadas en la región de Cuyagua, estado Aragua]]></article-title>
<source><![CDATA[Agronomía Trop.]]></source>
<year>2007</year>
<volume>57</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>249-56</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Amores]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Butler]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramos]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Suche]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Espín]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Zambrano]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Hollywood]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Loó van]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Seguiré]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<source><![CDATA[Proyecto para establecer los parámetros químicos, físicos y organolépticos para determinar la diferencia entre el cacao fino y ordinario. Informe de Terminación del Proyecto]]></source>
<year>2007</year>
<publisher-loc><![CDATA[Quevedo, Ecuador ]]></publisher-loc>
<publisher-name><![CDATA[INIAP (Instituto Nacional Autónomo de Investigaciones Agropecuarias)]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Anvoh]]></surname>
<given-names><![CDATA[K. YB.]]></given-names>
</name>
<name>
<surname><![CDATA[Zoro]]></surname>
<given-names><![CDATA[BA.]]></given-names>
</name>
<name>
<surname><![CDATA[Grakri]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Production and Characterization of juice from mucilage of Cocoa Beans and its Transformation into Marmalade]]></article-title>
<source><![CDATA[Pakistan Journal of Nutrition]]></source>
<year>2009</year>
<volume>8</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>129-33</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Asiedu]]></surname>
<given-names><![CDATA[J. J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Transformation des produits agricoles en zone tropicale]]></source>
<year>1991</year>
<publisher-loc><![CDATA[Karthala ]]></publisher-loc>
<publisher-name><![CDATA[CTA]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Belitz]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Grshh]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Schieberle]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Chemistry]]></source>
<year>2004</year>
<edition>3</edition>
<publisher-loc><![CDATA[Berlin ]]></publisher-loc>
<publisher-name><![CDATA[Springer]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="">
<collab>CCI</collab>
<source><![CDATA[Resumen para los servicios de Información comercial. Cacao fino o de de aroma. Estudio de la producción y el comercio mundiales]]></source>
<year>1991</year>
<publisher-loc><![CDATA[Ginebra ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cidell]]></surname>
<given-names><![CDATA[JL.]]></given-names>
</name>
<name>
<surname><![CDATA[Alberts]]></surname>
<given-names><![CDATA[HC.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Constructing quality: The multinational histories of chocolate]]></article-title>
<source><![CDATA[Geoforum]]></source>
<year>2006</year>
<volume>37</volume>
<page-range>999-1007</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="">
<source><![CDATA[CODEX STAN 141-1983, Rev. 1-2001 Norma para el cacao en pasta (licor de cacao/chocolate) y torta de cacao]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="">
<source><![CDATA[CODEX STAN-105 Codex standard for cocoa powders (cocoas) and dry mixtures of cocoa and sugars]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Córdova]]></surname>
<given-names><![CDATA[AV.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[HM.]]></given-names>
</name>
<name>
<surname><![CDATA[Estrella Chulím]]></surname>
<given-names><![CDATA[NG.]]></given-names>
</name>
<name>
<surname><![CDATA[Sandoval]]></surname>
</name>
<name>
<surname><![CDATA[CE]]></surname>
<given-names><![CDATA[CF.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Factores que afectan la producción del cacao (Theobroma cacao L.) en el ejido Francisco I. Madero del Plan Chontalpa, Tabasco]]></article-title>
<source><![CDATA[Universidad y Ciencia]]></source>
<year>2001</year>
<volume>17</volume>
<numero>34</numero>
<issue>34</issue>
<page-range>93-100</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="confpro">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cros]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<source><![CDATA[Factores condicionantes de la calidad del cacao]]></source>
<year>2000</year>
<conf-name><![CDATA[ ICongreso del Cacao y su Industria]]></conf-name>
<conf-loc>Maracay, Aragua </conf-loc>
<page-range>16-32</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cros]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Jean-Jean]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Formation de L&#8217; arome cacao. In: Cacao et chocolat production, utilisation caractéristiques]]></article-title>
<source><![CDATA[J. Tontillon, Paris Ed Tec&amp; Doc.]]></source>
<year>1997</year>
<page-range>188-206</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cuatrecasas]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Cacao and its allies a taxonomic revision of genus Theobroma]]></source>
<year>1964</year>
<publisher-loc><![CDATA[Washington, US ]]></publisher-loc>
<publisher-name><![CDATA[Smithsonian Institution]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Daviron]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Small Farm Production and the Standarization of Tropical Products]]></article-title>
<source><![CDATA[Journal of Agrarian Change]]></source>
<year>2002</year>
<volume>2</volume>
<page-range>162-1984</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Enrique]]></surname>
<given-names><![CDATA[GA.]]></given-names>
</name>
</person-group>
<source><![CDATA[Characteristics of cacao &#8220;Nacional&#8221; of Ecuador. In International workshop on conservation, characterization and utilization of cocoa genetic resources in the 21st century., the cocoa research Unit]]></source>
<year>1992</year>
<page-range>269-78</page-range><publisher-loc><![CDATA[Portof-Spain, Trinidad, TT ]]></publisher-loc>
<publisher-name><![CDATA[University of the West Indies]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Enrique]]></surname>
<given-names><![CDATA[GA.]]></given-names>
</name>
</person-group>
<source><![CDATA[Cacao Orgánico: Guía para productores ecuatorianos]]></source>
<year>2004</year>
<publisher-loc><![CDATA[Quito, EC ]]></publisher-loc>
<publisher-name><![CDATA[Instituto Nacional Autónomo de Investigaciones Agropecuarias]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fabricant]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[The intense pleasures of dark chocolate]]></source>
<year>1998</year>
<publisher-name><![CDATA[New York Times]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="">
<collab>FAO</collab>
<source><![CDATA[Organización de las Naciones Unidas para la Agricultura y la Alimentación]]></source>
<year>2008</year>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fold]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A matter of good taste? Quality and the contruction of standards for chocolate products in the European Union]]></article-title>
<source><![CDATA[Cahiers d´economie et sociologie rurales]]></source>
<year>2000</year>
<volume>55-56</volume>
<page-range>91-110</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="confpro">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Goitia]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<source><![CDATA[Incidencia de insectos plaga sobres diferentes clones de cacao y su relación con la presencia de hormigas]]></source>
<year>2000</year>
<conf-name><![CDATA[ ICongreso del Cacao y su Industria]]></conf-name>
<conf-loc>Maracay, Aragua </conf-loc>
<page-range>247-50</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortiz de Bertorelli]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Graziani de Farinas]]></surname>
<given-names><![CDATA[l.]]></given-names>
</name>
<name>
<surname><![CDATA[Monteverde]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influencia del índice de cosecha de la mazorca sobre algunas características de la grasa de dos cultivares de cacao (Theobroma cacao L)]]></article-title>
<source><![CDATA[Revista de la Facultad de Agronomía]]></source>
<year>1999</year>
<volume>25</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>159-71</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[V. W. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Amaya]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Cacao en México: Competitividad y Medio Ambiente con Alianzas (Informe No 825)]]></source>
<year>2005</year>
<publisher-loc><![CDATA[Washington ]]></publisher-loc>
<publisher-name><![CDATA[Agencia para el Desarrollo Internacional de los Estados Unidos (USAID)]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guehi]]></surname>
<given-names><![CDATA[TS.]]></given-names>
</name>
<name>
<surname><![CDATA[Dingkuhn]]></surname>
<given-names><![CDATA[ME.]]></given-names>
</name>
<name>
<surname><![CDATA[Cros]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Fourny]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Rotamahenina]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Moulin]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Clement]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Identification and lipaseproducing abilities of moulds isolated from Ivorian raw cocoa beans]]></article-title>
<source><![CDATA[Res. J. Agric. Biol., Sci.]]></source>
<year>2007</year>
<volume>3</volume>
<page-range>838-43</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gutiérrez]]></surname>
<given-names><![CDATA[M. BA.]]></given-names>
</name>
</person-group>
<source><![CDATA[Chocolate, Polifenoles y Protección a la Salud]]></source>
<year>2002</year>
<volume>21</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>149-52</page-range><publisher-loc><![CDATA[Santa Clara, Cuba ]]></publisher-loc>
<publisher-name><![CDATA[Departamento de Ciencias Fisiológicas, Instituto Superior de Ciencias Médicas &#8220;Zerafín Ruíz de Zárate Ruíz&#8221;]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hardy]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Manual del Cacao]]></source>
<year>1961</year>
<publisher-loc><![CDATA[Turrialba, CR ]]></publisher-loc>
<publisher-name><![CDATA[Instituto Intermaricano de Ciencias Agrícolas (IICA)]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="">
<collab>ICCO</collab>
<source><![CDATA[Organización Internacional del Cacao]]></source>
<year>2010</year>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="">
<collab>INEGI</collab>
<source><![CDATA[Instituto Nacional de Estadística y Geografía]]></source>
<year>2000</year>
</nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Liendo]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Padilla]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintana]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cocoa L.]]></article-title>
<source><![CDATA[Food Rescarch International]]></source>
<year>1997</year>
<volume>30</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>727-31</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lira]]></surname>
<given-names><![CDATA[M. FA]]></given-names>
</name>
</person-group>
<source><![CDATA[Diseño, construcción de un prototipo para desgrasar cacao (Theobroma cacaoL.) a una escala pequeña. Prod. Agroalim: en el Trop.]]></source>
<year>2010</year>
<publisher-loc><![CDATA[Cardenas Tabasco, México ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Malhotra]]></surname>
<given-names><![CDATA[NK.]]></given-names>
</name>
</person-group>
<source><![CDATA[Investigación de mercados]]></source>
<year>2004</year>
<publisher-loc><![CDATA[Pearson Educación ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="book">
<collab>Manual de Productos Básicos</collab>
<source><![CDATA[Cacao Fino de Aroma. Estudio de la producción y el comercio mundial]]></source>
<year>1991</year>
<publisher-loc><![CDATA[Ginebra ]]></publisher-loc>
<publisher-name><![CDATA[Centro de Comercio Interno UNCTAD/GATT]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Marck]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Caracterización de la cadena de cacao en Venezuela, con énfasis en el impacto sobre cacao orgánico de Ocumare de Costa de Aragua]]></source>
<year>2008</year>
</nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Motamayor]]></surname>
<given-names><![CDATA[JC.]]></given-names>
</name>
</person-group>
<source><![CDATA[Estude de la diversité génétique et de la domestication des cacaoyers du grupe criollo (Theobroma cacao L.) à l&#8217;aide de marqueurs moléculaires]]></source>
<year>2001</year>
<publisher-name><![CDATA[Universite Paris XI]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="confpro">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Motamayor]]></surname>
<given-names><![CDATA[JC.]]></given-names>
</name>
<name>
<surname><![CDATA[Risterucci]]></surname>
<given-names><![CDATA[AM.]]></given-names>
</name>
<name>
<surname><![CDATA[Laurent]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Moreno]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Lanaud]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[The genetic diversity of Criollo cacao and its consequence in quality breeding]]></source>
<year>2000</year>
<conf-name><![CDATA[ ICongreso del Cacao y su Industria]]></conf-name>
<conf-loc>Maracay, Aragua </conf-loc>
<page-range>33-52</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Motamayor]]></surname>
<given-names><![CDATA[JC.]]></given-names>
</name>
<name>
<surname><![CDATA[Risterucci]]></surname>
<given-names><![CDATA[AM.]]></given-names>
</name>
<name>
<surname><![CDATA[Lopez]]></surname>
<given-names><![CDATA[PA.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortiz]]></surname>
<given-names><![CDATA[CF.]]></given-names>
</name>
<name>
<surname><![CDATA[Moreno]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Lanaud]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cacao domestication In: The origin of the cacao cultivated by the Mayas]]></article-title>
<source><![CDATA[Heredity]]></source>
<year>2002</year>
<volume>89</volume>
<page-range>380-6</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Murdoch]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Marsden]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Banks]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality, nature, and embeddedness: some theoretical considerations en the contex of the food sector]]></article-title>
<source><![CDATA[Economic Geography]]></source>
<year>2000</year>
<volume>76</volume>
<page-range>107-25</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[NMX-F-061-1964. Alimentos. Chocolate para mesa. Foods. Chocolate for table]]></article-title>
<source><![CDATA[Normas Mexicanas]]></source>
<year></year>
<publisher-name><![CDATA[Dirección General de Normas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[NMX-F066-S-1978. Determinación de cenizas en alimentos. Foodstuff determination of ashes]]></article-title>
<source><![CDATA[Normas Mexicanas]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[NMX-F-068-S-1980. Alimentos. Determinación de proteínas. Foods determination of proteins]]></article-title>
<source><![CDATA[Normas Mexicanas]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[NMX-F-089-S-1978. Determinación de extracto etéreo (Método Soxhlet) en alimentos. Foodstuff-determination of ether estract (Soxhlet)]]></article-title>
<source><![CDATA[Normas Mexicanas]]></source>
<year></year>
<publisher-name><![CDATA[Dirección General de Normas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="">
<source><![CDATA[NMX-F-428-1982 Normas Oficial Mexicanas para la determinación de humedad en alimentos]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B43">
<nlm-citation citation-type="">
<source><![CDATA[Norma Oficial Mexicana NOM-186-SSA1/SCFI-2002, Productos y servicios. Cacao, productos y derivados]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B44">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oliveras]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La elaboración del chocolate, una técnica dulce y ecológica]]></article-title>
<source><![CDATA[Técnica Industrial]]></source>
<year>2007</year>
<volume>268</volume>
<page-range>46-51</page-range></nlm-citation>
</ref>
<ref id="B45">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ortiz de Bertorelli]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Graziani de Fariñas]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Caracterización física y química de genotipos de cacao del estado Aragua]]></source>
<year>1995</year>
<publisher-name><![CDATA[Instituto de Química y Tecnología. Universidad Central de Venezuela. Facultad de Agronomía]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B46">
<nlm-citation citation-type="confpro">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pachano]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Crónicas de una experiencia exitosa en rehabilitación de los cacaotales sucrenses]]></source>
<year>2000</year>
<conf-name><![CDATA[ ICongreso del Cacao y su Industria]]></conf-name>
<conf-loc>Maracay, Aragua </conf-loc>
<page-range>318-20</page-range></nlm-citation>
</ref>
<ref id="B47">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Packiyasothy]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Jansz]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Senanayake]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of maturity on some chemical components of cocoa]]></article-title>
<source><![CDATA[J. Sci. Food Agric.]]></source>
<year>1981</year>
<volume>32</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>873-6</page-range></nlm-citation>
</ref>
<ref id="B48">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Patel]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Shanklin]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Furtek]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Changes in fatty-acid composition and stearol-acyl carrier protein desaturase expression in developing; Theobroma cacao L. embryos]]></article-title>
<source><![CDATA[Planta]]></source>
<year>1994</year>
<volume>193</volume>
<page-range>83-8</page-range></nlm-citation>
</ref>
<ref id="B49">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Calidad y certificación del cacao venezolano]]></source>
<year>2000</year>
<page-range>318-20</page-range></nlm-citation>
</ref>
<ref id="B50">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ponte]]></surname>
<given-names><![CDATA[S. Y]]></given-names>
</name>
<name>
<surname><![CDATA[Gibbon]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality Standards, conventions and the gobernance of global value chain]]></article-title>
<source><![CDATA[Economy and Society]]></source>
<year>2005</year>
<volume>34</volume>
<page-range>1-31</page-range></nlm-citation>
</ref>
<ref id="B51">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Powell]]></surname>
<given-names><![CDATA[BD.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Calidad de las almendras de cacao. Necesidades del fabricante]]></article-title>
<source><![CDATA[El Cacaotero Colombiano]]></source>
<year>1981</year>
<volume>20</volume>
<page-range>24-31</page-range></nlm-citation>
</ref>
<ref id="B52">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Radi]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Estudio sobre los mercados de valor para el cacao Nacional de origen y con certificaciones]]></source>
<year>2005</year>
</nlm-citation>
</ref>
<ref id="B53">
<nlm-citation citation-type="">
<collab>SAGARPA</collab>
<source><![CDATA[Subsecretaría de Desarrollo Rural, Dirección General de Servicios Profesionales para el Desarrollo Rural]]></source>
<year>2004</year>
</nlm-citation>
</ref>
<ref id="B54">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soria]]></surname>
<given-names><![CDATA[VJ.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Obtención de clones de cacao por el método de índices de selección]]></article-title>
<source><![CDATA[Turrialba]]></source>
<year>1966</year>
<volume>16</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>119-24</page-range></nlm-citation>
</ref>
<ref id="B55">
<nlm-citation citation-type="">
<collab>USAID</collab>
<source><![CDATA[Cacao en México: Competitividad y medio ambiente con alianzas. Diagnóstico rápido de producción y mercadeo]]></source>
<year>2005</year>
</nlm-citation>
</ref>
<ref id="B56">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Valenzuela]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[El chocolate un placer saludable. Sociedad Chilena de Nutrición, Bromatología y Toxicología. Santiago, Chile]]></article-title>
<source><![CDATA[Nutrición]]></source>
<year>2007</year>
<volume>34</volume>
<numero>003</numero>
<issue>003</issue>
<page-range>1-20</page-range></nlm-citation>
</ref>
<ref id="B57">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Verdesoto]]></surname>
<given-names><![CDATA[E. PS.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización química preliminar de cacao (Theobroma cacao) de los municipios de Omoa y La Masica, Honduras. Zamorano, Honduras]]></article-title>
<source><![CDATA[Ing. Ind. Alim. Licenciatura.]]></source>
<year>2009</year>
<page-range>66</page-range></nlm-citation>
</ref>
<ref id="B58">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Weisburger]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Exp. Biol. Med.]]></source>
<year>2001</year>
<volume>226</volume>
<page-range>891-7</page-range></nlm-citation>
</ref>
<ref id="B59">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zeigleder]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Sandmerer]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<source><![CDATA[Rev. Choc. Confect. Bak.]]></source>
<year>1983</year>
<volume>8</volume>
<page-range>3-6</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
