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Towards premium Ghanaian origin chocolates
FinishedThe research hypothesis states that there is a relationship between the aroma potential of raw cocoa and the final chocolate flavour. To turn the bulk Ghanian cocoa into premium origin chocolate raw cocoa exhibiting a high aroma potential will be selected and the bean roasting and chocolate processing conditions will be tuned.
Intervention type
ICP PhD Scholarships
Duration
01/10/2014 - 30/09/2018
This project is being implemented in:
Ghana