PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

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• Arulmari, R., Yadav, A. P., & Visvanathan, R. (2021). Effect of pod size on physical properties of cocoa pods (Theobroma cacao L.) with reference to farm level mechanization of cocoa processing. Agricultural Engineering Today, 45(2), 13-19. https://doi.org/10.52151/aet2021452.1534

• Avendaño-Arrazate, C. H. Bolaños, M., & Mendoza-López, A. (2018). The cocoa (Theobroma cacao L.) native in Mexico. Biodiversity International Journal, 2(6), 535-536. https://doi.org/10.15406/bij.2018.02.00109

• Beg, M. S., Ahmad, S., Jan, K., & Bashir, K. (2017). Status, supply chain, and processing of cocoa-A review. Trends of Food Science and Technology, 66, 108-116. https://doi.org/10.1016/j.tifs.2017.06.007

• Bojacá, A. F. C., Muñoz, C. C. G., Salamanca, A. M. C., Rojas, G. H. C., & Tarazona-Díaz, M. P. (2019). Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51 and ICS60. Journal of the Science of Food and Agriculture, 99(13), 5910-5917. https://doi.org/10.1002/jsfa.9882

• Doaré, F., Ribeyre, F., & Cilas, C. (2020). Genetic and environmental links between traits of cocoa beans and pods clarify the phenotyping processes to be implemented. Scientific Reports, 10(1), Article 9888. https://doi.org/10.1038/s41598-020-66969-9

• Forte, M. Currò, S. de-Walle, D. V., Dewettinck, K., Mirisola, M., Fasolato, L., & Carletti, P. (2023). Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS). Foods, 12(1), Article 4. https://doi.org/10.3390/foods12010004

• Ly, B. C. K., Dyer, E. B., Feig, J. L., Chien, A. L., & Del Bino, S. (2020). Research techniques made simple: cutaneous colorimetry: A reliable technique for objective skin colour measurement. Journal of Investigative Dermatology, 140(1), 3-12. https://doi.org/10.1016/j.jid.2019.11.003

• Lockman, N. A., Hashim, N. & Onwude, D. I. (2019). Laser-based imaging for cocoa pods maturity detection. Food and Bioprocess Technology, 12, 1928-1937. https://doi.org/10.1007/s11947-019-02350-7

• Lopez, A. & Dimick, P. (1995). Cocoa fermentation. Biotechnology, 9, 561-577.

• Motamayor, J. C., Mockaitis, K., Schmutz, J., Haiminen, N., Iii, D. L., Cornejo, O., Findly, S. D., Zheng, P., Utro, F., Royaert, S., Saski, C., Jenkins, J., Podicheti, R., Zhao, M., Scheffler, B. E., Stack, J. C., Feltus, F. A., Mustiga, G. M., Amores, F., … & Kuhn, D. N. (2013). The genome sequence of the most widely cultivated cacao type and its use to identify candidate genes regulating pod colour. Genome Biology, 14(6), 53-67. https://doi.org/10.1186/gb-2013-14-6-r53

• Ramji, K. S. H., Kumar, P. S., Yogeshkumar, T., & Bharathkumar, M. (2018). Design and

• development of semi-automatic cocoa pod splitting machine. International Journal for

• Scientific Research and Development, 6(1), 2321-0613.

• Rojas, K. E., García, M. C., Ceron, I. X., Ortiz, R. E., & Tarazona, M. P. (2020). Identification of potential maturity indicators for harvesting cacao. Heliyon, 6(2), Article e03416. https://doi.org/10.1016/j.heliyon.2020.e03416

• Sandoval, A. J., Barreiro, J. A., De Sousa, A., Valera, D., & Müller, A. J. (2019). Determination of the physical properties of fermented and dried Venezuelan Trinitrio cocoa beans (Theobroma cacao L.). Revista Técnica de la Facultad de Ingeniería, Universidad del Zulia, 42(2), 50-56.

• Subroto, E., Djali, M., Indiarto, R., Lembong, E., & Baiti, N. (2023). Microbiological activity affects post-harvest quality of cocoa (Theobroma cacao L.) beans. Horticulturae, 9(7), Article 805. https://doi.org/10.3390/ horticulturae9070805.

• Torres, R., Montes, E., Perez, O., & Andrade, R. (2015). Influence of colour and maturity stages on the texture of tropical fruits (Mango, Papaya and Plantain). Information Technological, 26, 47-52.

• Wang, D., Yu, Y., Ai, X., Pan, H., Zhang, H., & Dong, L. (2019). Polylactide/ poly (butylene adipate-co-terephthalate)/rare earth complexes as biodegradable light conversion agricultural films. Polymer for Advance Technology, 30(1), 203-211. https://doi.org/10.1002/pat.4459

• Yapo, B. M., Besson, V., Koubala, B. B., & Koffi, K. L. (2013). Adding value to cacao pod husks as a potential antioxidant-dietary fiber source. American Journal of Food and Nutrition, 1(3), 38-46. https://doi.org/10.12691/ajfn-1-3-4