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Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production

Ramon E Jaimez1, Luigy Barragan2, Miguel Fernández-Niño3

  • 1Facultad de Ingeniería Agronómica, Universidad Técnica de Manabí, Manabí, Ecuador.

Peerj
|January 17, 2022
PubMed

Keywords:
CCN 51Cacao ecophysiologyChocolate qualityCocoaEcuadorian cacaoTheobroma cacao

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