Results of trials in trinidad and jamaica with a pyrethrins/piperonyl butoxide emulsion to protect stored cocoa beans from insect infestation

1962 ◽  
Vol 13 (8) ◽  
pp. 432-439 ◽  
Author(s):  
J. P. Brooke ◽  
M. H. Breese ◽  
J. A. McFarlane
Keyword(s):  
Piperonyl Butoxide ◽  
Insect Infestation ◽  
Cocoa Beans

The Impact of Insect Infestation on Stored Purpled Cocoa Beans

2018 ◽  
Vol 1 (3) ◽  
pp. 176-181 ◽  
Author(s):  
E. Tettey
Keyword(s):  
Weight Loss ◽  
Insect Population ◽  
Insect Infestation ◽  
Percentage Weight Loss ◽  
Cocoa Beans ◽  
Significant Damage ◽  
Percentage Weight ◽  
Fermentation Period ◽  
The Impact

Under-fermentation of cocoa beans produces purple beans. The fermentation period is 6 to 7 days but some cocoa farmersunder-ferment their cocoa beans leading to the development of purple cocoa beans. This study determined the impact of insectinfestation on stored purple cocoa beans. Wet cocoa beans were fermented for 1, 2, 3, 4 and 5 days to produce the purple beans.Ephestia cautella and Tribolium castaneum, both singly and in combination, were introduced into the cocoa beans and storedfor different (30, 60, 90 and 120 days) period. Insect population, percentage weight loss and the contaminants produced bythese insects were determined. Cocoa beans infested with E. cautella alone had the highest population of 297.0 ± 22.7. Beansfermented for 3 days had the lowest insect population both singly and in combination after 120 days of storage. The highestpercentage weight loss was recorded in cocoa beans fermented for one day (10.1 ± 1.87%) and 4 days (10.1 ± 8.74%). T.castaneum did not cause much damage to the cocoa beans but E. cautella alone caused significant damage to stored cocoabeans. Insect infestation and poor fermentation contribute significantly to the reduction in quality of cocoa beans.

The Insects associated with Export Produce in Southern Nigeria

1952 ◽  
Vol 43 (1) ◽  
pp. 145-152 ◽  
Author(s):  
G. S. Cotterell
Keyword(s):  
Local Food ◽  
Palm Kernel ◽  
Ephestia Cautella ◽  
Low Grade ◽  
Lasioderma Serricorne ◽  
Insect Infestation ◽  
Cocoa Beans ◽  
Marketing Season ◽  
Southern Nigeria ◽  
Food Commodities

The problem of insect infestation of stored export food commodities in southern Nigeria is discussed, and a list of insects is given. At the ports there is considerable cross-infestation between commodities produced in northern and southern Nigeria awaiting shipment.Old sacks used for the storage and transit of groundnuts are responsible for the spread of insects to palm kernel and cocoa marketing centres in the south. After bulk shipments of a portion of the groundnut crop, sacks are repaired and distributed for the shipment of palm kernels and some of them may be used by fanners and brokers as service bags for the marketing of cocoa and local food commodities. The importance of disinfestation before distribution is realised, and a small fumigation plant is in operation at port.Ephestia cautella and Lasioderma serricorne are the major pests of stored cocoa beans. Both originate in farmers' and brokers' stores which are rarely cleaned, and in which small parcels of low-grade beans may be retained for mixing with a following crop to conform with an exportable grade. Ephestia cautella also infests palm kernels, and the early abundance of adult moths in cocoa stores up country during the marketing season is considered to be largely due to the storage of palm kernels in the vicinity. The development of Ephestia larvae can be completed on the outside of cocoa beans, only germinated or damaged beans being penetrated.

scholarly journals ANALISIS SIFAT FISIK BIJI KAKAO PADA BERBAGAI METODE FERMENTASI DAN KONSENTRASI FERMIPAN

2019 ◽  
Vol 3 (1) ◽  
pp. 13-24
Author(s):  
Alfred Patty
Keyword(s):  
Physical Properties ◽  
Room Temperature ◽  
Cocoa Bean ◽  
Insect Infestation ◽  
Color Intensity ◽  
Cocoa Beans ◽  
Fermentation Period ◽  
Shell Content ◽  
Brown Color

This research was done to analyze physical properties of fermented cocoa beans using various fermentation methods and fermipan concentrations.  The aim of this study was to identify effective fermentation methods to produce quality cocoa beans. For each trial 10 kg of fresh cocoa beans were treated with fermipan in concentrations 0.5% w/v and 1% w/v. Fermentation trials were conducted in wooden boxes, plastic baskets and in heaps without turning the materials.  The trials were conducted aerobically at room temperature for the next 6 days (144 hours). The results showed that the cocoa bean temperature increased significantly the 24th hour of fermentation and then slowly decreased until the end of the fermentation period except for the beans in heaps. The highest temperature of 42oC was found in beans in wooden boxes using the 1% w/v fermipan concentration. During fermentation, the pH of the pulp increased according to the period of fermentation and reached a peak at 144 hour. The highest pH was 7.02 found in beans placed in plastic baskets with 1% w/v of fermipan concentration. Overall the cocoa beans which fermented in wooden boxes with 1% w/v of fermipan gave the best quality with shell content of 15.05 %, brown color intensity of 90%, unfermented beans 2%, insect infestation 1.14% and beans germinated 1.90%.

Protection of Citrus Pulp Against Insect Infestation with Surface Applications of Pyrethrum-Piperonyl Butoxide Wettable Powder

1959 ◽  
Vol 52 (2) ◽  
pp. 224-227 ◽  
Author(s):  
Hamilton Laudani ◽  
Hagen B. Gillenwater ◽  
H. BenKantack ◽  
Margaret F. Phillips
Keyword(s):  
Piperonyl Butoxide ◽  
Insect Infestation ◽  
Citrus Pulp ◽  
Wettable Powder

Insect Infestation of West African Produce imported into Britain

1955 ◽  
Vol 46 (3) ◽  
pp. 643-668 ◽  
Author(s):  
R. W. Howe ◽  
J. A. Freeman
Keyword(s):  
West Africa ◽  
Tribolium Castaneum ◽  
West African ◽  
Ephestia Cautella ◽  
Lasioderma Serricorne ◽  
Insect Infestation ◽  
Cocoa Beans ◽  
British Colonies

An analysis is made of the records of inspections for infestation by insects of cargoes imported into Britain from West Africa. The exporting territories extend from Angola to Senegal but the bulk of cargoes were produce of the four British colonies.The ready spread of insects from one cargo to another causes infestation to be similar for all cargoes but a few species are especially associated with a particular crop. Groundnuts in shell are normally shipped alone and therefore relatively protected from cross-infestation.The three major cargoes are cocoa, palm kernels and groundnuts which form four-fifths of the inspected shipments. Fifteen other kinds of produce are also considered.Twelve species were found on more than ten per cent. of cargoes of cocoa beans. Of these five were probably acquired from groundnuts and one from palm kernels by cross-infestation. Ephestia cautella (Wlk.), Tribolium castaneum (Hbst.) (from groundnuts), Lasioderma serricorne (F.), Necrobia rufipes (Deg.) (from palm kernels) and Araecerus fasciculatus (Deg.) all infested over 40 per cent. of cargoes.The fluctuations of infestation year by year are examined, and it is shown that these are similar for all the species acquired from groundnuts except T. castaneum. Variations in frequency of other species appear to be unrelated.

Extending the processing of cocoa beans into the rainy season and increasing production by application of newly developed drying methods

2017 ◽  
Author(s):  
Global Cocoa Farmers and Processing Firms and Processing Firms ◽  
IQUAIBOM AKPAN MEX (MEXICATEL SERVICES LIMITED)
Keyword(s):  
Rainy Season ◽  
Drying Methods ◽  
Cocoa Beans

Insect Pest Management in Stored Products

2020 ◽  
Vol 31 (1) ◽  
pp. 24-35 ◽  
Author(s):  
Somiahnadar Rajendran
Keyword(s):  
Pest Management ◽  
Insect Pests ◽  
Insect Pest ◽  
Control Measures ◽  
Stored Products ◽  
Insect Pest Management ◽  
Insect Infestation ◽  
Combination Treatments ◽  
Agricultural Produce ◽  
Food Commodities

Insects are a common problem in stored produce. The author describes the extent of the problem and approaches to countering it. Stored products of agricultural and animal origin, whether edible or non-edible, are favourite food for insect pests. Durable agricultural produce comprising dry raw and processed commodities and perishables (fresh produce) are vulnerable to insect pests at various stages from production till end-use. Similarly, different animal products and museum objects are infested mainly by dermestids. Insect pests proliferate due to favourable storage conditions, temperature and humidity and availability of food in abundance. In addition to their presence in food commodities, insects occur in storages (warehouses, silos) and processing facilities (flour mills, feed mills). Insect infestation is also a serious issue in processed products and packed commodities. The extent of loss in stored products due to insects varies between countries depending on favourable climatic conditions, and pest control measures adopted. In stored food commodities, insect infestation causes loss in quantity, changes in nutritional quality, altered chemical composition, off-odours, changes in end-use products, dissemination of toxigenic microorganisms and associated health implications. The insects contribute to contaminants such as silk threads, body fragments, hastisetae, excreta and chemical secretions. Insect activity in stored products increases the moisture content favouring the growth of moulds that produce mycotoxins (e.g., aflatoxin in stored peanuts). Hide beetle, Dermestes maculatus infesting silkworm cocoons has been reported to act as a carrier of microsporidian parasite Nosema bombycis that causes pebrine disease in silkworms. In dried fish, insect infestation leads to higher bacterial count and uric acid levels. Insects cause damage in hides and skins affecting their subsequent use for making leather products. The trend in stored product insect pest management is skewing in favour of pest prevention, monitoring, housekeeping and finally control. Hermetic storage system can be supplemented with CO2 or phosphine application to achieve quicker results. Pest detection and monitoring has gained significance as an important tool in insect pest management. Pheromone traps originally intended for detection of infestations have been advanced as a mating disruption device ensuing pest suppression in storage premises and processing facilities; pheromones also have to undergo registration protocols similar to conventional insecticides in some countries. Control measures involve reduced chemical pesticide use and more non-chemical inputs such as heat, cold/freezing and desiccants. Furthermore, there is an expanding organic market where physical and biological agents play a key role. The management options for insect control depend on the necessity or severity of pest incidence. Generally, nonchemical treatments, except heat, require more treatment time or investment in expensive equipment or fail to achieve 100% insect mortality. Despite insect resistance, environmental issues and residue problems, chemical control is inevitable and continues to be the most effective and rapid control method. There are limited options with respect to alternative fumigants and the alternatives have constraints as regards environmental and health concerns, cost, and other logistics. For fumigation of fresh agricultural produce, new formulations of ethyl formate and phosphine are commercially applied replacing methyl bromide. Resistance management is now another component of stored product pest management. In recent times, fumigation techniques have improved taking into consideration possible insect resistance. Insect control deploying nanoparticles, alone or as carriers for other control agents, is an emerging area with promising results. As there is no single compound with all the desired qualities, a necessity has arisen to adopt multiple approaches. Cocktail applications or combination treatments (IGRs plus organophosphorus insecticides, diatomaceous earth plus contact insecticides, nanoparticles plus insecticides/pathogens/phytocompounds and conventional fumigants plus CO2; vacuum plus fumigant) have been proved to be more effective. The future of store product insect pest management is deployment of multiple approaches and/or combination treatments to achieve the goal quickly and effectively.

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

2018 ◽  
Vol 22 (1) ◽  
pp. 33-42
Author(s):  
◽  
Tajuddin Bantacut ◽  
Sapta Raharja
Keyword(s):  
System Approach ◽  
Added Value ◽  
Assessment Criteria ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Bayes Method ◽  
Cocoa Products ◽  
Processed Products ◽  
Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

Predicting Ghanaian farmers’ intention to sustain the supply of quality cocoa beans

2018 ◽  
Vol 2 (3) ◽  
pp. 93-98
Author(s):  
William Quarmine
Keyword(s):  
Positive Attitude ◽  
Subjective Norms ◽  
Ease Of Use ◽  
Cocoa Beans ◽  
Negative Attitudes ◽  
The Future ◽  
Sphere Of Influence ◽  
Intention To Continue ◽  
Social Referents

This article discusses the predictors of Ghanaian cocoa producers’ intention to continue adopting a recommended cocoa beanfermentation technology in the future. The analyses is carried out within the framework of the theory of planned behaviour.Three hundred and twenty-one cocoa producers were interviewed. Consistent with literature, attitudes, subjective norms andpast behaviour were significant predictors of fermentation intentions. Positive attitude relate to beliefs about ease of use oftechnologies and existence of non-financial rewards. Negative attitudes relate to lack of direct financial rewards. PurchasingClerks, Chief Farmers and society at large were found to be the salient social referents who shape producers’ fermentationintentions. Recommendations included improving implementation of current producer incentive regimes, promoting trust betweenproducers and purchasing clerks and strengthening producer association to increase the sphere of influence of the Chief Farmers.

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽  
2018 ◽  
Vol 2 (6) ◽  
Author(s):  
Wilson Palelingan Aman
Keyword(s):  
Moisture Content ◽  
Performance Test ◽  
Initial Moisture Content ◽  
Maximum Temperature ◽  
Photovoltaic Module ◽  
Cocoa Beans ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Heat Collector ◽  
New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

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