AWA Vol.40/No.1
Cocoa after roasting Part 3 Chocolate manufacture By Dr Terry Mabbett
In the natural state cocoa beans are slightly acid with a pH of between 5.2-5.8. When the pH remains at
AWA Vol.39/No.4
Combilift premieres new product at LogiMAT
As Combilift celebrates 25 years of innovation, the company plans to ensure that 2023 will be a year to remember,
AWA Vol.39/No.1
India’s agricultural and processed food products export up by 25% to USD 13771 million in Q2
Cocoa (Theobroma cacao) faces more complex and interactive pest, disease and weed problems than any other tropical tree crop. Theobroma
AWA Vol.38 / No.8 Articles
Micro-sprinkler techniques for fruit trees By Dr Terry Mabbett
Micro-irrigation is defined as the application of water to less than 100 per cent of a crop area. Micro-irrigation covers