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efficiency, and similar pellicle removal ratings. The kernel quality is suitable for use in chocolate products and baked goods and is competitive with imported Turkish kernels. Origin ‘Yamhill’, tested as OSU 542.102, resulted from a cross of OSU 296.082 × VR

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middle of the range for yield, while ‘Brigadier’ and ‘Patriot’ again produced unacceptable yields of less than one fruit per plant. Among the entries that were evaluated in two seasons of the trial, ‘Sweet Chocolate’ appeared to be the most promising

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Valentine’s Day ( SAF, 2005 ). Similarly for Taiwan, flowers ranked third, after apparel and chocolate, as the favorite romantic gift purchases for Valentine’s Day ( Eastern Online, 2005 ). Obviously, florists have strong competition on Valentine’s Day

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-filled nuts. Values in the second trial, based on field-run nuts, were slightly lower. The kernels are well suited for making chocolate-covered hazelnuts and other high-end products. Kernel texture and flavor are excellent and similar to the grandparent

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nut yield efficiency. Pellicle removal ratings are better than ‘Barcelona’, and kernel quality is suitable for use in chocolate products and baked goods, although kernel size is larger than ideal for the kernel market. ‘Jefferson’ is recommended for

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environmental and culture conditions. ‘Florida’ and ‘Alaska’ have been chemically characterized for 4 years in three locations by the “Asociación de Fabricantes de Turrón, Derivados y Chocolate de la Comunidad Valenciana” (Spain), under the supervision of the

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, it is also resistant to powdery mildew ( Arnold, 2008 ; Cabrera, 2004 ; Dirr, 2009 ). A cross of Red Rocket ® crepe myrtle (‘Whit IV’) and ‘Sarah’s Favorite’ crepe myrtle resulted in a crepe myrtle with dark foliage, ‘Chocolate Mocha’ ( Knight and

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with chocolate to produce many tasty retail products. Island Princess. The company is comprised of a 1000-acre orchard and processing facility in Keaau. The manufacturing facility and corporate office are in Honolulu. Hamakua Macadamia Nut Company. The

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resistance for the species ( Cheesman, 1944 ; Coe and Coe, 1996 ; Cuatrecasas, 1964 ; Motamayor et al., 2008 ). Cacao beans (seeds) are the source of chocolate, carbohydrates, fats, proteins, natural minerals, flavonoids, and vitamins, which are the raw

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C. baccatum . These included red [217 (73.6%)], orange [58 (19.7%)], yellow [9 (3%)], and green [1 (0.3%)]. Ten accessions (3.4%) yielded mixtures of red and yellow or red and orange mature fruit. Although the occurrence of brown- (or chocolate

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