In order to produce strong cocoa seedlings and improve seed quantity, An analysis were conducted of the rule of cocoa germination and the growth of cocoa seedling, and also the correlation between the agronomic traits of cocoa fruits and the germination of the seeds.

This paper describes active components of polyphenols, lipids, proteins and dietary fibre as well as the present researches on component analysis and function of the bioactive compounds in cocoa fruit.

Tea,coffee and cocoa are 3 most popular beverages of the world today.

Introduction is made on the growth environment of cacao,its habits and characteristics of flowering and fruiting,and its present production and research situation at home and abroad.

It is generally accepted that the ancient Japanese ‘besi’ as an auxiliary verb shows ‘naturally, certain supposition, talker’s will and decision, possibility, order i.

PCR Detection of Several Exogenous Vegetative Components in Cocoa Powder;

To reduce the contamination of cocoa powder by microbes the decontaminative effects of 60Co-γ ray irradiation on cocoa powder and its main nutritional components,such as protein,cocoa butter,total sugar,crude fiber,amino acid,theobromine,caffeine as well as sensory qualities were investigated.

Enzymes were used to reduce the particle size and improve the solubility of the cocoa powder.

Effect of emulsification stabilizer on the stability of cocoa milk;

Effect of processing technology on the stability of cocoa milk;

Study of Application the Charge Transfer-reaction between Theobromine and Chloranilic Acid;

Determination of Theobromine and Caffeine in Cocoa Powder and Cacao Shell Tincture by High Performance Liquid Chromatography;

Study on Interaction between Theobromine and Bovine Serum Albumin;