Vivas, J. (1975) Estudio de algunas caracteristicas quimico-fisicas en almendras de cacao de Venezuela. In: Proceedings of the 7th International Cocoa Research Conference, Douala, Cameroun (Cocoa Producers' Alliance, Lagos, Nigeria), pp. 611-615.
| Clone name | Fat | Oleic acid | Melting point | PH | Info |
|---|---|---|---|---|---|
| CBO 176 [VEN] | 47.20 | 0.81 | 33.0 | 5.4 | fermented beans |
| CBO 177 [VEN] | 47.40 | 1.01 | 30.0 | 5.0 | fermented beans |
| CHO 174 [VEN] | 49.20 | 1.52 | 30.0 | 5.4 | fermented beans |
| CHU 116 [VEN] | 48.90 | 1.09 | 33.0 | 6.2 | fermented beans |
| CUI 32 [VEN] | 46.20 | 1.08 | 33.0 | 5.6 | unfermented beans |
| CUI 33 [VEN] | 46.60 | 2.01 | 30.0 | 5.0 | fermented beans |
| CUI 38 [VEN] | 46.40 | 1.04 | 34.0 | 5.1 | unfermented beans |
| OC 61 [VEN] | 49.10 | 1.56 | 33.0 | 5.5 | fermented beans |
| OC 73 [VEN] | 50.20 | 1.48 | 30.0 | 5.9 | fermented beans |
| PQTO 87 [VEN] | 48.20 | 1.54 | 30.0 | 5.8 | fermented beans |
| SC 10 [VEN] | 49.40 | 1.50 | 30.0 | 5.1 | fermented beans |
| SC 12 [VEN] | 49.30 | 1.49 | 33.0 | 5.9 | fermented beans |
| SC 20 [VEN] | 48.60 | 1.06 | 30.0 | 6.1 | fermented beans |