Skip to main content
Bulletin of the National Research Centre
Download PDF

Correction to: Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana

Bulletin of the National Research Centre volume 45, Article number: 184 (2021) Cite this article

The Original Article was published on 19 October 2021

Correction to: Bull Natl Res Cent (2021) 45:175 https://doi.org/10.1186/s42269-021-00634-7

Following publication of the original article [1], the authors identified that figures and captions do not match. The correct Figs. 1, 2, 3 and 4 and captions are given below.

Fig. 1
figure 1

Fermentation and drying of sampled cocoa beans with traditional leaf heap method and sun drying

Full size image
Fig. 2
figure 2

Bean count and determination of moisture content with moisture meter aquaboy

Full size image
Fig. 3
figure 3

Cross-longitudinal section of cut cocoa beans for identifying defective beans after storage

Full size image
Fig. 4
figure 4

Levels of cocoa bean purity as influenced by different fermentation and drying durations

Full size image

The original article Ackah and Dompey (2021) has been corrected.

Reference

Download references

Author information

Authors and Affiliations

  1. Department of Crop and Soil Science, College of Agriculture Education, University of Education, Winneba, Ashanti-Mampong, Ghana

    Emmanuel Ackah

  2. Department of Agronomy, University of College of Agriculture and Environmental Studies, Bunso, Ghana

    Eric Dompey

Authors
  1. Emmanuel Ackah
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Eric Dompey
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Emmanuel Ackah.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ackah, E., Dompey, E. Correction to: Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana. Bull Natl Res Cent 45, 184 (2021). https://doi.org/10.1186/s42269-021-00645-4

Download citation

  • Published:

  • DOI: https://doi.org/10.1186/s42269-021-00645-4