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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

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
figure1

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

Fig. 2
figure2

Bean count and determination of moisture content with moisture meter aquaboy

Fig. 3
figure3

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

Fig. 4
figure4

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

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

Reference

  1. Ackah E, Dompey E (2021) 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 45:175. https://doi.org/10.1186/s42269-021-00634-7

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Correspondence to Emmanuel Ackah.

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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

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