Fig. 3From: Emerging rapid and non-destructive techniques for quality and safety evaluation of cacao: recent advances, challenges, and future trendsCalibration models were used to visualize total fat content in unroasted whole cocoa beans (unshelled) at a single pixel level, predicted on (a) "as is" or (b) dry matter basis. The beans are presented in both orientations, and the numbers represent the expected average value for each bean (batch from Ivory Coast). Source: Caporaso et al. (2021)Back to article page