EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE

This investigation had as an objective to evaluate types of fermenters and different times of fermentation used by cocoa producers from the central and north zone of Manabi province, Ecuador. Four fermenters were used: burlap sack, piles, wooden boxes and plastic vat with the ability to store 60 kil...

• المؤلف الرئيسي: Rivera Fernández, Rubén Darío (author)
• مؤلفون آخرون: Barrera Álvarez, Alexandra Elizabeth (author), Guzmán Cedeño, Ángel Monserrate (author), Medina Quinteros, Hugo Nolti (author), Casanova Ferrín, Lola Margarita (author), Peña Galeas, Mayra Mercedes (author), Nivela Morante, Pedro Eduardo (author)
• التنسيق: article
• اللغة: eng
• منشور في: 2012
• الموضوعات: FERMENTADORES; FERMENTACIÓN; POLIFENOLES; ALCALOIDES; ACIDEZ VOLÁTIL; CALIDAD DEL CACAO; FERMENTERS; FERMENTATION; POLYPHENOLS; ALKALOIDS; VOLATILE ACIDITY; COCOA QUALITY.
• الوصول للمادة أونلاين: https://revistas.uteq.edu.ec/index.php/cyt/article/view/120