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

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...

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Autor principal: Rivera Fernández, Rubén Darío (author)
Altres autors: 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)
Format: article
Idioma:eng
Publicat: 2012
Matèries:
FERMENTADORES
FERMENTACIÓN
POLIFENOLES
ALCALOIDES
ACIDEZ VOLÁTIL
CALIDAD DEL CACAO
FERMENTERS
FERMENTATION
POLYPHENOLS
ALKALOIDS
VOLATILE ACIDITY
COCOA QUALITY.
Accés en línia:https://revistas.uteq.edu.ec/index.php/cyt/article/view/120
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