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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Bibliographic Details
Main Author: Rivera Fernández, Rubén Darío (author)
Other Authors: 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
Language:eng
Published: 2012
Subjects:
FERMENTADORES
FERMENTACIÓN
POLIFENOLES
ALCALOIDES
ACIDEZ VOLÁTIL
CALIDAD DEL CACAO
FERMENTERS
FERMENTATION
POLYPHENOLS
ALKALOIDS
VOLATILE ACIDITY
COCOA QUALITY.
Online Access:https://revistas.uteq.edu.ec/index.php/cyt/article/view/120
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