Proceso de beneficiado del cacao en la calidad de los granos

The processing of cocoa is the processing of cocoa beans to achieve the necessary physical, chemical and sensory conditions required by the market and the final consumer and in addition to achieving better quality of the raw material. The information obtained was carried out through the analysis, synthesis and summary technique, with the sole objective of installing specific information corresponding to the project. From the above details, it is determined that the importance of cocoa quality is defined as a set of required properties; The properties of cocoa are determined by market demand, where they can be evaluated from three aspects: physical, chemical and sensory. The quality characteristics of cocoa beans are achieved through several processes that are defined as a whole as processing, which are: Harvesting, Fermentation, Drying, Cleaning and selection and Storage. During the harvest it is important to take into consideration that the ears mature and during this time they change color: green turns yellow, red turns orange from red; Additionally, if they sound hollow when you hit them, it is because they are ready to be harvested. The box fermentation process is recommended for farmers who produce small quantities of cocoa per harvest, where it is recommended to build and use wooden boxes with multiple compartments (at least two). There are two common drying systems in our environment: natural drying systems and artificial drying systems.

• Auteur principal: Estrada Tapia, Ronald Verny (author)
• Format: bachelorThesis
• Publié: 2024
• Sujets: Cosecha; Fermentación; Secado; Almacenamiento
• Accès en ligne: http://dspace.utb.edu.ec/handle/49000/15996