Manejo poscosecha del fruto de cacao Theobroma cacao L
The following document deals with the post-harvest management of the cocoa fruit Theobroma cacao L., the conclusions determine that the harvest is the collection of the mature cocoa fruits, which are usually ready five to six months after the fertilization of the flower. It is important to harvest o...
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| Format: | bachelorThesis |
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2024
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| Online Access: | http://dspace.utb.edu.ec/handle/49000/16349 |
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Add Tag | Summary: | The following document deals with the post-harvest management of the cocoa fruit Theobroma cacao L., the conclusions determine that the harvest is the collection of the mature cocoa fruits, which are usually ready five to six months after the fertilization of the flower. It is important to harvest only ripe fruits to obtain high-quality almonds. Fermentation of almonds improves their flavor and aroma to make high-quality chocolate. During this stage, the mucilage is removed and the temperature increases. For successful cocoa fermentation, the appropriate type and method must be selected, the turning times and processes must be managed, the fermenters must be strategically located and protected from possible sources of contamination. Common fermenters are individual boxes, ladder type, rope bags, piles and shelters. Each meaning depends on context, conditions and local production. A ventilated space protected from the wind is needed to ferment. This place should only be used to process cocoa, without storing other materials. The mass to be fermented must be at least 60 kg of cocoa beans in pulp, regardless of the fermenter used. Drying complements fermentation by developing flavor and aroma precursors. Regular cleaning of the drying bed is essential to remove retained impurities. It is important to pass the almonds through a sieve before storing the cocoa to ensure quality. Secure this area to prevent damage from rodents and insects. It is recommended to store cocoa away from products with strong odors or flavors. It is crucial to keep the warehouse temperature equal to the ambient temperature. Post-harvest losses are due to lack of support to farmers at all stages of production, processing and marketing to improve competitiveness. The lack of resources compromises competitiveness and reduces cocoa production. |
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