USE OF A SOAKING PROCEDURE TO IMPROVE DRY BEAN ATTRIBUTES - MILESTONE 7

It is generally understood that the length of the fermentation process has an effect on the quality attributes of cocoa. Properties affected include bark content, pH, titrable acidity (TA), test results and the properties cutting taste. it also been demonstrated that soaking seeds in water, after fermentation, resulting in higher dry cocoa percentage of brown seeds, bark less content and improved flavor characteristics, (Hollywood, NW 1997). This test is done to prove whether the effects of fermentation time and soak application Vietnam to cocoa....