Cocoa quality

In 10 tests done on men, some of the fermentation parameters vary. These include: shell stored over fresh fruit, spread the beans before fermentation, soaking beans after fermentation and the length of fermentation time. In Dak Lak province, because lower ambient temperature, a "hot" fermentation procedure was trialed in an effort to bring the air temperature to those encountered in the Mekong region. These tests are usually carried out in parallel with the performance testing of solar dryers. A summary of the performance of solar dryers of Can Tho and Dak Lak also included....

84p xinh_la 10-02-2012 58 10   Download

The Government of Vietnam is focusing on cocoa quality and Vietnam have established a target of 10,000 hectares of cocoa plantation in 2010. This is mainly aimed at the Central Highlands and Mekong River Delta. These are priority areas for CARD project. It is important for Vietnam to produce high-quality cocoa fermentation will improve income for farmers in Vietnam. The best way to ensure good quality properties as staff training related organizations in Vietnam assessing the quality of cocoa fermentation and drying....

19p xinh_la 10-02-2012 406 8   Download

The Government of Vietnam is focusing on cocoa quality and Vietnam has set a goal to have 10,000 hectares of cocoa plantation in 2010. This is mainly aimed at the Central Highlands and Mekong River Delta. These are priority areas for the CARD project. Crucialthat Vietnam produces high-quality cocoa fermentation that can improve income for farmers in Vietnam. The best way to ensure the properties are of good quality staff training relevant Vietnamese institutions assess the quality of cocoa fermentation and drying method.

14p xau_la 10-02-2012 88 5   Download

Milestone 8: It aims to assess the capacity of Can Tho, NLU and WASI staff: • Design, install and advise the use of appropriate drying and farmers fermentation equipment. • Skill in establishing and management of taste panels, cocoa sense analysis and biometry procedures. • Analyze and report test farm in Ben Tre, Tay Nguyen and Successful sites, including financial analysis of farmers oriented quality cocoa improvement interventions

15p xau_la 10-02-2012 65 5   Download

Among the 50 surveyed farmers in Ben Tre province, they can be divided into four categories. Type a proprietary fermentation and drying of their cocoa. There are 4 farmers in category 1. Type 2 farmers selling shells both fermentation and its harvest is large enough. There are 14 farmers in category 2. Type 3 part left or to the neighboring countries have fermentaries, breeding farms, in the fruit market to buyers such as ED & F Mann, who has fermentary as well as a point of buying dried beans. There were 27 farmers in group 3. Type 4 is the farmer has been growing...

6p xau_la 10-02-2012 57 6   Download

The author wishes to thank AusAID and the Ministry of Agriculture and Rural Development project approval and funding from AusAID. Also like to thank the staff of the Can Tho University, Agriculture University and Institute of Agricultural Sciences Highlands have contributed their time and labor for the project activities. Ministry of Science and Technology (DOST), Ben Tre province thanked their assistance in the farmer survey and selection of sites to evaluate small-scale solar dryer. Smilja Lambert of Mars, Inc..

18p xau_la 10-02-2012 74 7   Download

The authors wish to thank AusAID and the Ministry of Agriculture and Rural Development, Vietnam project approval and funding from AusAID. Also like to thank the staff of the Can Tho University, University of Agriculture and Forestry and Agriculture Highland Academy of Sciences has contributed time and labor to operate the project.

34p xau_la 10-02-2012 72 7   Download

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....

22p xau_la 10-02-2012 53 6   Download

Chính phủ Việt Nam đang tập trung vào chất lượng cao của ca cao Việt Nam và thiết lập một mục tiêu có 10.000 ha ca cao trồng năm 2010, nhằm mục đích đặc biệt là ở tỉnh Đắk Lắk và Đồng bằng sông Cửu Long, mà là một khu vực ưu tiên cho các dự án CARD. Nó là quan trọng mà Việt Nam sản xuất ca cao chất lượng cao lên men sẽ cung cấp thu nhập cho nông dân Việt Nam. Cách tốt nhất để đảm bảo các thuộc tính chất lượng tốt là đào tạo các...

13p xau_la 10-02-2012 59 7   Download