Quality cocoa beans

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 59 10   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 54 6   Download