What is it about?
We tested different processes for cocoa fermentation for use by small cocoa growers in México. In our experiments we evaluated temperature, ph, total acidity and cut test on the beans.
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Why is it important?
This publication is important because now we can recommend to the mexican growers they can add value to their cocoa using this methods of fermentation.
Perspectives
I hope another researchers about this topic could get information about different methods of fermentation, also they can use that methods in their cocoa region producer.
Miss CAROLINA HERNANDEZ HERNANDEZ
INIFAP
Read the Original
This page is a summary of: Evaluation of different fermentation processes for use by small cocoa growers in mexico, Food Science & Nutrition, January 2016, Wiley,
DOI: 10.1002/fsn3.333.
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