Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia.

Téllez, Heidi Briggity Horta; Aldana, Angélica Sandoval; Muñoz, María Cristina García; Cerón, Ivonne X.

doi:10.15446/dyna.v86n210.75814

Cited by 14 publications

(28 citation statements)

References 14 publications

(15 reference statements)

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“…However, this manual includes harvesting operations, as these have a great impact on the final result of the quality of almonds or grains. With this consideration, the benefit includes harvesting and shelling, fermentation, drying, sorting, sorting, packing and storage operations, which will be dealt with below [24], [25], and [26].…”

Section: Conditions Of Cocoa Processing To Obtain Quality Almondsmentioning

confidence: 99%

“…The cut is made without damaging the branch from which the cob is seized. When the presence of the disease known as "mal del machete" or "macana sore" is suspected, it is advisable to disinfect the harvest tools every day that this operation is going to be performed [24], [25], and [26].…”

Section: Conditions Of Cocoa Processing To Obtain Quality Almondsmentioning

confidence: 99%

“…In some regions a very simple device is employed that consists of a machete embedded by the sharp part to a piece of vertical board properly supported on a piece of horizontal board The ears are usually opened in half hitting them on the back of the machete, holding the half with one hand and exerting a slight twist on the other half. The advantages of this device are based on the safety for the operator, the speed of operation and the reduction of damage to the grains [24], [25], [26].…”

Section: Conditions Of Cocoa Processing To Obtain Quality Almondsmentioning

confidence: 99%

“…After opening the cobs, the beans should be fermented before 16 17 Cocoa benefit for 24 hours. For no reason can grains from open ears be mixed on different days [24], [25], and [26].…”

Section: Conditions Of Cocoa Processing To Obtain Quality Almondsmentioning

confidence: 99%

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Incident factors in the quality of cocoa almonds obtained in small agricultural production units

Grimaldo-Pretel

Guerrero-Navarro

Vidal-Tovar

et al. 2022

IOP Conf. Ser.: Mater. Sci. Eng.

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Cocoa is an American tree of Amazonian origin, also known as cacaotero, since by cocoa it usually refers to the fruit that gives said tree. The proposed research is developed on the emerging paradigm, for which a dialectical synthesis is assumed from the use of qualitative and quantitative methods in a complementary way. Not limited to the forms and sources of information the collection of information, and the analysis of results, for which we take as a reference the contribution from the experience of Cocoa Producers and Experts in the production and marketing of cocoa, as a fundamental part of the construction of knowledge, and grant the same level of importance to the information obtained from multiple sources of information obtained in the year 2020. For the collection of information, the instruments are applied in three phases: the first consists of field visits to interview 5 cocoa producers and 5 experts in cocoa marketing. The second, search and systematization of documents and the third phase is a comparative analysis of the sources of information mentioned above. For the establishment of cocoa cultivation and to obtain adequate productions, aspects of great relevance must be taken into account, such as critical climatic factors such as temperature and rain. The layout and density of the agroforestry system. This activity aims to make a defined and organized distribution within the lot of each of the plant species that are going to be planted, seeking a better use of the soil. It was verified the effort made by small producers to integrate in the management of their cocoa crops, the processes, harvesting and post-harvest activities that are carried out to obtain dried cocoa almonds for marketing.

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Section: Conditions Of Cocoa Processing To Obtain Quality Almondsmentioning

confidence: 99%

Section: Conditions Of Cocoa Processing To Obtain Quality Almondsmentioning

confidence: 99%

Section: Conditions Of Cocoa Processing To Obtain Quality Almondsmentioning

confidence: 99%

“…After opening the cobs, the beans should be fermented before 16 17 Cocoa benefit for 24 hours. For no reason can grains from open ears be mixed on different days [24], [25], and [26].…”

Section: Conditions Of Cocoa Processing To Obtain Quality Almondsmentioning

confidence: 99%

See 2 more Smart Citations

Incident factors in the quality of cocoa almonds obtained in small agricultural production units

Grimaldo-Pretel

Guerrero-Navarro

Vidal-Tovar

et al. 2022

IOP Conf. Ser.: Mater. Sci. Eng.

View full text Add to dashboard Cite

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“…In general, the production of dried cocoa beans from community plantations does not involve fermentation, either naturally or through the addition of inoculums. Generally, cocoa farmers soak fresh cocoa beans in water to aid in pulp removal and then expose them to the sun [3,4]. Dried cocoa beans with an unknown water content are sold without regard for their quality, both in terms of moisture content and condition.…”

Section: Introductionmentioning

confidence: 99%

During Fermentation, Microbiology and Biochemistry of the Cocoa Bean

Apriyanto¹,

Novitasari²

2021

IJFSA

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The purpose of this research is to quantitatively and qualitatively examine the fermentation parameters of dry cocoa beans to be more effective in determining the role and function of microorganisms. The three fermentation methods are as follows: control (without inoculums), Saccharomyces cerevisiae (FNCC inoculums 3056), Lactobacillus lactis (FNC 0086), and Acetobacter aceti (FNCC 0016), all at a concentration of approximately 108 CFU/g were added simultaneously at the start of the fermentation (A), and all three inoculums were added in stages (B). The results indicated that during fermentation, all three treatments decreased total sugar content, pH, and total polyphenols. In all treatments, the concentrations of ethanol, lactic acid, and acetic acid peaked at 24, 60, and 108 hours of fermentation, respectively. At 24, 48, and 72 hours of fermentation, the highest populations of Saccharomyces cerevisiae, Lactobacillus lactis, and Acetobacter aceti were obtained from the three treatments.

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Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype

et al. 2023

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BACKGROUND: Microencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation. The present study established the effective dose to apply the microencapsulated yeast Pichia kudriavzevii as a microbiological starter of fermentation and biotechnological strategy for promoting the biochemical dynamics and sensory expression of the cocoa variety CCN-51. For this, 0.5%, 1%, 2%, and 3% of microencapsulated P. kudriavzevii yeast insolated from the artisanal fermentation process of cocoa was added to the cocoa mass to be fermented and studied on a laboratory scale. RESULTS:The partial least squares regression of fermentation was related in four quartiles, comprising the hedonic judgments of the sensory evaluation with the biochemical traits of the cocoa liquor, finding a high correlation between the physicochemical variables total phenols, percentage of insufficiently fermented grains, and percentage of total acidity, with a level of bitterness and defects found in liquors with the addition of 0.5% of microencapsulated starter. The treatments with the addition of 2% and 3% of the inoculum showed a high correlation between the variables pH, total anthocyanins, cocoa, fruity and floral aromas, sweet taste, and general aroma perception. CONCLUSION: The higher presence of volatile compounds such as 2,3-butanediol associated with cocoa aroma and 1-phenyl-2-ethanol and acetophenone associated with aromatic descriptors of fruity and floral series allowed establishment in 2% of microencapsulated P. kudriavzevii yeast, comprising the effective dose for promoting the biochemical dynamics of laboratory-scale fermentation and the development of cocoa, as well as the fruity and floral aromas of cocoa CCN-51 liquor. The microencapsulation is suitable for cocoa starters.

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Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia.

Cited by 14 publications

References 14 publications

Incident factors in the quality of cocoa almonds obtained in small agricultural production units

Incident factors in the quality of cocoa almonds obtained in small agricultural production units

During Fermentation, Microbiology and Biochemistry of the Cocoa Bean

Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype

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