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A «morte da semente» sua importância na tecnologia pós-colheita do cacau

2008; Sociedade de Ciências Agrárias de Portugal; Volume: 31; Issue: 1 Linguagem: Inglês

10.19084/rca.15589

2183-041X

José Ferrão,

Agriculture and Rural Development Research

The author shows a practical method to determine the moment of “death of the seed” in the course of “cocoa gum” fermentation and how to proceed to get an efficient fermentation on a short term, assuring the achievement of all the reactions generating the chocolate flavour to be developed during seeds roasting, obtaining larger rotation of material used in post-harvesting technology, reduction in the number of workers and savings in dry product.