Hazard Analysis and Critical Control Points in Cocoa Bean Fermentation
The objective of this research is to develop Hazard Analysis and Critical Control Points (HACCP) in cocoa bean fermentation at farmer level, starting from harvesting of cocoa pods until storage of dried fermented cocoa beans. The case study was conducted at Fajar Mas and Mandar Jaya cocoa farmer gro...
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| Format: | Article |
| Language: | English |
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Hasanuddin University
2016-06-01
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| Series: | International Journal of Agriculture System |
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| Online Access: | http://pasca.unhas.ac.id/ojs/index.php/ijas/article/view/236 |