Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory

In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2–7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying, and their impact on cocoa bean quality. Factor...

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Bibliographic Details
Main Authors: Stefanie Streule, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst, Susanne Miescher Schwenninger
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
cacao nacional
cocoa bean fermentation
post-harvesting techniques
fermentation device
fermentation time
pre-drying
Online Access:https://www.mdpi.com/2304-8158/13/1/137

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