Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana

Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana

Cocoa (Theobroma cacao) contributes significantly to Ghana’s GDP and has made Ghana a recognized leader in the cocoa industry. However, there are myriad problems associated with Ghana’s cocoa bean quality. One such problems stems from farmers paying less attention to the required postharvest activit...

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Bibliographic Details
Main Authors: Rahim Niikoi Kotey, Daniel Asomaning Odoom, Patrick Kumah, Joseph Oppong Akowuah, Esther Fobi Donkor, Emmanuel Kwatei Quartey, Ebenezer Kofi Sam, James Owusu-Kwarteng, Kwadwo Gyasi Santo, Fritz Kwami-Adala, Dennis Owusu Boateng
Format: Article
Language:English
Published: Hindawi-Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/7871543

Internet

http://dx.doi.org/10.1155/2022/7871543

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