Processing of raw cocoa. I.βSmall-scale
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T. A. Rohan
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Article
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1958
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John Wiley and Sons
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English
β 566 KB
## Abstract Fermentation of small quantities of West African Amelonado cocoa has been studied. The recommended fermentation technique has been varied within wide limits to determine how critical are the instructions given to the peasant farmer. Chemical and physical analyses have been made.