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Effect of fermentation and drying practices on the chemical and physical profiles of Ghana cocoa

✍ Scribed by Keith I. Tomlins; David M. Baker; Pam Daplyn; Daniel Adomako

Book ID
103710589
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
634 KB
Volume
46
Category
Article
ISSN
0308-8146

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Four mixing intervals (6, 12, 18 and 24 h) were compared with special reference to three selected cacao varieties from two locations of Sri Lanka. Cocoa beans were fermented for 6 days by using the "sweat boxÏ fermentation method. Irrespective of location and variety, product prepared by using all m