Effect of variety and location on optimum fermentation requirements of cocoa beans: An aid to fermentation on a cottage scale
✍ Scribed by Malinie Senanayake; Errol R Jansz; Ken A Buckle
- Publisher
- John Wiley and Sons
- Year
- 1995
- Tongue
- English
- Weight
- 407 KB
- Volume
- 69
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
Three selected cacao varieties (WAA, ICS~1~ and Na~32~) grown in new low country intercrops and traditional mid‐country plantations of Sri Lanka were compared. Significantly different temperature and pH changes occurred during fermentation of the three varieties. The optimum duration of fermentation for all varieties was 6 days irrespective of the location of growth. The ‘sweat box’ fermentation method (mini‐box) with mixing at 12 h intervals, could be used to obtain a satisfactory level (85%) of fermentation of cocoa beans. In the short term, these findings will help to upgrade the cottage‐scale cocoa industry in Sri Lanka.