𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans

✍ Scribed by Tagro S. Guehi; Adjéhi T. Dadie; Kouadio P. B. Koffi; Soumaïla Dabonne; Louis Ban-Koffi; Kra D. Kedjebo; Gnopo J. Nemlin

Book ID
108827505
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
638 KB
Volume
45
Category
Article
ISSN
0950-5423

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Different Mixing Intervals on
Effect of Different Mixing Intervals on the Fermentation of Cocoa Beans
✍ Senanayake, Malinie; Jansz, Errol R; Buckle, Ken A 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 273 KB 👁 2 views

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