𝔖 Bobbio Scriptorium
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Processing of raw cocoa. III.—Enzymic aspects of cocoa fermentation

✍ Scribed by Margaret Holden

Book ID
102921505
Publisher
John Wiley and Sons
Year
1959
Tongue
English
Weight
855 KB
Volume
10
Category
Article
ISSN
0022-5142

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Processing of raw cocoa. I.—Small-scale
Processing of raw cocoa. I.—Small-scale fermentation
✍ T. A. Rohan 📂 Article 📅 1958 🏛 John Wiley and Sons 🌐 English ⚖ 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.