Bibliographic citations
Coronado, M., (2009). Influencia del fermentado, oreado, drenado y frecuencia de la remoción sobre la calidad del grano fermentado de cacao (theobroma cacao) del clon ICS-95 en la zona de Lamas-San Martin [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/2219
Coronado, M., Influencia del fermentado, oreado, drenado y frecuencia de la remoción sobre la calidad del grano fermentado de cacao (theobroma cacao) del clon ICS-95 en la zona de Lamas-San Martin [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2009. http://hdl.handle.net/11458/2219
@misc{renati/1057970,
title = "Influencia del fermentado, oreado, drenado y frecuencia de la remoción sobre la calidad del grano fermentado de cacao (theobroma cacao) del clon ICS-95 en la zona de Lamas-San Martin",
author = "Coronado Jorge, Manuel Fernando",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2009"
}
The Agrarian Cooperative Coffee “Green Gold”, is conscientious of the exigencies of quality in the international market of the organic and conventional cacao. The effort unfolded during these three years has allowed him to gain markets and positioning at international level. Nevertheless, it is required to introduce new methods in the benefit of the cacao like oreado, draining and frequency of removal, that would allow to elevate the demand. The objective of this investigation was to evaluate, by means of a physical characterization, chemical and sensorial, the effect of the direct fermented one, oreado, draining and frequency of removal of the mass of grains of a cacao clone (ICS-95) on the sensorial quality of the almond. One worked with mazorcas of cacao (Theobroma cacao L.) harvested in the months of October, November and December, originating of the province of You lick. In the test, three methods of fermentation were evaluated, first consisted of introducing the mass of cacao in direct form to the drawer, second was oreada by 8 hours in tendal roof and third it was drained by 8 hours in polypropylene coats before draining the mass of cacao in the fermentador drawer. Finally, the other evaluation went the frequency of removal to the 24 and 48 hours. Physical and chemical analyses at the beginning and at the end of the process of fermentation took place. The sensorial evaluation became at the end of the drying process. The experimental design of the test, was completely at random, with factorial adjustment of 3x2, three repetitions by treatment. The obtained results, for cacao grains indicated that to the best flavor and aroma, were obtained with treatments M2R1, M2R2 and M1R1 with 125 hours, 144 hours and 150 hours of fermentation respectively. Keywords: organic cocoa, conventional, fermetation, oreado, draining, removal, mazorca.
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