A morte de semente. Sua importância na tecnologia pós-colheita do cacau

• Autor(es): Ferrão, José Eduardo Mendes
• Data: 2008
• Identificador Persistente: http://hdl.handle.net/10400.5/1039
• Origem: Repositório da UTL
• Assunto(s): cocoa; efficient fermentation; death-seed; post-harvesting technology; cacau; morte-semente; fermentação eficaz; tecnologia pós-colheita
• Tipo de Documento: Artigo
• Idioma: Português

Descrição

The author shows a practical method to determine the moment of “death of the seed” in the course of “cocoa gum” fermentation and how to proceed to get an efficient fermentation on a short term, assuring the achievement of all the reactions generating the chocolate flavour to be developed during seeds roasting, obtaining larger rotation of material used in postharvesting technology, reduction in the number of workers and savings in dry product.