Preparation du cacau en Ouganda
Cocoa fermentation. In this paper, the author treats the problems of cocoa fermentation in Uganda. After reviewing cocoa cultivation in Uganda he compares observations made in the course of fermentation in 1963-66 at the Kituza Station, when 90 x 9 cm boxes were used. Trials made to perfect a method of fermentation suitable for local conditions are also described. The tray fermentation methods of Allison and Rohan were studied. Ten trays were filled with a mixture of Amelonado, Trinitario and Upper Amazon cocoa, and insulated in a box made of 1.25 cm thick pressed board. The mixture reached a temperature of 45 centigrade grade in 8 hours, but after 24 hours the temperature fell to 39 centigrade grade in the bottom tray and on the outer edges of each of the other trays there was a layer of blackened cocoa. A series of trials was then carried out to determine how long the cocoa shoud be in the trays. For good drainage in all the trays, holes were made in the middle of the trays and filled with grass, and two boards set in a slightly sloping direction between the third and fourth, and sixth and seventh trays. Also, the bottoms of the trays were made of laths 18 mm thick, 25 mm wide, set at 7 mm apart. A method developed and found very satisfactory in about a hundred tests in 1967 is described. Trays filled with beans, were put in stacks of twelve, three boards dividing each stack into four parts (or two stacks of seven trays with a single dividing board). The trays were left for three days in an insulated box. The cocoa from one complet stack was then transferred into a box where it was turned daily, normally for seven days. The rise in temperature during fermentation was also studied, comparing the temperature curves for one tray during thirty-six fermentations. With this new method, the average time needed to reach 45 centigrade grade was reduced from 52 to 45 hours for the Amelonado from Lugasi, 73 to 48 hours for that from Salama, and 81 to 61 hours for the pure Amazons. Treatment of cocoa after fermentation. Though fermentation may be good, the analysis of samples in the laboratory often gave rather moderate results owing to excess acidity. To correct this, the cocoa was put through the four different treatments below: 1. Drying in the sun. 2. Drying in the sun for two days, followed by drying in a Samoan dryer. 3. Soaking in water for 8 hours, followed by drying in a Samoan dryer. 4. Drying in a Samoan dryer. The statistical analysis of the results and the examination of the samples in the laboratory gave the following results: 1. Method 1 and 3 were identical and were substantially superior to methods 2 and 4 which were also identical. 2. The soaking method produced and average loss of about 5 per cent in the weight of dry cocoa beans
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
Tafo (Ghana)
1971
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| Subjects: | CACAO, FERMENTACION, SECADO NATURAL, PROPIEDADES ORGANOLEPTICAS, ACIDEZ, AROMA, UGANDA, |
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