Artificial drying of cocoa
The cocoa plantations in Suriname have difficulty in drying their product because the main harvest of cocoa is during the rainy season. A method is described for the artificial drying of cocoa. Fermented and washed cocoa beans are predried in a rotary wire gauze dryer at an air temperature of 90 grade centigrade. The beans are final dried on trays in a tunnel dryer at an air temperature of 70 grade centigrade. The quality of the product is equal to that of sundried cocoa. The same result is effectuated when a lot of cocoa is sundried for some hours and afterwards final dried in a tunnel dryer at an air temperature of 70 grade centigrade. Descriptions are given of the pilot plant and the experiments, the drying process, cost of drying and the data needed by plantations for purchasing a plant.
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| Format: | biblioteca |
| Published: |
1956
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| Subjects: | CACAO, SECADO, SECADORAS, CALIDAD, SURINAME, |
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