Influencia da tecnologia nas caracteristicas do cacau comercial; estudo de parametros de qualidade do cacau de Sao Tomé e Príncipe
The different stages of cacao processing (harvesting and post-harvest technology) as well as their influence on the main cacao characteristics are reviewed. Analysis of the material collected on Sao Tomé agricultural estates were carried out to evaluate some of the most important quality indices to which commercial cacao must satisfy (fat and acidity content, beans mass, fermentation degree). The relationship between the actual processing and the characteristics of Sao Tomé cacao is discussed.
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
1995
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| Subjects: | THEOBROMA CACAO, TECNOLOGIA POSTCOSECHA, CALIDAD, FERMENTACION, SECADO, SANTO TOME Y PRINCIPE, |
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