Cacao curing in retrospect and prospect
Progress in cacao curing is reviewed from 1937 to the present day. The concept of internal fermentation as an oxidative process dependent on heat has given way to one that emphasizes the importance of hydrolytic reactions taking place under anaerobic conditions. The production of acetic acid is the key reaction in the pulp since acetic acid kills the seed, lowers the pH of the cotyledon to the range favourable for hydrolytic reactions, and maintains the pH of the pulp in a range too low for the proliferation of putrefactive bacteria. Furthermore its production and destruction liberate the heat necessary to bring the bean to the optimum temperature. Prospects for the future both at the research level and the technological level are outlined
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St. Augustine (Trinidad y Tobago)
1972
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| Subjects: | CACAO, CHOCOLATE, FERMENTACION, AROMA, COTILEDONES, PULPA, ACIDO ACETICO, COMPUESTOS ORGANICOS, SECADO, TEORIA DE KNAPP, |
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KOHA-OAI-BVE:670572021-06-18T12:27:51ZCacao curing in retrospect and prospectProceedings Jones, Earl 81495 107834 Quesnel, V.C. 56331 Chalmers, W.S. 68473 Fordham, R. 80036 Iton, E.F. eds. 107834 Quesnel, V.C. 97646 Murray, D.B. 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago) 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972 St. Augustine (Trinidad y Tobago)1972Progress in cacao curing is reviewed from 1937 to the present day. The concept of internal fermentation as an oxidative process dependent on heat has given way to one that emphasizes the importance of hydrolytic reactions taking place under anaerobic conditions. The production of acetic acid is the key reaction in the pulp since acetic acid kills the seed, lowers the pH of the cotyledon to the range favourable for hydrolytic reactions, and maintains the pH of the pulp in a range too low for the proliferation of putrefactive bacteria. Furthermore its production and destruction liberate the heat necessary to bring the bean to the optimum temperature. Prospects for the future both at the research level and the technological level are outlinedProgress in cacao curing is reviewed from 1937 to the present day. The concept of internal fermentation as an oxidative process dependent on heat has given way to one that emphasizes the importance of hydrolytic reactions taking place under anaerobic conditions. The production of acetic acid is the key reaction in the pulp since acetic acid kills the seed, lowers the pH of the cotyledon to the range favourable for hydrolytic reactions, and maintains the pH of the pulp in a range too low for the proliferation of putrefactive bacteria. Furthermore its production and destruction liberate the heat necessary to bring the bean to the optimum temperature. Prospects for the future both at the research level and the technological level are outlinedCACAOCHOCOLATEFERMENTACIONAROMACOTILEDONESPULPAACIDO ACETICOCOMPUESTOS ORGANICOSSECADOTEORIA DE KNAPP |
| institution |
IICA |
| collection |
Koha |
| country |
Costa Rica |
| countrycode |
CR |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
cat-sibiica |
| tag |
biblioteca |
| region |
America Central |
| libraryname |
Sistema de Bibliotecas IICA/CATIE |
| topic |
CACAO CHOCOLATE FERMENTACION AROMA COTILEDONES PULPA ACIDO ACETICO COMPUESTOS ORGANICOS SECADO TEORIA DE KNAPP CACAO CHOCOLATE FERMENTACION AROMA COTILEDONES PULPA ACIDO ACETICO COMPUESTOS ORGANICOS SECADO TEORIA DE KNAPP |
| spellingShingle |
CACAO CHOCOLATE FERMENTACION AROMA COTILEDONES PULPA ACIDO ACETICO COMPUESTOS ORGANICOS SECADO TEORIA DE KNAPP CACAO CHOCOLATE FERMENTACION AROMA COTILEDONES PULPA ACIDO ACETICO COMPUESTOS ORGANICOS SECADO TEORIA DE KNAPP Jones, Earl 81495 107834 Quesnel, V.C. 56331 Chalmers, W.S. 68473 Fordham, R. 80036 Iton, E.F. eds. 107834 Quesnel, V.C. 97646 Murray, D.B. 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago) 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972 Cacao curing in retrospect and prospect |
| description |
Progress in cacao curing is reviewed from 1937 to the present day. The concept of internal fermentation as an oxidative process dependent on heat has given way to one that emphasizes the importance of hydrolytic reactions taking place under anaerobic conditions. The production of acetic acid is the key reaction in the pulp since acetic acid kills the seed, lowers the pH of the cotyledon to the range favourable for hydrolytic reactions, and maintains the pH of the pulp in a range too low for the proliferation of putrefactive bacteria. Furthermore its production and destruction liberate the heat necessary to bring the bean to the optimum temperature. Prospects for the future both at the research level and the technological level are outlined |
| format |
|
| topic_facet |
CACAO CHOCOLATE FERMENTACION AROMA COTILEDONES PULPA ACIDO ACETICO COMPUESTOS ORGANICOS SECADO TEORIA DE KNAPP |
| author |
Jones, Earl 81495 107834 Quesnel, V.C. 56331 Chalmers, W.S. 68473 Fordham, R. 80036 Iton, E.F. eds. 107834 Quesnel, V.C. 97646 Murray, D.B. 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago) 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972 |
| author_facet |
Jones, Earl 81495 107834 Quesnel, V.C. 56331 Chalmers, W.S. 68473 Fordham, R. 80036 Iton, E.F. eds. 107834 Quesnel, V.C. 97646 Murray, D.B. 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago) 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972 |
| author_sort |
Jones, Earl 81495 |
| title |
Cacao curing in retrospect and prospect |
| title_short |
Cacao curing in retrospect and prospect |
| title_full |
Cacao curing in retrospect and prospect |
| title_fullStr |
Cacao curing in retrospect and prospect |
| title_full_unstemmed |
Cacao curing in retrospect and prospect |
| title_sort |
cacao curing in retrospect and prospect |
| publisher |
St. Augustine (Trinidad y Tobago) |
| publishDate |
1972 |
| work_keys_str_mv |
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| _version_ |
1756056924238905344 |