Fatores que afetam o índice de iodo da manteiga de cacau do Brasil
Among the several possible factors investigated affecting the iodine number of Brazilian cacao butter, only temperature was found to be significant. Butter from cacao pods which developed during the winter months (May to August) in Bahia, as well as the butter from cacao pods developed in colder regions (Southern Brazil) were found to have a higher iodine number than butter from pods which developed in warmer conditions. The other factors investigated were duration of fermentation, degree of fruit ripening, time lapse between harvest and breaking of fruits, age of trees, influence of shade trees, fertilizer treatment and influence of the fruit variety
Main Authors: | , , , , , , , , , |
---|---|
Format: | biblioteca |
Published: |
St. Augustine (Trinidad y Tobago)
1972
|
Subjects: | MANTECA DE CACAO, GRASAS, YODO, ANALISIS QUIMICO, FERMENTACION, MADURACION, COSECHA, SOMBRA, FERTILIZANTES, CAMBIO CLIMÁTICO, BAHIA, BRASIL, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | Among the several possible factors investigated affecting the iodine number of Brazilian cacao butter, only temperature was found to be significant. Butter from cacao pods which developed during the winter months (May to August) in Bahia, as well as the butter from cacao pods developed in colder regions (Southern Brazil) were found to have a higher iodine number than butter from pods which developed in warmer conditions. The other factors investigated were duration of fermentation, degree of fruit ripening, time lapse between harvest and breaking of fruits, age of trees, influence of shade trees, fertilizer treatment and influence of the fruit variety |
---|