Cocoa production in Nigeria and suggestions to improve the quality of cured cocoa
Cocoa production in the world for the past ten years is reviewed. The quality of Nigeria cocoa, factors affecting the quality and the probable loss of foreign exchange due to variation in quality are discussed. Method to improve the quality of Nigeria cocoa through the establishment of central fermentaries are suggested. Reference is made to the pioneering work in Jamaica. The prospect of an employment opportunity for a large number of people is envisaged
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| Main Authors: | , , , |
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| Format: | biblioteca |
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Tafo (Ghana)
1971
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| Subjects: | THEOBROMA CACAO, PRODUCCION, SECADO, CALIDAD, FERMENTACION, SECADO NATURAL, PROCESAMIENTO, NIGERIA, |
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| Summary: | Cocoa production in the world for the past ten years is reviewed. The quality of Nigeria cocoa, factors affecting the quality and the probable loss of foreign exchange due to variation in quality are discussed. Method to improve the quality of Nigeria cocoa through the establishment of central fermentaries are suggested. Reference is made to the pioneering work in Jamaica. The prospect of an employment opportunity for a large number of people is envisaged |
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