Original of the slaty and compact violet beans on raw cocoa
The author study the probable causes that are responsible for the occurrency of slaty and compact violet beans in fermented cocoa. The results show that slaty beans are seeds highly fermented. Open violet beans are under-fermented. These findings make the "cut test" less valuable in the expected sense to assess the degree of fermentation.
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| Main Author: | |
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| Format: | biblioteca |
| Published: |
1970
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| Subjects: | CACAO, FERMENTACION, ALMENDRAS ESQUISTOSAS, ALMENDRAS VIOLETAS, CALIDAD, GRANOS ANORMALES, |
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| Summary: | The author study the probable causes that are responsible for the occurrency of slaty and compact violet beans in fermented cocoa. The results show that slaty beans are seeds highly fermented. Open violet beans are under-fermented. These findings make the "cut test" less valuable in the expected sense to assess the degree of fermentation. |
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