Citation
Hii C.L., . and Muhd Bakri Tukimon, . Evaluation of fermentation techniques practiced by the cocoa smallholders. pp. 13-22. ISSN 0126-575x
Abstract
Various fermentation techniques using rattan basket plastic bucket plastic sack and gunnysack were evaluated. These techniques are used by the smallholders to ferment small batches of fresh cooca beans in preference to the conventional wooden box method. Wet load of cocoa beans ranged from 25 50 and 75 kg and the duration of fermentation was six days (120 hours) with turning at every 48 hours. Shallow box fermentation was used as the control. Studies showed that mass temperature profiles for the plastic sack treatments were below 40 degrees celcius during fermentation. Temperature profiles in other treatments were in the region of 40 to 50 degrees celcius after the first and second turning. The pH measured at the end of fermentation in all the treatments was less than 5.0 indicating acidic beans were being produced. Cut test showed that most treatments in the 25 and 50 kg loading were able to achieve the SMC 1 status for slaty count. Sensory evaluation showed that all the treatments were able to produce reasonable quality cocoa liquor.
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Abstract
Various fermentation techniques using rattan basket plastic bucket plastic sack and gunnysack were evaluated. These techniques are used by the smallholders to ferment small batches of fresh cooca beans in preference to the conventional wooden box method. Wet load of cocoa beans ranged from 25 50 and 75 kg and the duration of fermentation was six days (120 hours) with turning at every 48 hours. Shallow box fermentation was used as the control. Studies showed that mass temperature profiles for the plastic sack treatments were below 40 degrees celcius during fermentation. Temperature profiles in other treatments were in the region of 40 to 50 degrees celcius after the first and second turning. The pH measured at the end of fermentation in all the treatments was less than 5.0 indicating acidic beans were being produced. Cut test showed that most treatments in the 25 and 50 kg loading were able to achieve the SMC 1 status for slaty count. Sensory evaluation showed that all the treatments were able to produce reasonable quality cocoa liquor.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | THEOBROMA CACAO |
| AGROVOC Term: | COCOA BEANS |
| AGROVOC Term: | FERMENTATION |
| AGROVOC Term: | FERMENTATION EQUIPMENT |
| AGROVOC Term: | EVALUATION |
| AGROVOC Term: | QUALITY |
| AGROVOC Term: | SMALL FARMS |
| AGROVOC Term: | MALAYSIA THEOBROMA CACAO |
| AGROVOC Term: | SEMILLA DE CACAO |
| AGROVOC Term: | FERMENTACION |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/21047 |
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