A preliminary evaluation of three fermentation regimes on the quality of Trinidad and Tobago cocoa - assessed via the cut test
1996
Shripat, C. | Sukha, D. | Spence, J. | Comissiong, E.
The quality of cocoa beans received from small farmers in Trinidad and Tobago over the past decade have deteriorated. Such farmers produce less uniformity fermented cocoa which shows varying degrees of fermentation. This is a result of inadequate fermentation and drying facilities. This study addresses these concerns and ensure that the premium market status is not threatened.
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