Commercial production of low acid beans [of Theobroma cacao].
1986
Shepherd R. | Chong C.F. | Taylor J.G. | Menneer J.D.
The technique of pulp reduction, reported in the 1978 International Conference on Cocoa and Coconuts, remains one of the most promising methods for reducing the acid level of Malaysian beans. Investigations had since been undertaken to define the pressing technique and fermentation regime. It was established that in order to produce acceptable low-acid beans, fresh beans should be pressed intermittently for about 10 min and the pressure be held for 6 hrs. or more. The beans are then fermented at 35-40 cm bean depth. This paper provided details of the pressing technique, fermentation and drying practices currently adopted in five Harrisons Malaysian Plantations Berhad cocoa factories for commercial production of low-acid beans, and described the characteristics of the cured beans, and reports on the responses of processors/manufacturers to the improved product.
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