Current practices of primary processing and the quality of cocoa [Theobroma cacao] beans in Sabah.
1986
Li K. | Lee M.T.
This paper presented the results of a survey conducted on the current practices of primary processing and the quality of cocoa beans collected from 174 fermentaries in the seven major cocoa growing districts of Sabah. The majority of the fermentaries were well constructed and managed. Variations observed in the different stages of processing were identified. The quality of the cocoa beans were found to be satisfactory in bean size and high in butter content. They were well fermented and contained very few defective beans. However, some samples were high in moisture content. The major drawbacks were high shell content, large variation in size and high bean acidity. The results indicated that partial sun drying or maturation when practised alone or in combination with some other procedures were effective in providing a satisfactory cotyledon pH.
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