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Processing of raw cocoa. I.—Small‐scale fermentation
Author(s) -
Rohan T. A.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090208
Subject(s) - fermentation , raw material , peasant , food science , scale (ratio) , mathematics , chemistry , geography , organic chemistry , cartography , archaeology
Fermentation of small quantities of West African Amelonado cocoa has been studied. The recommended fermentation technique has been varied within wide limits to determine how critical are the instructions given to the peasant farmer. Chemical and physical analyses have been made.