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The classification of cocoa is made according to According to data from the National Association of Cocoa Exporters (2015), the country exported around 260 thousand metric tons of cocoa beans and derivatives, 10% higher than in 2014, generating an item of $ 812 millions. Currently, the cultivation of cocoa is one of the most important items for Ecuador, occupying the third place in non-oil exports (Rivera et al., 2012). Keywords Cocoa, fermentation, varieties, Amazon, Ecuador.Įcuadorian cocoa is a product that is strategically positioned on an international scale because it is fine and scented (Schwan & Wheals, 2004).
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The pH of the cotyledon suggests a good fermentation in the Rohan boxes while with the sacks, the fermentation was incomplete. The percentage of fermented beans with the use of the Rohan box reached the rank of the ASSS category while the fermentation in sacks that of the ASN category. The results that showed significant differences with respect to the influence of the type of fermentation were the percentage of fermented beans (Rohan boxes: 79.6%, in bags: 60.4%), pH of testa (Rohan boxes: 7.02, in bags: 6.05) and pH of cotyledon (Rohan boxes: 5.61, in bags: 4.96), while the type of cocoa produced significant differences in the seed index (National: 1.34, CCN51: 1.61) and number of almonds in 100g (National: 65.5, CCN51: 80). The physical characteristics analyzed were percentage of fermented beans, seed index, number of almonds in 100 g, percentage of seed coat, cotyledon pH and seed pH. The purpose of this work was to define the quality of the National and Trinitarian cocoa (CCN51) obtained with the process of fermentation in sacks, a method used at the local level by small producers, and with the use of Rohan boxes as an alternative for the handling of small amounts of cocoa. Remigio Armando Burbano Cachiguango3, Andres Santiago Calero Cardenas3,ģ Laboratorio de Calidad de Alimentos, Instituto Nacional de Investigaciones Agropecuarias.Įstación Experimental Central de la AmazonÃa, km 3 vÃa San Carlos.Ībstract The study was conducted in the provinces of Orellana and SucumbÃos, where cocoa is one of the most important agricultural items and seeks to position itself as a product with differentiation because they are in the area of influence of the Yasuni Biosphere Reserve. Instituto Nacional de Investigaciones Agropecuarias.Įstación Experimental Central de la AmazonÃa, km 3 vÃa San Carlos. Maritza Carolina Sanchez Capa1, Carlos Mestanza Ramon1ġ Escuela Superior Politécnica de Chimborazo, Extensión Norte Amazónica, Sede Orellana, Puerto Francisco de Orellana, Orellana 51002, Ecuador Evaluation of the Cocoa Bean (Theobroma Cacao L.), using Two Fermentators, Orellana and Sucumbios Provinces, Ecuador