Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon

Article

Abstract: Ecuador is one of the main cocoa exporters in Latin America and the top producer of high-quality fin

Palabras claves:

Cocoa postharvest, Fermentation quality, Fermented cocoa, Semi-automatic method, Theobroma cacao L

Autores:

Burbano-Cachiguango R.A., Caicedo-Vargas C.E., Calero-Cárdenas A.S., Erika Magaly Llumiquinga-Marcillo, Melany Ruiz-Urigüen, Naranjo R.A., Ramírez-Romero C.A.

Fuentes:

scopus