EFECTO DE LA TEMPERATURA Y TIEMPO DE SECADO EN LA EXTRACCIÓN DE GRASA O MANTECA DE SEMILLAS (GRANOS O ALMENDRAS) DE CACAO (Theobroma cacao) DE LA VEREDA TOTARE, MUNICIPIO DE ALVARADO, DEPARTAMENTO DEL TOLIMA

The extraction of fat in cocoa was studied in grains or almond of “Teobroma cacao” native variety for different temperatures (45 ° C and ambient 28 ° C average) and times (12 and 24 h).

The grains or almonds were placed in a fiber for fermentation, since this is the procedure carried out by indigenous communities and farmers and some cocoa in the region, so that

the fermented cocoa markets or in the process of fermentation, the main function of the fermentation of fiber is to remove the pulp that surrounds them, a process was done during six days and then it was proceeded to drying. The experiments were performed with four samples at different temperatures and times. The fat content was determined using a leaching method using solvent-ethyl ether.

According to the results of this study, the cocoa beans were affected by the two variables to analyze time and temperature, concluding that the method in which a higher percentage of fat was obtained which was subjected to a temperature of 45°C and a time of 24h. The study seeks to turn that can be done experimentally in hybrid varieties and special cocoa department of Tolima, by the same method for future research.