Evaluación de la calidad física y sensorial de grano de Theobroma cacao L. en respuesta a procesos de beneficio en municipios del norte del Huila, Colombia

Leidy Machado Cuellar; Eliana Lizeth Medina Rios; Kathryn Yadira Guzman Pacheco; Claudia Mercedes Ordoñez Espinosa

doi:10.22490/21456453.6710

Vol. 15 No. 1 (2024)

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2023-12-19

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Evaluation of the physical and sensory quality of Theobroma cacao L. grain in response to benefit processes in municipalities of Northern Huila, Colombia

DOI: https://doi.org/10.22490/21456453.6710

Section

Área Agrícola

Leidy Machado Cuellar Servicio Nacional de Aprendizaje -Sena

Eliana Lizeth Medina Rios Servicio Nacional de Aprendizaje SENA - Regional Huila, Centro de Formación Agroindustrial - SENNOVA

Kathryn Yadira Guzman Pacheco Servicio Nacional de Aprendizaje SENA - Regional Huila, Centro de Formación Agroindustrial - SENNOVA

Claudia Mercedes Ordoñez Espinosa Servicio Nacional de Aprendizaje SENA - Regional Huila, Centro de Formación Agroindustrial - SENNOVA

Contextualization: The fermentation and drying process of cocoa beans in cocoa farms is the basis for obtaining a quality product. However, its management varies among producers and farms in the same region, making it difficult to improve the processing and limiting the marketing and supply conditions of the product.

Knowledge gap: Limited implementation of cocoa bean processing practices that ensure the physical and sensory quality.

Purpose: The objective was to evaluate the physical and sensory quality of cocoa beans in response to processing in farms of Algeciras, Campoalegre, and Rivera municipalities located in the northern part of the Huila department.

Methodology: The study was conducted in 18 cocoa farms of Rivera, Campoalegre, and Algeciras municipalities of northern Huila. In each farm, 2kg of dry cocoa beans were collected and sent to the laboratory to be analyzed through a physical analysis test, where completely fermented, partially fermented, and non-fermented beans were identified. The sensory analysis was carried out through the tasting panel; the descriptors were evaluated, such as aroma, acidity, astringency, bitterness, and fruit, floral, nutty, panela, and herbal flavors. Finally, statistical analyses of cluster and principal analyses were carried out.

Results and conclusions: In the cluster analysis, three groups were generated according to the variables evaluated with a correlation of 81.10%, showing similarity and closeness among them. Group 1, composed of farms in Algeciras municipality, is characterized by samples with better classification conditions, higher percentages of well-fermented grains, and moisture content. Groups 2 and 3, composed of farms in the Rivera and Campoalegre municipalities, showed samples with low percentages of well-fermented grains and high moisture content. For its part, the evaluation of attributes and characteristics related to sensory analysis showed a higher level of grouping in the farms in the Rivera municipality. Samples from the Algeciras and Campoalegre municipalities showed a more significant presence of attributes such as fruity acidity (citrus), fresh fruit, spicy (cinnamon), floral, and wood.

Atributos, Conglomerados, Descriptores, Fermentación, Secado

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Evaluation of the physical and sensory quality of Theobroma cacao L. grain in response to benefit processes in municipalities of Northern Huila, Colombia

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