Evaluar el proceso de micro - fermentación mediante la validación de curvas de temperatura para garantizar una calidad integral del grano de cacao de los genotipos ICS 95, CCN 51 y TCS 01, en agrosavia

Lucero Gertrudis  Rodríguez Silva; Lucas Fernando  Quintana; Ariel Rene  Carreño Olejua

doi:10.22490/ECBTI.5614

Vol. 2 No. 2 (2021)

Published

2021-12-15

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Rodríguez Silva, L. G. ., Quintana, L. F. ., & Carreño Olejua, A. R. C. O. (2021). Evaluate the micro - fermentation process through the validation of temperature curves to guarantee an integral quality of the cocoa bean of the genotypes ICS 95, CCN 51 and TCS 01, in agrosavia. Documentos De Trabajo ECBTI, 2(2). https://doi.org/10.22490/ECBTI.5614

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Evaluate the micro - fermentation process through the validation of temperature curves to guarantee an integral quality of the cocoa bean of the genotypes ICS 95, CCN 51 and TCS 01, in agrosavia

DOI: https://doi.org/10.22490/ECBTI.5614

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Artículos

Lucero Gertrudis Rodríguez Silva Investigadora

Lucas Fernando Quintana Docente, investigador asociado

Ariel Rene Carreño Olejua Carreño Olejua Investigador Ph.D Agrosavia

Colombia cocoa farming is considered one of the most important agricultural systems. Cocoa beans are the raw material in the preparation of a number of chocolate products, however these must be previously subjected to a fermentation and drying process in which the chocolate flavor is potentiated and the flavor precursors are formed and aroma that give rise to floral and fruity notes (Motamayor et al., 2008). Hence the importance of fermentation. The objective of the research is to condition a micro - fermentation process through the validation of temperature curves to guarantee an integral quality of the cocoa bean in three genotypes ICS 95, CCN 51 and TCS 01, selected according to their grain size and genetics, research that will be carried out at the La Suiza Research Center, Agrosavia. Hoping as results to obtain the most efficient temperature curves for the fermentation process, which will allow the development of protocols for the fermentation of microlots that will be implemented in the characterization of genetic materials under study and later be implemented on a large scale, achieving added value to one of the products of high importance in the country for its recognition abroad as fine flavor and aroma cocoas (Fedecacao, 2020).

Micro fermentation, cocoa, physical and sensory quality, micro lots

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Evaluate the micro - fermentation process through the validation of temperature curves to guarantee an integral quality of the cocoa bean of the genotypes ICS 95, CCN 51 and TCS 01, in agrosavia

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