Efecto del secado al sol sobre la calidad del grano fermentado de cacao

the objective of this research was to study the effect of certain variables inherent to the natural sun drying process of cocoa, theobroma cacao l., on quality physical indexes and on chemical characteristics of fermented seeds from cumboto locality, aragua state. lotsof plants, consisting of mixed criollo and forastero cocoa types, fermented for 4 days in a trinitarian type fermentor, were dried on a cemented surface of smooth, rugged and intermediate (traditional) textures, with turning over of seeds every 1 and 0.5 hour for 4 days and without turning over. color, shell, seeds with deficient fermentation, split seeds and multiple seeds percentages, as well as total titratable acidity, volatile acidity, ph and tannins were determined for dry cocoa samples. humidity was also analyzed after 0, 3 and 4 days of drying. results showed that color did not vary when drying conditions were modified. on the other hand, an increase of split seed percentages and a decrease of shell and multiple seed percentages were detected when roughness of surface and turning over increased. it was also observed that chemical characteristics were no affected when drying conditions were modified.