PRIMARY PROCESSING OF COCOA
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 2
Abstract
Cocoa is an important cash crop in many tropical countries. Cocoa beans are mainly consumed in chocolates and widely used in beverages, cosmetics and pharmaceuticals. The quality of cocoa beans is highly dependent on processing technologies and storage conditions. Fermentation and drying are the important operations in primary processing inorder to maintain the quality standards of cocoa. An investigation was undertaken to study the primary processing of cocoa beans;
Authors and Affiliations
PRASANNA GUDA, SHRUTHI GADHE
Keywords
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