Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon

Author:

Burbano-Cachiguango Remigio Armando,Abreu-Naranjo ReinierORCID,Caicedo-Vargas Carlos Estuardo,Ramírez-Romero César Andrés,Calero-Cárdenas Andrés Santiago,Llumiquinga-Marcillo Erika Magaly,Ruiz-Urigüen Melany

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Reference34 articles.

1. ICCO, Quarterly bulletin of cocoa statistics. International Cocoa Organization, Quarterly Bulletin of Cocoa Statistics, vol XLVII, no 3, published 31-08-2021 Cocoa year 2020/21. https://www.icco.org/. Accessed 12 Oct 2021

2. O.V. Salazar, J. Ramos-Martín, P.L. Lomas, Livelihood sustainability assessment of coffee and cocoa producers in the Amazon region of Ecuador using household types. J. Rural Stud. 62, 1–9 (2018)

3. C. De Taeye et al., Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones. J. Sci. Food Agric. 97(12), 4001–4008 (2017)

4. I. Samaniego et al., Effect of the growing area on the methylxanthines and flavan-3-ols content in cocoa beans from Ecuador. J. Food Compos. Anal. 88, 103448 (2020)

5. M.L. Zambrano Aveiga, Sobre el origen de las certificaciones, el desarrollo sostenible y los productores de pequeña escala en cacao en la Amazonía ecuatoriana, in Facultad Latinoamericana de Ciencias Sociales (FLACSO Sede Ecuador, Quito, 2013)

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