FRONTIERS S&T Cacao Quality PENN

Frontiers in Science and Technology for Cacao Quality, Productivity and Sustainability

Attendees and presenters are coming from all over the world- 27 countries and counting!

Climate change, pests and diseases, unimproved planting material and growing consumer markets especially in Asia, present major challenges to sustainable cacao production. World plant biologists are developing and applying new integrative approaches to address these challenges. This symposium, “Frontiers in Science and Technology for Cacao Quality, Productivity, and Sustainability”, will bring together scientists working at various levels to develop solutions for cacao agricultural systems of the future.

The symposium will take place from May 31^st to June 2^nd at the Penn State University campus, the home of the Penn State Endowed Program in the Molecular Biology of Cacao and will concur with celebration of the 30^th anniversary of the formation of the endowment. 

Two days of scientific presentations and discussion by the international cacao scientific community will focus on topics of genetic improvement, agricultural practices and post-harvest methods that together lead to enhanced production and quality of cocoa and contribute to the overall goal of a sustainable cocoa supply chain future. The symposium will also include poster sessions, tours of Penn State research facilities and a post-conference tour of Amish country including visits to local, artisanal farms.

The commemoration of the 30^th anniversary and the history and impact the Penn State Endowed Program in the Molecular Biology of Cacao will include a special session during the first day of the symposium and a Conference Gala at the Penn State Arboretum.

Who should attend? This conference welcomes all members of the cacao scientific research community and other scientists interested in learning and getting involved in cacao research. We also welcome any other participants interested in the science behind building a sustainable cocoa future! Stakeholders from Industry, NGO and governmental organizations with an eye towards the role of cacao in sustainable development are encouraged to attend. Multiple opportunities will be provided for  networking across this diverse set of attendees.

 

SOURCE

Nota Técnica: Remoción y tiempo de fermentación.

Efecto de la frecuencia de remoción y tiempo de fermentación en cajón cuadrado sobre la temperatura y el índice de fermentación del cacao (Theobroma cacao L.).

Effect of the removal frequency and fermentation time in square drawer on the temperature and the fermentation rate of cacao (Theobroma cacao L.).

Marcelo GUTIÉRREZ SEIJAS

Asociación de Pequeños Productores de Cacao de Piura (APPROCAP), Gobierno Regional de Piura. Calle José

Carlos Mariátegui S/N San Juan de Bigote, Morropón, Piura, Perú. E-mail: marcelogutierrezseijas@gmail.com

Recibido: 10/03/2012 Fin de arbitraje: 05/06/2012 Revisión recibida: 20/12/2012 Aceptado: 26/12/2012

RESUMEN

La mayor parte de la producción de cacao en Piura se destina principalmente al mercado regional y nacional, porque no cumple con los estándares de exportación mínimos. Cabe mencionar que el posesionar un producto en mercados de especialidad implica garantizar la calidad, siendo importante un buen manejo del cultivo que incluya una adecuada práctica post-cosecha (fermentación y secado). Por ello el presente trabajo tuvo como objetivo evaluar el efecto de algunos factores que influyen sobre la fermentación del cacao como: la frecuencia de remoción (FR), y el tiempo de fermentación (TF). La metodología consistió en un diseño estadístico de parcelas divididas, se estudiaron tres diferentes FR a tres TF con cuatro repeticiones, evaluándose parámetros físicos químicos como: pH, temperatura e índice de fermentación. Para la fermentación del grano de cacao se emplearon cajones cuadrados, puesto que estos son más eficientes que los cajones rectangulares. La FR a 24 horas, con un descanso de 48 y luego remociones cada 24 horas reflejó un mayor índice de fermentación promedio de 80,75% a un tiempo de 120 horas. El TF óptimo fue de 72 y 96 horas, donde se alcanzaron las temperaturas promedios más altas en los diferentes tratamientos oscilando entre 46,19 y 46, 34°C. Estos resultados permiten recomendar que para el cacao piurano de la zona baja (100-200 msnm) de la subcuenca Rio Bigote, Departamento de Piura, Perú, se debe fermentar en cajones cuadrados, con una remoción de la masa a 24 horas y una segunda remoción a las 48 horas y un TF no superior a las 72 horas.

ABSTRACT

Most of the production of cocoa in Piura is destined mainly to the regional and national market, because it does not fulfill the minimum standards of export. It must be said that positioning a product in specialty markets implies to guarantee the quality, being important a good culture of handling that includes a suitable post-harvests practices (fermentation and drying). For that reason the present work had as objective to evaluate the effect of some factors that influence the fermentation of the cacao like: the frequency of removal (FR), and the time of fermentation (TF). The methodology consisted of a statistical design of split plot, studied three different FR from three TF, with four replications, evaluating physical-chemical parameters: pH, Temperature and index of fermentation. For the fermentation of the cacao grain square drawers were used, because they are more efficient than rectangular. The frequency of removal to 24 hours, with a rest of 48 and soon removals every 24 hours reflected a greater index of fermentation average of 80.75% at the same time of 120 hours. The time of optimal fermentation was of 72 and 96 hours, where averages in the different treatments were reached the higher temperatures oscillating between 46.19 and 46, 34°C. These results allow recommending that for the piurano cacao of the low zone (100-200 masl) of the sub basin of Bigote river, Departamento de Piura, Perú, it must to ferment in square drawers, with a removal of the mass for 24 hours and a second removal to the 48 hours, with a TF inferior to 96 hours.

Nota técnica completa, AQUÍ.