The «death of the seed». its importance in post- of cocoa seeds

Abstract

The author shows a practical method to determine the moment of death of the seed in the course of cocoa gum fermentation and how to proceed to get an efficient fermentation on a short term, assuring the achievement of all the reactions generating the chocolate flavour to be developed during seeds roasting, obtaining larger rotation of material used in post-harvesting technology, reduction in the number of workers and savings in dry product.