Physical and flavor qualities of cocoa beans affected by different box fermenter capacity, fermentation length, and microbial cultures
Indonesia is one of the world’s cocoa producers, yet the quality of its cocoa production remains relatively low. To enhance this quality, cocoa bean fermentation is crucial. A study was conducted to assess the impact of different fermentation conditions on cocoa bean quality. Two fermentation boxes...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/62/bioconf_iconbeat2024_03005.pdf |
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