Evaluación de la calidad de los granos de cacao (theobroma cacao L.) clonal procedente de frutos amarillos y anaranjados rojizos por tecnología convencional

• Autor: Torre Garcia, Ana Cecilia
• Formato: tesis de grado
• Fecha de Publicación: 2014
• Institución: Universidad Nacional de San Martin - Tarapoto
• Repositorio: UNSM-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unsm.edu.pe:11458/550
• Enlace del recurso: http://hdl.handle.net/11458/550
• Nivel de acceso: acceso abierto
• Materia: Cacao; The obroma cacao L; Frutos; https://purl.org/pe-repo/ocde/ford#2.11.02

Last few years (2003 - 2011) cultivated areas of cocoa have increased in region San Martín in Perú. The main places in cocoa production are Tocache, Juanjui, Saposoa and Tarapoto; still having chance for wide agricultura! Borders for increasing the offer (MINAG, 2012). lncreasing intemational prices promotes growing of cocoa surface. So it is important to produce and offer quantity and quality. Cacao quality depends on specific market requirements and the purpose of the production (Graziani, 2003). Being the cocoa the raw material of the chocolate, quality understands physical characteristics of size and grain presentation, and organoleptic characteristics of the sample of cocoa beans (Gros, et al, 1994). This last characteristic is affected directly by the process of fermentation and dried. In this study we evaluated one of the physical characteristics of the fruit: the color of the cob cover (yellow, and orange-reddish of clona! ,cocea cob covers) and its relation with quality of final grains. lt allows a more practica! selection of cocea cobs and grains. So it was studied the physicochemical differences found in the processes of fermentation and dried; physical characteristic of dried and fermented grains; and sensorial quality of the almond. The color of the fruit has influence as for the quality of the fermented and dry grains. So we have for yellow fruit grains, minar physical quality (118,98 gr. for every 100 almonds} and basic organoleptic quality (soft flavor}; and for orange reddish fruit grains, major physical quality (132 g. for every 100 grains) and organoleptic quality dies (majar intensity of flavor to nut and panela).