Study physical, chemical and organic cocoa beans (theobroma cacao l) fermented and dried stored, providers from states Miranda and Merida

Abstract

In Venezuela, the cultivation of cocoa has been an activity with a long tradition. The production of this agricultural item has been very important both for national investment and for the sources of work that originate in the areas where it is exploited. Bad practices in the handling of cocoa beans before and after harvesting bring with them various problems that affect their quality to a
greater or lesser extent. The objective of this study was to physically, chemically and mycologically evaluate samples of fermented, dried and stored cacao beans from different producers in the state of Miranda, such as: Tapipa (INIA), El Guapo, Curiepe, Cúpira and El Vigía, state of Mérida. Cutting tests and physical and chemical analyses were performed, following the indications of the Venezuelan COVENIN standards and the AOAC methods. It was evaluated the incidence of molds and the degree of infestation by sample. For the identifi cation of molds, it was used the key proposed by Samson et al. The cutting test revealed that most of the samples were classifi ed as ordinary cocoa with significant differences (p ≤0,05) in moisture, protein, fat, raw fi ber and other carbohydrates.