ÍNDICES DE CALIDAD EN LA COMERCIALIZACIÓN DEL CACAO (Theobroma cacao L.) EN ECUADOR.

Abstract

In the post-harvest processing of cocoa, the parameters involved in the specific processes of fermentation, drying, cleaning, storage and transport have a great influence on the development of the properties that define a quality chocolate. The smell, flavor, brightness, fluidity and texture in the mouth are quality attributes that characterize the sensory profile of chocolate and depend on the processes before and after the grain is harvested and its production. The choice of variety and the fermentation process are the main factors that affect the taste, aroma and color of the cocoa beans. The action of fermentation, drying and roasting of the almonds contributes to its organoleptic properties and facilitates the transformation, reduction or synthesis of molecules that determine the quality or physical defects of the different types of cocoa. This research work describes the role of the most important characteristics or attributes that determine the quality of Ecuadorian cocoa.