Resumen

CONTRERAS, Carmen; ORTIZ DE BERTORELLI, Ligia; GRAZIANI DE FARINAS, Lucía  y  PARRA, Pablo. Fermentadores para cacao usados por los productores de la localidad de Cumboto, Venezuela. Agronomía Trop. [online]. 2004, vol.54, n.2, pp.219-232. ISSN 0002-192X.

To evaluate the fermentation devices used by cocoa producers in Cumboto, cocoa pods of the foreign type were collected, threshed and fermented in sacks of yute, and in plastic and saqui saqui wood boxes. The fermentative process lasted for four days and the mass was turned at 24 and 72 hours past the initiation of the process. The temperature was measured daily and swelling index and cut test were measured at 0, 2 and 4 days after the process began, at the same time, moisture, proteins, pH, total acidity, tannins and total sugars in pulp + testa and cotyledon of fermentation grains were also determined. The results revealed that physical properties didn't vary significantly; on the other hand, chemical characteristics differed, to a level of probability of 5%, between fermentation devices, which had an effect in moisture, tannins, total acidity and total sugars of pulp + testa, and in moisture and proteins of cotyledon. The three types of fermentation devices efficiently favored the fermentative process, since the appropriate temperatures and fermentation indexes were reached, however because of the chemical characteristics obtained in the cocoa and for reasons of practical use, as for handling, the wooden box could be considered as the most adequate device.

Palabras clave : Cocoa; fermentation; devices types.