CREEM2023

CREEM 2023 - XXIX Congresso Nacional de Estudantes de Engenharia Mecânica

INOVAÇÕES INCREMENTAIS NAS ETAPAS INICIAIS DA PRODUÇÃO DO CACAU FINO: UMA REVISÃO DE LITERATURA

Submission Author: ANA LUCIA BESSA DA SILVEIRA , PA
Co-Authors: ANA LUCIA BESSA DA SILVEIRA, Jefferson Sousa Almeida, André Mesquita, Alexandre Mesquita
Presenter: ANA LUCIA BESSA DA SILVEIRA

doi://10.26678/ABCM.CREEM2023.CRE2023-0118

 

Abstract

Cocoa has great economic and social importance in the world. The traditional production of cocoa beans, in general, still comes from family farming and needs a greater technological contribution to increasing production. In this sense, this paper aims to present a literature review of the innovations carried out in producing fine cocoa, focusing on the initial processing stages, i.e., bean cracking and fermentation. In the final part of the literature review, a case study of the improvement of these initial stages is highlighted in a farm located in the city of Novo Repartimento, in the state of Pará.

Keywords

Cocoa, processing, innovation, Husk Breaking, fermentation

 

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