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Cosecha y post cosecha del cacao

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Cosecha y post cosecha del cacao

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Guía del cacao

Created by

Lizbeth Tiban
Lizbeth Tiban
Ecuador

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Cosecha y post cosecha del cacao
 

Cosecha y post cosecha del cacaoOnline version

Guía del cacao

by Lizbeth Tiban
1

¿Cuál es el color típico de una mazorca madura de cacao?

2

¿Cuándo se considera que el cacao está listo para cosechar?

3

¿Cuál es la herramienta común para cosechar mazorcas de cacao?

4

¿Qué se debe evitar durante la cosecha del cacao?

5

¿Qué se hace primero en la poscosecha del cacao?

6

¿Cuál es el objetivo principal de la fermentación del cacao?

7

¿Qué tipo de recipiente se usa comúnmente para fermentar el cacao?

8

¿Qué proceso sigue a la fermentación?

9

¿Cuál es el método más tradicional de secado del cacao?

10

¿Qué ocurre si las semillas no se fermentan adecuadamente?

11

¿Qué se debe evitar durante el almacenamiento del cacao?

12

¿Qué indica un grano de cacao plano y liviano?

13

¿Qué pasa si el secado es muy rápido?

14

¿Cuál de los siguientes factores afecta la calidad del cacao en la poscosecha?

15

¿Qué indica el término "volteo" durante la fermentación?

 
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