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Cacao: Cosecha y Poscosecha

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Cacao: Cosecha y Poscosecha

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Cosecha y poscosecha del cacao: verdadero/falso

Created by

Angel Poaquiza
Angel Poaquiza
Ecuador

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Cacao: Cosecha y Poscosecha
 

Cacao: Cosecha y PoscosechaOnline version

Cosecha y poscosecha del cacao: verdadero/falso

by Angel Poaquiza
1

Durante la poscosecha, las habas se secan al sol para reducir la humedad a alrededor del 7%.

2

En la poscosecha, después del secado, las habas pueden clasificarse por tamaño y calidad.

3

El proceso de secado nunca se realiza al sol, solo en secadores eléctricos.

4

Las habas de cacao se tuestan antes de fermentar.

5

Tras la cosecha, las vainas se abren para extraer las habas y la pulpa.

6

La pulpa del cacao se aprovecha para la producción principal de chocolate.

7

La fermentación dura exactamente 10 días.

8

Las habas de cacao deben fermentar durante aproximadamente 5 a 7 días para desarrollar sabores.

9

El cacao se cultiva en climas tropicales cálidos y húmedos, típicamente entre 21 y 32 °C.

10

La cosecha de cacao ocurre dos o más veces al año en todas las fincas.

 
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