Physical and Sensory Characterization of Cocoa (Theobroma Cacaol) from Northin Peru

• Published in: Annals of the Romanian society for cell biology Vol. 25; no. 6; pp. 5807 - 5817
• Main Authors: Lujan, Víctor Rojas, Sánchez, José Sosa, García, Abimel López, Reyes, Víctor Manuel, Navarrete, Carlos Deza, Valiente, Frank Díaz, Saldaña, Yoni Valiente, Rivas, Danny Villegas
• Format: Journal Article
• Language: English
• Published: Arad "Vasile Goldis" Western University Arad, Romania 01.01.2021
• Subjects: Aroma; Cloning; Cocoa; Drying; Fermentation; Grain; Influence; Seeds; Sensory evaluation; Sensory properties; Theobroma cacao; Colombia; Peru
• ISSN: 2067-3019; 2067-8282

Abstract The purpose of this research was to characterize and establish the relationships between physical and sensory attributes of cocoa fruits (Theobroma cacao) identified within Arprocat Tumbes collection (CAT) - Centro Poblado Villa Uña de Gato, Tumbes district - Peru. According to the International Cocoa Organization (ICCO), it is estimated that until 2023 the demand for cocoa will not be in balance with its production, which creates a gap that must be met by producers from the three continents. Peru, based on recognition of its physical and ecological conditions for wide variety cultivation of cocoa types, has stimulated initiatives for production and positioning of fine cocoa aroma (CFdA), as well as encouragement to ventures stimulate the development of a cocoa culture and companies that guarantees social and environmental responsibility in its operations (Morales et al., 2015). Post-care procedure: main quality factors in the processing of chocolate from post-harvest to manufacturing were studied, covering topics such as cocoa cultivation and processing, with particular attention to grain composition and genotypic variations, fermentation and drying processes, and chemical and biochemical bases. to propose them for food and food use (Sira, 2015).