Varietyeffect,pre-drying and method of fermentation in the percentage and time of fermentation of cocoa in La Convencion-Cusco

Abstract

Cocoa is the second economically  important  crop  for  the  province  of  La  Convencion after coffee, where two types of cocoa are produced, one that is native called “Chuncho”and of high organoleptic quality and the other commonly called “hybrids”with its largest representative CCN-51, its commercialization depends on the quality of the grain and in this regard there are still several aspects to be defined. With order to determine the effect of  the  cultivar,  pre-drying  and  fermentation  method  on  the  physical  and  organoleptic quality,  an  experimental  work  was  carried out  in  the  town  of  Echarati,  the  results  of which  determine  that  the  pre-drying  decreases  by  up  to  two,  the  fermentation  days  to level In general and for the Chuncho cultivar it is three while for the CCN-51 cultivar it is  four  days  having  pre-drying  and  two  more  days,  without  pre-drying,  considering  that the  optimal  fermentation  is  50  to  70%. The  fermentation  percentage  and  organoleptic quality  are  not  affected  by  the  box,  bag  and  pile  fermentation  methods.  The cultivar CCN-51, presented some basic defectsin the organoleptic quality, showing liquors with greater  astringency  and  the  fermentation  with  pre-drying  presented  greater  intensity  in the basic salty flavor.