A scientific study recently published in the Canadian Journal of Agriculture and Crops demonstrates how the assisted fermentation technique optimizes the physical structure of the ivory bean and preserves its characteristic color (light break), a highly valued attribute in the global market for fine aroma chocolate.
The discovery is the result of a strategic alliance between the Diploma in Chocolate Science and Technology of the Faculty of Sciences of the Central University of Venezuela (UCV), the Venezuelan agro-productive company Varietales Sur del Lago CA and the international firm Cacao Shares (Japan).
Titled "Structural and color changes in the Criollo Cocoa beans during assisted fermentation", the work was led by researcher Elevina Pérez and included the participation of researchers Daniel Ceballos, Fritz Wagner, Angélica Pavani and María Laguado (University of Táchira – UNET), who was in charge of the rigorous post-harvest process in the Clonal Garden of Varietals South of the Lake (Táchira), using genetic material from the Hacienda La Porcelana.
Read this full note at Puro Chocolate
