Evaluación del proceso de fermentación en las variedades de cacao nacional y súper árbol (Theobroma cacao L) en las condiciones climáticas del cantón Joya de los Sachas, provincia de Orellana.

Abstract

The present research was performed with aim of evaluating different fermentation processes in cocoa (Theobroma cacao L) National and Super-tree on the physical and chemical characteristics in the climatic conditions from Joya Los Sachas canton, Orellana province. Therefore, the survey was performed under a completely randomized additive design arranged in factorial arrangement A*B*C+2. The factors type of fermenter, fermentation method, and cocoa genotype were evaluated at two levels. Then, the experiment was carried out with three replicates for each treatment at a single harvest season. There were two controls (T9 and T10), which were subjected to a fermentation process following the methodology used by the farmers. The results reported that the most influential factors on variables evaluated were the genetic material and fermentation method, while the type of fermenter did not have a major incidence. It is concluded that treatment with the highest quality characteristics was T5 (Super Tree + Fermentation in a jute sack + pre-drying), in addition to getting the highest preference in sensory analysis, which highlights that consumer prefer less acidic and less bitter than chocolate liquors. It is recommended that fermentation test be repeated in other types of fermenters (plastic and metal) with samples of various cocoa genotypes and different altitudinal levels.