Quality of cocoa beans depends on m

Quality of cocoa beans depends on many factors and stages. One of these is the fermentation stage. Using conventional instruments (wooden boxes, barrels, baskets, bamboo basket ...) for fermentation is often make the unstable and uneven product quality because of climate depending. So, design, manufacture cocoa fermenting machine for improving cocoa bean quality is the target of this study. WASI, Vinanhatrang and Thienphat Company have designed, manufactured and evaluted the machine in 2010.
One machine has been designed and manufactured with 200kg fresh cocoa beans/batch. It was evaluated in 2011 season with: volume of batch, time of fermentation, temperature during fermentation, water, quality bean and the results show that:
- Volume of each batch is 200kg, best time of fermentation is 5 days to 6 days, temperture is from 400C to 500C that is very profit of cocoa fermentation, it is spent 168lit waters/batch.
- The bean quality is 60-80% full fermented beans, 20-40 % part purlp beans, 0% slaty bean, 0,2% brocken beans. That is very quality cocoa beans.
As the result, cocoa fermentation by cocoa fermented machine (yield 200kg fresh beans/batch) with hot water is quite good, easy operation, revenues and expenditures.

Kết quả (Anh) 1:

Quality of the cocoa beans depends on many factors and stages. One of these is the fermentation stage. Using conventional instruments (wooden boxes, barrels, baskets, bamboo basket ...) for fermentation is often make the unstable and uneven product quality because of climate depending. So, design, manufacture cocoa fermenting for improving cocoa bean quality is the target of this study. WASI, Vinanhatrang and Thienphat Company have designed, manufactured and evaluted the machine in 2010.One machine has been designed and manufactured with 200 kg fresh cocoa beans/batch. It was evaluated in 2011 season with: volume of batch, the time of fermentation, the temperature during fermentation, water, quality bean and the results show that:-Volume of each batch is of 200 kg, the best time of fermentation is 5 days to 6 days, temperture is from 400 to 500C that is very profit of cocoa fermentation, it is spent 168lit waters/batch.-The bean quality is 60-80% full fermented beans, 20-40% part purlp beans, the 0% 0.2% bean, brocken slaty beans. That is very quality cocoa beans.As the result, cocoa fermentation by fermented cocoa machine (yield of 200 kg fresh beans/batch) with hot water is quite good, easy operation, revenues and expenditures.

Kết quả (Anh) 2:

Quality of cocoa beans depends on many Factors and stages. One of These is the fermentation stage. Using conventional instruments (wooden boxes, barrels, baskets, bamboo basket ...) for fermentation is often Do make the unstable and uneven product quality phụ thuộc vì climate. In comparison, design, manufacture fermenting cocoa bean cocoa machine for Improving quality is the target of this study. WASI, Vinanhatrang and Thienphat Company have Designed, manufactured and evaluted the machine in 2010.
One machine Designed and manufactured bị fresh cocoa beans with 200kg / batch. It was Evaluated in 2011 season with: the volume of the batch, time of fermentation, fermentation temperature khi, water, quality bean and the results show có:
- Volume of each batch is 200kg, best time of fermentation is 5 days to 6 days, temperture 400C to 500C is from nằm very profit of cocoa fermentation, it is spent 168lit waters / batch.
- The bean quality fermented beans is 60-80% full, 20-40% part purlp beans, 0% slaty beans, 0.2 % brocken beans. That is very quality cocoa beans.
As the result, cocoa fermented cocoa fermentation by machine (fresh beans yield 200kg / batch) is quite good with hot water, easy operation, revenues and Expenditures.