Cacau: a planta, o fruto e as sementes; Colheita; Quebra; fermentação (métodos)

14 Outubro 2022, 11:00 • Maria Helena Guimarães de Almeida

2 - A planta, o fruto e as sementes

3 - Colheita e quebra : como e quando fazer, efeito dos frutos imaturos e sobremaduros no rendimento e qualidade do cacau

4 - Fermentação 

4.1 métodos mais utilizados

MATERIAL PEDAGÓGICO:

E1 - planta frutos sementes prod cacau comercial.pdf - https://drive.google.com/file/d/1iXNZTgaTml03Og7p2ROts29j8cM3y7Gv/view?usp=sharing

Almeida e Leitão (1995).pdf - https://drive.google.com/file/d/1gAQ_C0b_fTZENOdw6x3NxcaizRddDa_0/view?usp=sharing 

M. P. COMPLEMENTAR: 

FAO (1989) - Utilization of tropical foods: sugars, spices and stimulants. Compendium on technological and nutritional aspects of processing and utilization of tropical foods, both animal and plant, for purposes of training and field reference. FAO Food and Nutrition Paper, 47 (6), Rome, Food and Agriculture Organization. Cota (BISA): FAO-5-93 

Beckett Industrial Chocolate Manufacture and Use.pdf - https://drive.google.com/file/d/1AYBUVOW7d_7F9-0Exxofz4l3xnJIbuxt/view?usp=sharing 

DeZaanCocoaManual 2010.pdf - https://drive.google.com/file/d/1Zs9v5cTVkB__IpHzNr-hO_bg-tksjE6e/view?usp=sharing