Evaluación de tres métodos de fermentación y cuatro lechos de secado en el beneficiado de Theobroma cacao L., Malvaceae, “Cacao”, en finca La Providencia, San Francisco Zapotitlán, Suchitepéquez

Ponce Martínez, Sara María Magdalena (2024) Evaluación de tres métodos de fermentación y cuatro lechos de secado en el beneficiado de Theobroma cacao L., Malvaceae, “Cacao”, en finca La Providencia, San Francisco Zapotitlán, Suchitepéquez. Other thesis, USAC.

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Abstract

SUMMARY On the Providencia farm, located in the municipality of San Francisco Zapotitlán, Suchitepéquez, Theobroma cacao L. Malvaceae “cacao” is grown using clones UF-12, UF-667 and UF-677, with the aim of processing its grain or almond for sale. The postharvest handling process on the farm is carried out in a traditional way, with fermentation in plastic bags and 24 hours of fermentation, and then drying in concrete patios. In the present investigation, three fermentation methods were evaluated (wooden boxes, plastic bags with five days of fermentation and plastic bags with 24 hours of fermentation (control). The response variable was slime fermentation index. Subsequently, four beds of fermentation were evaluated. drying (wooden box, sheet, black nylon and concrete patio (control), with the response variable classification of the grains according to their quality. Finally, these two factors are evaluated through a completely randomized bifactor experimental design, and the variables response were the fermentation index and the yield of ears per kilogram. In addition to the corresponding economic analysis of the treatments. After the statistical analysis, the fermentation method in a wooden box and the drying surface in a wooden box, (T3), presented the best fermentation percentage, both with 81.20%. Adequate value to obtain good quality cocoa. Likewise, the treatment, the fermentation method in a wooden box and the drying surface in a wooden box, (T3), presents the best performance of 610.6 grains/kilograms dry. In relation to the economic analysis, the fermentation method in a wood

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