Evaluación de tres métodos y cinco períodos de fermentación de las semillas de Theobroma cacao L., Malvaceae, “Cacao”, en finca El Faro, El Palmar, Quetzaltenango.

CASTAÑEDA CABRERA, ADÁN (2024) Evaluación de tres métodos y cinco períodos de fermentación de las semillas de Theobroma cacao L., Malvaceae, “Cacao”, en finca El Faro, El Palmar, Quetzaltenango. Other thesis, USAC.

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Abstract

SUMMARY On the El Faro farm, located in the municipality of El Palmar, Quetzaltenango, Theobroma cacao L. Malvaceae “cocoa” is grown, using the clone CCN – 51, with the objective of processing its seed or almond for sale. The post-harvest handling process on the farm is carried out in a traditional way, with fermentation in wooden boxes and a fermentation period of five days, followed by drying in cement patios in full sun. The objective of this research is to evaluate three fermentation methods, in wooden boxes, in Rohan-type trays (in the form of drawers) and in wooden boxes such as stairs or steps, and five fermentation periods at 5, 6, 7, 8 and 9 days, these two factors were evaluated through a completely randomized two-factor experimental design with a divided plot arrangement, and the response variables were the fermentation index and the yield of seeds or almonds per cob in kilograms, in addition to evaluating the behavior of temperature in the fermentation process and the corresponding economic analysis of profitability and benefit/cost ratio of the evaluated treatments. The results indicate that the fermentation methods in wooden boxes (treatment 1, relative control) and in wooden boxes type ladders or steps (treatment 11), with fermentation periods of five days, presented the best percentage of fermentation, of 79%, and the treatment with the Rohan type tray fermentation method and fermentation period of five days (T6), presented the best yield of 0.5415 kilograms of seed or almond weight per ear. Furthermore, the result was that the fermentation period of five days presented the highest temperature and combined with the fermentation method in wooden boxes (treatment 1, relative control), they are the best recommendation for the post-harvest handling process of cocoa. The treatment with Rohan type trays as a fermentation method and a five-day fermentation period (treatment 6), presented the best profitability with 53% and also presented a benefit/cost ratio of 1.53, followed by the treatment with the box fermentation method, wood and fermentation period of five days, with 44% profitability and benefit/cost ratio of 1.44.

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