Contribución al mejoramiento de Prácticas de Postcosecha de Cacao (Theobroma cacao L.) en la subregión montemariana de Colombia

Udualdo Herrera-García; Fabio Galvis Vásquez; Eric Atencia Molina; Adriana Herrera Barros; Martha Cuenca Quicazán

doi:10.14482/inde.44.01.417.956

Authors

Udualdo Herrera-García Universidad de Cartagena https://orcid.org/0000-0002-9394-112X
Fabio Galvis Vásquez Universidad de Cartagena https://orcid.org/0000-0002-7093-7232
Eric Atencia Molina Universidad de Cartagena https://orcid.org/0009-0008-3608-4716
Adriana Herrera Barros Universidad de Cartagena https://orcid.org/0000-0002-4355-3401
Martha Cuenca Quicazán Universidad de Cartagena https://orcid.org/0000-0003-4243-7625

DOI:

https://doi.org/10.14482/inde.44.01.417.956

Keywords:

cocoa, post-harvest, fermentation, drying, chain

Abstract

The post-harvest activities of cocoa beans (Theobroma cacao L.) influence their quality. Knowledge of the activities employed by cocoa farmers for both fermentation and drying of the beans is important. This study characterized the cocoa post-harvest practices of cocoa farmers in San Jacinto, Montes de María (Bolívar, Colombia), using surveys following non-probability sampling. It was found that cocoa farmers carry out fermentation in wooden crates for 3 to 10 days, which is a traditional practice. The drying conditions, which is carried out outdoors, in raisins or elba houses, lasts between 6 and 7 days when conditions are favorable. It is concluded that through engineering for the benefit of cocoa producers it is possible to improve the conditions for the execution of post-harvest practices, which provides opportunities for strengthening in terms of equipment and control of process variables.

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