Using enzyme (from Novozyme)
For improving cocoa process and bean quality in Vietnam
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Although the cocoa areas is small in Vietnam now (about 22.000 ha in 2012) but the master plan from Minister of Agricultural and Rural Development of Vietnam is show that until 2020 Vietnam cocoa products will be reached 45,000 tons and cocoa product will be one of the main export products in Vietnam in the future. Many problems of cocoa have to research to reach it. One of them is research on cocoa curing and cocoa post-harvest. There are many stages in cocoa curing but the main stage is fermentation. In fermentation of fresh cocoa beans, there are many enzymes and microorganisms to catalyze ...
Although the cocoa areas is small in Vietnam now (about 22.000 ha in 2012) but the master plan from Minister of Agricultural and Rural Development of Vietnam is show that until 2020 Vietnam cocoa products will be reached 45,000 tons and cocoa product will be one of the main export products in Vietnam in the future. Many problems of cocoa have to research to reach it. One of them is research on cocoa curing and cocoa post-harvest. There are many stages in cocoa curing but the main stage is fermentation. In fermentation of fresh cocoa beans, there are many enzymes and microorganisms to catalyze the bio-reactions in pulp and cotyledon for increasing the reactions speed. Invertase, protease, pectinase are three mains enzyme for catalyzing main bio-chemicals in cocoa pulp and cocoa bean. The result researchs on adding the Invertase, protease, pectinase to cocoa mass during fermentation for improving the cocoa process and cocoa quality in the Western Highland of Vietnam were showed in this book.
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