COMPARATIVE CHEMISTRY AND MICROBIOLOGY OF COCOA FERMENTATION IN INDIA*

  • West J
  • Balasimha D
  • Bhat N
 et al. 
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Abstract

Indian cocoa beans are usually acidic due to defective harvesting, fermentation and drying. An improved proce1&ing method was developed to overcome the acidity problem. Microbiological and chemical changes occurring during the processing of cocoa beans have been compared and discussed.

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Authors

  • John A West

  • D Balasimha

  • N T Bhat

  • B M Bopaiah

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