date:Jul 31, 2012
res in cocoa bean fermentation processing to achieve a reliably improved fermentation of cocoa pulp-bean mass that can consistently produce high-quality fermented dry cocoa beans and flavourful chocolates produced thereof.
Source:Food Microbiology
Volume 30, Issue 2, Pages 379392, doi:10.1016/j.fm.2011.12.021
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof
Authors: T. Lefeber, Z. Papalexandratou, W.