TAILIEUCHUNG - Card Project Progress Report: " Cocoa fementation and drying and quality assessment in Vietnam " MS2

Among the 50 surveyed farmers in Ben Tre province, they can be divided into four categories. Type a proprietary fermentation and drying of their cocoa. There are 4 farmers in category 1. Type 2 farmers selling shells both fermentation and its harvest is large enough. There are 14 farmers in category 2. Type 3 part left or to the neighboring countries have fermentaries, breeding farms, in the fruit market to buyers such as ED & F Mann, who has fermentary as well as a point of buying dried beans. There were 27 farmers in group 3. Type 4 is the farmer has been growing. | CARD Project Progress Report 013 05VIE Cocoa fementation and drying and quality assessment in Vietnam MS2 Cocoa Baseline Data 1 CARD Farmer Survey Ben Tre Province Summary August 2006 Refers to CARD Full Survey spreadsheet Of the 50 farmers surveyed in Ben Tre Province they could be divided into four categories. Category 1 exclusively fermented and dried their own cocoa. There were 4 farmers in category 1. Category 2 farmers both sold pods and did their own fermentations when harvests were large enough. There were 14 farmers in category 2. Category 3 sold pods either to neighbours who had fermentaries at breeding farms at the fruit markets or to buyers such . F Mann who have a fermentary as well as being a dry bean buying point. There were twenty seven farmers in category 3. Category 4 were farmers who were growing cocoa but not selling their produce yet. These farmers presumably are using pods for seedling production. There were four farmers in this category. All farmers to some degree use a proportion of their harvests to produce new seedlings. 1. Selling pods The prices received for pods varied from VND1500 to VND7000 per kilo. Some of the higher prices were received 3000-5000VND kg were obtained by selling as fruit at local markets or breeding farms although these prices usually apply to the largest and optimally ripe pods. The largest prices VND7000 were received from Vung Tau farmers. The most commonly encountered prices were in the vicinity of VND15000-18000 per kilo with an overall average price of VND2363 per kilo for those farmers surveyed. Most of the farmers surveyed who were selling pods did not store for long periods. This usually results in a conversion factor of 33 of wet bean weight to pod weight. Fermentation and drying is usually achieved at a conversion rate of 45 wet to dry bean ratio. Therefore 1 kg of pods would convert to of fermented dried beans. This means farmers who just sold pods received an average price of VND15912 per .

• Báo cáo khoa học
• cocoa
• cocoa quality
• fermentation
• drying methods
• drying techniques cocoa
• cocoa fermentation techniques
• Coconut oil of mixtures of cocoa powder
• Milk powder on the viscosity
• Hardness of mixtures of cocoa powder and cocoa butter
• Cocoa powder/cocoa butter
• Replacement of cocoa powder
• Cocoa fermentation
• drying method cocoa
• Vietnams agriculture
• cocoa processing
• cocoa learn
• drying technique cocoa
• post harvest technology
• cocoa value
• quality cocoa beans
• processing capacity
• Cocoa fermentation general aspects
• Importance of cocoa fermentation
• Fermentation of fresh cocoa beans
• Fermentation flavour changes
• Cocoa beans in baskets ready to ferment
• Mechanized Box Fermentation
• Journal of Biotechnology
• Effects of maturity stages and fermentation
• Cocoa beans on total phenolic contents
• Antioxidant capacities in raw cocoa powder
• Total phenolic contents
• Cocoa pod husks
• Colony count
• Based compost as organic fertilizer
• Cocoa pod husk
• Microbiota assay of cocoa pod husk
• Agricultural sciences
• Temperature/duration couples variation
• Cocoa beans roasting
• Extracted cocoa butter
• Physicochemical properties
• Sensorial properties
• Isolation and selection of microorganisms in cocoa fermentation
• Microorganisms in cocoa fermentation
• Microbial quantities continuously
• The highest quantity
• Microflora of fermenting cocoa
• Programming Cocoa with Ruby
• great stuff Cocoa
• Jeremy McAnally DevelopeCocoa developers
• Ruby programmers
• Learn Cocoa Touch
• for iOS
• Objective C
• iOS development
• O’Reilly Media
• Cookbook
• O’Reilly books
• Apple’s Cocoa
• Cocoa Programming
• Granulation of cocoa powder incorporated
• Cocoa powder incorporated
• Green tea extract
• Fluid bed drier
• Polyphenol content
• Antibacterial activity of bacteria isolated
• Fermenting cocoa water against
• Pathogenic bacteria
• Selected enteropathogenic bacteria
• Carbon stock
• Oil palm
• Cocoa and biomass
• Irrigated conditions
• Carbon sequestration potential
• Oil palm cocoa cropping system grown
• Seedling selection
• Seedling selection criteria
• Seedling selection criteria in cocoa
• Cocoa (Theobroma cacao L )
• Yielding categories
• Văn Hoá
• Nghệ Thuật
• Ẩm thực
• khéo tay hay làm
• cách nấu ăn
• Chocolate and cocoa recipes
• công nghệ thông tin
• kỹ thuật lập trình
• hệ điều hành
• đồ họa thiết kế
• OReilly
• Mac
• OS
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• The Missing Manual
• The Cocoa Difference
• Two Kinds of Programs Cocoa and Carbon
• economic policy
• agricultural projects
• agro forestry techniques
• livestock farming
• agribusiness
• Viet Nam
• Creating iPhone Apps
• Cocoa Touch
• Mini Missing Manual
• Interface Builder
• iPhone App
• Farmer Cooperatives
• Standard of Living
• Cocoa Producing Villages
• Conceptual framework
• Description of the study area
• Quantitative analysis