#post-harvest-processing
#post-harvest-processing

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Brazil Study Promotes Closed Fermentation to Boost Quality of Unripe Coffees

Controlled self-induced anaerobic fermentation (SIAF) converts under-ripe Arara arabica cherries into specialty-quality coffee by improving sensory profiles and increasing market value.

fromNature

1 month ago

Sweet like chocolate: researching in the shade of a cacao tree

The seven-year-old cacao tree ( Theobroma cacao) that I'm inspecting in this photo is part of the Model Cocoa Orchard established by the University of the West Indies' Cocoa Research Centre (CRC), where I work as a food-technology reearcher. My colleagues and I use this 1,500-tree orchard in Valsayn, a town in the north of the island of Trinidad, to better understand cocoa production.

Food & drink

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#post-harvest-processing#post-harvest-processing

Brazil Study Promotes Closed Fermentation to Boost Quality of Unripe Coffees

Sweet like chocolate: researching in the shade of a cacao tree

#post-harvest-processing
#post-harvest-processing