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Evaluation of undersized cacao bean (theobroma cacao) and its utilization into cocoa liquor and cocoa butter

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In cacao agriculture, recent climate changes and age of cacao plants result in increasing production of undersized cacao beans which are rejected by big manufacturer, became waste in the storage room, or purchased in much lower values by home industry. This causes major loss in studied cacao farm, which is not relevant with the increase demand of cocoa ingredientsrnand chocolate products in the market. In this study, the yield and quality parameters of cocoa liquor and cocoa butter, which were produced from undersized cacao beans, were evaluated.rnResult showed that the quality parameters such as moisture content, peroxide value, free fatty acid, and iodine value complies with Indonesian National Standard (SNI) requirement, andrncomparable to standard-sized bean. Except for fat content which was slightly lower than SNI, given option to producer or buyer to utilize undersized cacao bean by combining it withrnstandard-sized ones. By investing in customized equipment, undersized cacao bean is possible to be processed into cocoa liquor with commercial values, which is overall able to contributernin the sustainability of cacao farm.

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Availability

B03102

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

3102

Publisher

: Swiss German University., 2019

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Agriculture
Undersized Cacao Bean
Cacao Processing
Cocoa Liquor
Cocoa Butter

Specific Detail Info

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Statement of Responsibility

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