Optimization of the post-harvest process of cocoa beans in Ecuador
Description
The general objective of this study is to optimize cocoa bean production in Ecuador in order to obtain a product – fermented and dried cocoa beans – with a reliable, high-quality aroma.
Key Data
Projectlead
Project team
Susette Freimüller Leischtfeld, Stefanie Streule
Project status
completed, 11/2016 - 07/2019
Institute/Centre
Institute of Food and Beverage Innovation (ILGI)
Funding partner
Lindt Chocolate Competence Foundation
Project budget
399'043 CHF
Publications
-
Insights in current Ecuadorian cocoa post-harvesting processes : process variations and impact on cocoa bean quality
2024 Streule, Stefanie
-
Erfahrungsbericht aus Ecuador : Einblick in gängige traditionelle Fermentations- und Trocknungspraktiken auf Kleinbauern-Ebene
2022 Streule, Stefanie; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne
-
Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador
2022 Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne
