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Báo cáo: Collaboration for Agriculture & Rural Development: ' Cocoa Fermentation and Drying and Quality Assessment in Vietnam

Chia sẻ: Nguyen Nhi | Ngày: | Loại File: PDF | Số trang:84

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In 10 tests done on men, some of the fermentation parameters vary. These include: shell stored over fresh fruit, spread the beans before fermentation, soaking beans after fermentation and the length of fermentation time. In Dak Lak province, because lower ambient temperature, a "hot" fermentation procedure was trialed in an effort to bring the air temperature to those encountered in the Mekong region. These tests are usually carried out in parallel with the performance testing of solar dryers. A summary of the performance of solar dryers of Can Tho and Dak Lak also included....

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Nội dung Text: Báo cáo: Collaboration for Agriculture & Rural Development: ' Cocoa Fermentation and Drying and Quality Assessment in Vietnam

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