Abstract
DURING the course of recent work at the West African Cacao Research Institute, it became necessary to evaluate the products of small-scale fermentations of different types of cacao. Hitherto, samples have been judged for degree of fermentation on the appearance in longitudinal section and condition of testa. These criteria have not been sufficiently discriminating, especially in laboratory fermentation work1, where in some instances different cacao types have given similar percentages to fully fermented beans.
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References
MacLean, J. A. R., Nature, 166, 910 (1950).
B.F.M.I.R.A. (private communication).
Yates, F., Ann. Eug., 7, 121 (1936).
Anon., Pamphlet No. W11758/31 Dept. Agric, Nigeria (June 1947).
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MACLEAN, J., WICKENS, R. Application of an Incomplete Block Design to the Assessment of Quality in Cacao. Nature 168, 434–435 (1951). https://doi.org/10.1038/168434b0
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DOI: https://doi.org/10.1038/168434b0
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