Effect of the removal frequency and fermentation time in square drawer on the temperature and the fermentation rate of cacao ( Theobroma cacao   L.)

Most of the production of cocoa in Piura is destined mainly to the regional and national market, because it does not fulfill the minimum standards of export. It must be said that positioning a product in specialty markets implies to guarantee the quality, being important a good culture of handling that includes a suitable post-harvests practices (fermentation and drying). For that reason the present work had as objective to evaluate the effect of some factors that influence the fermentation of the cacao like: the frequency of removal (FR), and the time of fermentation (TF). The methodology consisted of a statistical design of split plot, studied three different FR from three TF, with four replications, evaluating physical-chemical parameters: pH, Temperature and index of fermentation. For the fermentation of the cacao grain square drawers were used, because they are more efficient than rectangular. The frequency of removal to 24 hours, with a rest of 48 and soon removals every 24 hours reflected a greater index of fermentation average of 80.75% at the same time of 120 hours. The time of optimal fermentation was of 72 and 96 hours, where averages in the different treatments were reached the higher temperatures oscillating between 46.19 and 46, 34°C. These results allow recommending that for the piurano cacao of the low zone (100-200 masl) of the sub basin of Bigote river, Departamento de Piura, Perú, it must to ferment in square drawers, with a removal of the mass for 24 hours and a second removal to the 48 hours, with a TF inferior to 96 hours.