Post-harvest treatment of cocoa
- Author: International Trade Centre
- Main Title: Cocoa , pp 51-56
- Publication Date: December 2001
- DOI: https://doi.org/10.18356/1963e67e-en
- Language: English French, Spanish
When cocoa leaves the farm, its quality is usually fairly well established. Anything that happens from then on, except possibly some additional drying, can only lower the quality. It is therefore most important that the cocoa delivered by the farmer has been properly harvested, fermented and dried.
© United Nations
ISBN (PDF):
9789213615386
Book DOI:
https://doi.org/10.18356/924fa290-en
Related Subject(s):
International Law and Justice
;
International Trade and Finance
Sustainable Development Goals:
-
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