Optimization of the post-harvest process of cocoa beans in Ecuador

At a glance

Project leader : Prof. Dr. Susanne Miescher Schwenninger
Project team : Susette Freimüller Leischtfeld, Stefanie Streule
Project budget : CHF 399'043
Project status : completed
Funding partner : Foundation (Lindt Chocolate Competence Foundation)
Contact person : Susanne Miescher Schwenninger

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.

Publications

Streule, Stefanie,

2024.

Insights in current Ecuadorian cocoa post-harvesting processes : process variations and impact on cocoa bean quality.

In:

54th Meeting of Innovation Group Cocoa & Chocolate (Swiss Food Research), Courtelary, Switzerland, 7 February 2024.
Streule, Stefanie; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

2022.

Erfahrungsbericht aus Ecuador : Einblick in gängige traditionelle Fermentations- und Trocknungspraktiken auf Kleinbauern-Ebene.

In:

10. Runder Tisch Kakao, Hamburg, Deutschland, 2.-3. Juni 2022.
Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne,

2022.

Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador.

Heliyon.

8(6), pp. e09628.

Available from: https://doi.org/10.1016/j.heliyon.2022.e09628

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