Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits.
Yei-Kheng TeeKhairul BariahBadrul Hisyam ZainudinKian-Chee Samuel YapNing-Geng OngPublished in: Journal of the science of food and agriculture (2021)
This study suggests that cacao pods harvested at the mature stage with further fermentation for 3 days under controlled temperatures produce specialty beans with potential health benefits. © 2021 Society of Chemical Industry.