Caracterização do processamento do cacau fino: do fruto ao chocolate

Abstract

The cocoa region of Bahia, Ilheus specifically micro Ilhéus-Itabuna main producing area of the state and the country, with the advent of broom,(pernicious Moniliophtera ) immersed in a situation of great social and environmental financial difficulties. These elements, taken together, were responsible for the origin of a major crisis, the results of the economic point of view, has stagnated cocoa production. For the continuity of farming in the micro Ilheus-Itabuna, investment in the adoption of technological innovations for the production and the consequent achievement of a better quality cocoa for making gourmet chocolate, signals a departure from the cacao crisis. By controlling the processes in steps of processing the cocoa producers of micro - Itabuna Islanders can achieve profitability with technological innovations described, which are required for the resumption of cocoa production. The result is a fine cocoa of origin meeting the most demanding levels of the consumer market in Brazil and worldwide. Finally, innovative technological processes to meet food safety requirements, as well as new dictates required environmental sustainability.