FERRAO, José Eduardo Mendes. The «death of the seed». its importance in post- of cocoa seeds. []. , 31, 1, pp.262-267. ISSN 0871-018X.

The author shows a practical method to determine the moment of “death of the seed” in the course of “cocoa gum” fermentation and how to proceed to get an efficient fermentation on a short term, assuring the achievement of all the reactions generating the chocolate flavour to be developed during seeds roasting, obtaining larger rotation of material used in post-harvesting technology, reduction in the number of workers and savings in dry product.

: cocoa; efficient-fermentation; «death-seed»; post-harvesting technology.

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