Handmade processing of cocoa (Theobroma cacao L.) and coffee (Coffea arabica)

Abstract

In order to evaluate, improve and standardize the methods of processing cocoa by-products and obtain a commercial formula while maintaining quality in the percentage of cocoa, sugar and other ingredients, a process of artisanal transformation of cocoa and coffee was initiated between the months of February and December 2018. Likewise, it was considered important to make quality analysis of grain produced and stored in the different places of supply and their performance. This effort was carried out in the Agroindustrial Processing Plant (PPA), of the Experimental and Practices Station (EEP), of the Faculty of Agronomic Sciences. The acquisition of dry cocoa beans was made in the markets of San Luis Talpa and San Pedro Masahuat, La Paz; and the market of the municipality of Mejicanos, San Salvador. The processing of the different products was done in an artisanal and semi industrial way. The elaborated products were: chocolate bar, chocolate bar with coffee and dark chocolate chocolates and filled chocolates. As a result, a new product was formulated, such as the cocoa / coffee tablet as a novel form for the different producers and entrepreneurial groups in the area, as well as the traditional methods of processing cocoa derivates by-products for a better standardization and improvement of product profitability.