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Quality improved Raw Cocoa and Cocoa-based Products with Flavour Profiles on Demand: ‘From Farm to Chocolate Bar’ (CocoaChain)

Project

Production processes

This project contributes to the research aim 'Production processes'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Production processes


Project code: JKI-ÖPV-08-1316
Contract period: 01.10.2016 - 30.09.2019
Purpose of research: Applied research

Generation of detailed knowledge on the impact and the interplay of the cocoa genotype, cultivation conditions, post-harvest processing including the use of starter cultures, seed physiology and fruit pulp attributes on the sensory quality of raw cocoa; development of a model processing protocol permitting the production of raw cocoa and chocolate with a specific flavour profile; establishment of flavour component detection based quality controls; consumer sensory preference and acceptance of chocolate prototypes produced according to the model protocol.

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Subjects

Framework programme

BMEL Frameworkprogramme 2008

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