MANUAL DE COSECHA Y POSCOSECHA DE CACAO FINO Y DE AROMA

It focuses on implementing a Participatory Guarantee System (SPG) based on the ISO 34101 standard for sustainable and traceable cocoa. The manual is designed for the ASOACASAN association in San José del Fragua and was published in 2020. The document is divided into several sections, including an introduction, factors of quality in cocoa harvesting, factors of quality in post-harvesting, analysis of quality, and bibliography. The introduction explains that quality in cocoa includes aspects such as flavor, physical characteristics, and factors like traceability, geographical location, and certification. These aspects determine the evaluation by the buyer and, as a consequence, influence the price paid for the cocoa. The quality of cocoa is determined by factors such as the development of the plant, which is influenced by the chemical compounds present in the soil that provide nutrients for the plant's growth and fruit production. The quality of the cocoa grain is not only determined by the plant's intrinsic characteristics but also by the post-harvest treatment, which influences the presence of desirable flavor notes and the final quality of the flavor. The flavor is one of the most important factors in determining the quality of cocoa, playing a key role in the acceptance of the product by buyers. The quality of cocoa in grain results from the interaction of genetics and the environment, including factors such as the origin of the plant species, the soil, and the climate. The manual provides a table of optimal conditions for cocoa production, including altitude, temperature, precipitation, soil drainage, soil depth, acidity, and nutrient availability. The table highlights the importance of these factors in determining the quality of the cocoa grain. In terms of genetics, commercially recognized varieties include Criollo, Amazonico, Forastero, and Trinitario, each with distinct phenotypic characteristics that allow for differentiation. These characteristics include the shape of the fruit, the roughness of the fruit, the apex of the fruit, the basal constriction of the fruit, the shape of the seed in longitudinal section, and the shape of the seed in transverse section. The manual emphasizes the importance of considering these factors in the post-harvest process, as they can affect the quality of the final product. The document provides a comprehensive overview of the factors that influence the quality of cocoa and serves as a guide for cocoa producers and processors seeking to improve the quality of their products.