ANDRADE ALMEIDA, J; RIVERA GARCIA, J; CHIRE FAJARDO, GC    URENA PERALTA, MO. Physical and chemical properties of cacao cultivars Theobroma cacao L. from Ecuador and Peru. []. , 10, 4, pp.1-12. ISSN 1390-6542.

The objective of this work was to evaluate the physical and chemical properties of the fine National flavor cocoa beans and CCN 51 from Ecuador, as well as, ICS 6 and CCN 51 from Peru for the production of quality chocolate. They were determined, cacao bean index (g), cacao bean testa percentage, cacao bean dimensions (mm), porosity (%), fermentation index (%), whiteness index, acidity (%), pH and proximate analysis (%), using AOAC methods and the usual ones for cacao quality. According to proximate analysis: the average crude protein content for Peruvian cacao bean was 78.8 % higher, the average crude fat content for Ecuador cacao bean was 10.1% higher, the crude fiber of ICS 6 cacao bean stands out among the other cocoa beans with 7.10 ± 0.28%, other components have a degree of similarity between the two countries, so both are suitable to be worked in the production of high quality chocolate, due to its chemical and sensory attributes, generating a quality and competitive product internationally, certifying interest from other latitudes drive the export process and economic benefit for each nation.

: Cultivate cocoa; characterization; fine aroma; CCN 51; ICS 6.

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