Fatores que afetam o índice de iodo da manteiga de cacau do Brasil

Among the several possible factors investigated affecting the iodine number of Brazilian cacao butter, only temperature was found to be significant. Butter from cacao pods which developed during the winter months (May to August) in Bahia, as well as the butter from cacao pods developed in colder regions (Southern Brazil) were found to have a higher iodine number than butter from pods which developed in warmer conditions. The other factors investigated were duration of fermentation, degree of fruit ripening, time lapse between harvest and breaking of fruits, age of trees, influence of shade trees, fertilizer treatment and influence of the fruit variety

Bibliographic Details

Main Authors:	107834 Quesnel, V.C., 56331 Chalmers, W.S., 68473 Fordham, R., 80036 Iton, E.F. eds., 48220 Berbert, P.R.F., 42289 Alvim, P. de T., 97646 Murray, D.B., Jones, Earl 81495, 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago), 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972
Format:	biblioteca
Published:	St. Augustine (Trinidad y Tobago) 1972
Subjects:	MANTECA DE CACAO, GRASAS, YODO, ANALISIS QUIMICO, FERMENTACION, MADURACION, COSECHA, SOMBRA, FERTILIZANTES, CAMBIO CLIMÁTICO, BAHIA, BRASIL,
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