Fine aroma cocoa (Theobroma cacao L.) from the canton of El Pangui- Ecuador, a possible alternative for making gourmet chocolate

Abstract

Cocoa represents an item in agricultural production of economic, social and cultural importance; however, it is necessary to improve industrial processes derived from fine aroma cocoa as an alternative to make gourmet chocolates. In the research, the classification of the fine aroma cocoa bean was carried out using the INEN 176 standard, to prepare gourmet chocolate through the sensory evaluation of the product, the study was carried out in the canton of El Pangui, representative samples of 1kg were obtained from 30 producers from the Pachicutza, El Pangui, Guismi and Tundayme parishes. The evaluation of the samples yields three quality grades established in the standard; grade one with 16.7%; presenting maximum humidity of 7%, weight of 100 grains greater than 130g, variables present in all grades; fermented grains less than 75%, violet grains with a maximum of 15%, slate grains with 9% and moldy grains with a maximum value of 1%; followed by grade two with 23.3% and grade three with 33.3% and unclassified for not meeting the standard 26.7%; In the sensory evaluation, it was identified that the samples of fine aroma cocoa classified as grade one obtained the best results, both in aroma, acidity, astringency, bitterness, fewer defects and with chocolate, fruity and floral flavors. 83.3% of samples do not meet the specifications of the INEN standard in grain classification; However, in the sensory evaluation it meets the standards of a gourmet chocolate.