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  1. 1
    Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans

    Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans von Guehi, Tagro S, Dadie, Adjéhi T, Koffi, Kouadio P.B, Dabonne, Soumaïla, Ban‐Koffi, Louis, Kedjebo, Kra D, Nemlin, Gnopo J


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  2. 2
    Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans

    Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans von S. Tagro Guehi, Soumaila Dabonne, L. Ban-Koffi, D. Kra Kedjebo, G. Irie B. Zahouli


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