INOVAÇÕES INCREMENTAIS NAS ETAPAS INICIAIS DA PRODUÇÃO DO CACAU FINO: UMA REVISÃO DE LITERATURA

Abstract

. Cocoa has great economic and social importance in the world. The traditional production of cocoa beans, in general, still comes from family farming and needs a greater technological contribution to increasing production. In this sense, this paper aims to present a literature review of the innovations carried out in producing fine cocoa, focusing on the initial processing stages, i.e., bean cracking and fermentation. In the final part of the literature review, a case study of the improvement of these initial stages is highlighted in a farm located in the city of Novo Repartimento, in the state of Pará.