SERÔDIO, Rogério.; PRADO, Edson Pires do.
Resumen:
In many cocoa producing regions, including Southern Ba hia, the cocoa beans, after having been harvested, fermented and dried, are usually stored for a short period (about three months in Bahia). During this storage period conditions are often ide al for mould and insect growth, especially when the climate is hot and humid.
Bahian cocoa destined for exportation, is kept and deli vered in jute sacks and stored in common depots. These buildin gs are usuallu deficient as far as structural, pest control and operational aspects are concerned. These aspects are reviewed in this paper and control measures are indicated.
The relevant climatic parameters of the Region are pre sented, showing the natural difficulties in keeping this product beyond a certain period of time.
Structural and operational aspects for the successful storage of sacked cocoa in a common dept are detailed. Design and operation measures are presented.
