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Processing technologies of cacao in Indang, Cavite / by Divino S. Edquid.

By:

Edquid, Divino S [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 1996. Cavite State University- Main Campus,Description: 37p. : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.74 Ed6 1996

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: EDQUID, DIVINO SERAFICA. "Processing Technologies of Cacao in Indang, Cavite”, BS Plant Practice, DSAC, Indang, Cavite, April 1996. Adviser: Mrs. Fe N. Dimero. This study was conducted to determine the general characteristics of cacao processors; Describe technologies practiced by cacao processors and to identify the problems encountered in the use of existing processing technologies. This study covered selected barrios of Indang, Cavite namely: Kayquit , Población, Balagbag Mahabang Kahoy, Banaba Lejos, Buna Lejos, from which 36 respondents were selected using purposive sampling method and were personally interviewed. Findings show that cacao processors were relatively old, with an average age of 60 years, had low educational attainment, had an average of two dependents and had one to three earning family members. They had been engaged in cacao processing for eight months to thirty years. Less than one— half considered cacao processing as additional source of income. Almost all respondents obtained their capital from their savings. Majority of the respondents obtained cacao from their own farm. Al l were using Criollo variety in preparing tabliya. All respondents employed the cacao processing technologies namely: shelling of cacao pods, drying, storage of dried beans, cleaning, roasting, winnowing, grinding, and mixing of ingredients. Majority of the respondents were storing cacao pods, molding, and packaging their products. None of the respondents practiced fermentation. The problems encountered by cacao processors were drying, inferior quality of cacao, roasting, price of dried beans and cacao pods and limited supply of cacao. Drying was the most frequently mentioned problem.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	633.74 Ed6 1996 (Browse shelf(Opens below))		Link to resource	Room use only	T-1665		00017545

Plant practice report (BSA - - Food Processing) Don Severno Agricultural College.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

EDQUID, DIVINO SERAFICA. "Processing Technologies of Cacao in Indang, Cavite”, BS Plant Practice, DSAC, Indang, Cavite, April 1996. Adviser: Mrs. Fe N. Dimero.
This study was conducted to determine the general characteristics of cacao processors; Describe technologies practiced by cacao processors and to identify the problems encountered in the use of existing processing technologies. This study covered selected barrios of Indang, Cavite namely: Kayquit , Población, Balagbag Mahabang Kahoy, Banaba Lejos, Buna Lejos, from which 36 respondents were selected using purposive sampling method and were personally interviewed.
Findings show that cacao processors were relatively old, with an average age of 60 years, had low educational attainment, had an average of two dependents and had one to three earning family members. They had been engaged in cacao processing for eight months to thirty years. Less than one— half considered cacao processing as additional source of income. Almost all respondents obtained their capital from their savings.
Majority of the respondents obtained cacao from their own farm. Al l were using Criollo variety in preparing
tabliya.
All respondents employed the cacao processing technologies namely: shelling of cacao pods, drying, storage of dried beans, cleaning, roasting, winnowing, grinding, and mixing of ingredients. Majority of the respondents were storing cacao pods, molding, and packaging their products.
None of the respondents practiced fermentation.
The problems encountered by cacao processors were drying, inferior quality of cacao, roasting, price of dried beans and cacao pods and limited supply of cacao. Drying was the most frequently mentioned problem.

Submitted to the University Library 04/10/1996 T-1665