FERCA Sistema de mejoramiento en el proceso de fermentación del grano de cacao.

Abstract

This document presents step by step the design process to arrive at a product that allows improving the fermentation of the cocoa bean during its production, this in order to give the bean a good start of the flavor and aroma precursors that define it as quality cocoa. This project process is carried out under the methodology of Hans Gugelot in parallel with the moments of the research methodology that allow the development of the project in 6 stages. Information, Research, Design, Decision, Calculation and Prototype construction. As a result of this process is FERCA, an object that provides better control of the fermentation process, allowing the improvement of key activities such as the homogeneous removal of grains and time control in each of the removals.