Oh, that cocoa juice
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CTA. 1999. Oh, that cocoa juice. Spore 81. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/48445
External link to download this item: https://hdl.handle.net/10568/99583
Here's yet another way to get more by-products out of cocoa. Did you know that from the pulp of the fruit you could make delicious refreshing drinks, jam, jellies, wine, and vinegar? This can be a way to make some more money during the cocoa harvest...
Here's yet another way to get more by-products out of cocoa. Did you know that from the pulp of the fruit you could make delicious refreshing drinks, jam, jellies, wine, and vinegar? This can be a way to make some more money during the cocoa harvest without any large investment. This method for making fresh cocoa juice was developed by women's groups in the Dominican Republic in the Caribbean. After harvesting, they open the pods and put the bean and pulp in jute sacks, which they twist to extract the juice. They then filter and bottle the juice, adding water (one measure of water for each measure of juice), a small cupful of sugar, and the juice of a lemon. But the fresh juice with its sugar content cannot be kept long in the tropical climate. To pasteurise the juice, the women first pour it into clean, washed bottles (still warm) and close them immediately. They then place the bottles in a bain-marie, which is a container of water that is kept hot by placing it in another container of almost boiling water (70-80 °C, measured with a thermometer). It takes about 20 minutes to pasteurise a bottle of 750-1000 ml. Siaka Koné Beratung Friedhofstra§e 27 06469 Nachterstedt, Germany Fax : +49 34 74 17 04 93
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