Figure 9 | Scientific Reports

Figure 9

From: High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor

Figure 9

Depiction of fermentation stainless vessels, juice collection trays, and the experimental arrangement of the incubator. Experimental units consisted of batches of 3.8 kg of wet cacao beans. Six experimental units from each genotype were randomly assigned to two juice collection trays (three experimental units per tray). The sampling unit per genotype was a composite sample of two experimental units assigned randomly, one from each juice collection tray for a total of three sample units per genotype (see “Methods” section), depicted in the incubator.

Back to article page