Dynamics of cocoa fermentation and its effect on quality.

Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa-and also the product's homogeneity-occur during fermentation, given the great number of factors that affect the process. This research seeks to identify the most relevant factors affecting quality in order to offer higher-quality and more homogeneous cocoa for the chocolate industry.

Packaging design proposal motivated by the identification of damages in Andean blackberry ( Benth).

Andean blackberry is a fruit recognized by its health benefits associated with its high content of bioactive compounds. However, it is also one of the most perishable fruits because it does not have a protective cuticle, and it shows high respiration and ethylene production rates. Furthermore, it is susceptible to microbiological attacks.