Comparation between Cocoa traditional fermentation and advanced fermentation on antioxidant activity

Abstract

There were so many researches around the world found the way to improve their national cocoa but not so many in Vietnam. People care about removing the pulp than the quality inside the beans. Vietnamese farmers still use traditional method which does not express its highest potential, especially antioxidant capacity. In the economic crisis, it’s essential to build up Vietnamese cocoa quality to be as good as the world or even better. Therefore by the end of the research, I have to answer two questions: _ What is the difference of AC between traditional fermentation and advanced fermentation? _ What is the optimum process for both traditional and advanced fermentation to increase antioxidant activity?