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Cocoa production process to increase the value of Thai cocoa and conserve upstream forests

K: Agriculture – Horticulture – Gardening

Informations

Stand number
G92
Exhibition class
K: Agriculture – Horticulture – Gardening
Technical description
Refining the cocoa production process to add value to Thai cocoa while ensuring environmental sustainability. By utilizing local yeast strains in the cocoa fermentation process, the method enhances the aroma.
Simplified description
This method is set to improve how cocoa is produced in Thailand by adding value and making it more eco-friendly. By using local yeast strains during fermentation, it boosts the flavor and smell of the cocoa.
Video
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Inventors

DUSIT ATHINUWAT
DUSIT ATHINUWAT
inventor 3701223488_3905

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