Portillo, E.Graziani de Farinas, L.Betancourt, E.2014-04-042014-04-042007Rev. Fac. Agron. (LUZ). 2007, 24: 522-546http://hdl.handle.net/123456789/249This study has as purpose the evaluation of the biochemical parameters that allow to establish the fermentation conditions for producing the best quality chocolate for the "Criollo Porcelana" cacao, by evaluating the chemical compounds through the parameters used during the fermentation like: Ferment Type (FT) square and rectangular drawer, Removal Frequency (RF) 12 and 24 hours, Ear Endurance (EE) at zero and five days and the fermentation time (FTT) at the 0, 24, 48, 72 and 96 hours. The methodology consisted on a factorial arrangement 23 x 5 in where three factors were studied (TF, FR and AM), at two levels and the time of fermentation at five. The studied variables were: pH, acidity, tannins, sugars reducers and total of sugars. Results reflect for the cotyledon and pulp and testa makes a will bigger pH values and tannins in the rectangular fermenting and of acidity, sugars reducers and total in the square. The removal frequency each 24 hours, it showed bigger pH, sugars and tannins and littler acidity in the cotyledon and littler values in the pulp and testa makes a will and an increase in the sugars and tannins in this. The endurance determined an increment of the pH for five days and a descent of the acidity and sugars. In the pulp and testa makes a will the same tendency it was observed. With regard to the fermentation time, there was a variation of all the variables during the process for both fractions. These results are related with the final quality of chocolate.enPost harvestTheobroma cocoaqualitychemicalArticle