Coffee Board of Kenya Monthly Bulletins May 1965

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1965
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In East Africa,the importance of field processing to coffee quality has always been appreciated,although progresses in this sphere has been hampered by a lack of knowledge of the changes that take place during "dry" fermentation,the accepted practice hitherto.However,it is now known (I) that,during "dry" fermentation,two important effects occur simultaneously -the mucilage breaks down and,as that result of a soaking action,the raw appearance improves. Furthermore,it is now understood that these two effects need not occur at the same time.
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Bulletin, pp. 177-224
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