Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage

Copoazú is a fruit originated from Colombian Amazon belonging to Theobroma genus, which includes species such as cacao raw material for chocolate. Both presented similar processing stages, with different process parameters due the physical qualities of each fruit. Enzymatic, mechanical, and combined methods pulping copoazú seeds their effect on biochemical dynamics fermentation were evaluated. The treatments evaluated manual (Ma), mechanical (Me), enzymatic (Ez), enzymatic-mechanical (Ez-Me), considering yield response variable. results showed higher percentages pulp recovery enzymatic, enzymatic-mechanical, 61.01%, 66.80%, 65.71%, respectively. reduction seven four days stage treatments, registering up 85.3% well-fermented grain at end this phase.