Abstract

The main objective of the present investigation was the linkage of the actors of the cocoa chain in the sensory evaluation of the cocoa liquor, through evaluation of the state of health, the alimentary habits, the availability, the disposition and the taste for the cocoa of the participants, followed by a series of preliminary sensory tests, participants who guessed these tests continued with the process and were tested for comparisons (Duo Trio, Pares and Triangular). The people who continued in the process received training and training in sensory evaluation of cocoa liquor. The Colombian cocoa is classified as fine and of aroma, which generates an added value for the commercialization of the grains. In the municipality we do not have personnel trained in the sensory evaluation of cocoa liquor, for this reason, the need arises to create a panel of judges trained in the Center for Agricultural Sector Assistance, this process was supported by the Colombian Technical Guides 165, 226, 245, 246 and the Colombian Technical Standard 4129, 3929. With the results of the process, the sequential analysis was applied, with a level of significance of 95% and an upper limit of selection of 70%. This allowed the selection of 59% of the candidates, allowing the formation of a group of personnel that will receive training and training in the sensory evaluation of cocoa liquors.

Keywords:

Cocoa, judges, liquors, panel, sensory,

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Competing interests

The authors have no competing interests.

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