DE LA CRUZ HERMANOS

We are DE LA CRUZ HERMANOS based in distrito nacional , Dominican Republic. We are member of Tradekey.com since May, 2010. Our business is related to Agriculture industry and we specifically deal in cocoa beans( fermented) Hispaniola and sanchez. Please find our product details below: cocoa organic beans fermented organic cocoa bean from Dominican republic select product (he pulp surrounding the beans undergoes a fermentation process, which develops the colour and flavour of the beans. The initial anaerobic, low pH and high sugar conditions of the pulp favour yeast activity. Some research carried out revealed 24 strains of yeast on fermenting cocoa; another research by Rombouts identified 16 species. The fermentation process begins with yeasts converting sugars in the pulp to alcohol and carbon dioxide. Bacteria then start oxidising the alcohol into lactic acid and then, as conditions become more aerobic, acetic acid. This produces heat and raises the temperature in the first 24 hours. As the pulp breaks down and drains away bacteria continue to be active until fermentation is complete. The yeasts found during cocoa fermentation come from the surrounding environment, *****, soil, trees etc. The species most frequently found at this stage are the Saccharomyces spp (in particular S. cerevisiae, Candida krusei, Kloeckera apiculata, Pichia fermentans, Hansenula anomola and Schizosaccharomyces pombe ). Research by Hansen and Welty shows that yeasts multiply very rapidly during fermentation and are able to survive drying and storage. One can find up to 107 yeast/gram in stored beans. After fermentation the cocoa beans are dried) cocoa organic beans fermented organic cocoa bean from Dominican republic select product (he pulp surrounding the beans undergoes a fermentation process, which develops the colour and flavour of the beans. The initial anaerobic, low pH and high sugar conditions of the pulp favour yeast activity. Some research carried out revealed 24 strains of yeast on fermenting cocoa; another research by Rombouts identified 16 species. The fermentation process begins with yeasts converting sugars in the pulp to alcohol and carbon dioxide. Bacteria then start oxidising the alcohol into lactic acid and then, as conditions become more aerobic, acetic acid. This produces heat and raises the temperature in the first 24 hours. As the pulp breaks down and drains away bacteria continue to be active until fermentation is complete. The yeasts found during cocoa fermentation come from the surrounding environment, *****, soil, trees etc. The species most frequently found at this stage are the Saccharomyces spp (in particular S. cerevisiae, Candida krusei, Kloeckera apiculata, Pichia fermentans, Hansenula anomola and Schizosaccharomyces pombe ). Research by Hansen and Welty shows that yeasts multiply very rapidly during fermentation and are able to survive drying and storage. One can find up to 107 yeast/gram in stored beans. After fermentation the cocoa beans are dried) Thank you for taking the time to go through our business profile. If there are any question, inquiry or comments, please feel free to contact us.