METHOD FOR PRODUCTION AND USE OF SYRUP DERIVED FROM THE FRUIT PULP OF THE CACAO POD

摘要

A process for producing a cacao syrup from liquefied pulp created during fermentation of cacao seeds in the chocolate-making process. This process comprises selecting adequately ripe and disease free cacao pods; opening said pods and removing the cacao seeds and pulp; placing the seeds and pulp in a heap or covered fermentation box; fermentation of said seeds and pulp resulting in liquefied pulp, or drippings; collecting the drippings for a period of one hour after the start of fermentation; filtering the drippings; and reducing the drippings through boiling to produce cacao syrup. Cacao syrup can be used to produce various products, including soft drinks and drinking vinegar- Further fermentation and distillation results in an alcoholic spirit. Pure cacao syrup can be used in food preparation as a flavoring or texturizing agent.