Materiae vegetabiles

, Volume 1, Issue 2, pp 148–166 | Cite as

Defectos y Alteraciones del cacao en granos

  • Raffaele Ciferri
  • Fiorella Ciferri


The deterioration of cacao beans caused by defects and alterations is diffusely described, both on the external surface and in longitudinal section, together with the causes and remedies, if any. The technic for the correct observation is described, with a few notices on cacao bean grading and the general characteristics of a good cacao bean. This survey is subdivided, according the husk or cotyledon examination, in:
  1. A)

    Defects and alterations according the external aspect of the bean: 1) dirty; 2) washed; 3) dusted; 4) flat, thin and wrinkled; 5) swelled; 6) worm damaged; 7) germinated; 8) with anomalous smell.

  2. B)

    Defects and alterations according the aspect of the longitudinal cutting: 9) white spot; 10) moulded; 11) blackened; 12) germinated; 13) hardened; 14) slate; 15) flat and thin; 16) friable; 17) damp; 18) worm damaged.


This comprehensive study has been developed chiefly on the base of the conditions of cacao belts around the Caribbean Sea.


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Copyright information

© Uitgeverij Dr. W. Junk 1953

Authors and Affiliations

  • Raffaele Ciferri
    • 1
  • Fiorella Ciferri
    • 2
  1. 1.Laboratorio Crittogamico ItalianoPavia
  2. 2.Istituto BotanicoPavia

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