"CACAO BEANS (Theobroma cacao L.) STORED IN DIFFERENT MATERIALS QUALITY EVALUATION OF PROCESSED TABLEA MADE FROM DURING FERMENTATON PERIOD "

This experiment was conducted at Purok Vicente Fin Barangay Magsaysay Polomolok South Cotabato, from September to October 2021. This was conducted to determine the effect by using different type of materials in storing cacao beans during fermentation period. Specifically, it aims to determine which material is appropriate for keeping cacao beans during its fermentation period. A Completely Randomized Design (CRD) was used in the study with four treatments replicated three times. The treatments consisted of the following: T1 - Control (stainless basin); T2 - fermentation fermentation in cartoon box. in plastic container; T3 fermentation in sack; T4 - Respondents were randomly invited to evaluate the finish product which is the tablea drink and it comprises different age level, evaluation was based on individual perception using the hedonic rating score. Result disclosed that the different materials used for keeping cacao beans during its fermentation period has no profound effect on its texture, aroma, color, taste, marketability and overall acceptability of cacao tablea drink.