Cocoa fermentation

Projetct aims:
The main aim of the project is to enhance the fermatation process on cocoa nuts processed in the State of Pará. Our approach is to use microbiological and genomics tools to isolate and characterize yeast species present in the initial stept of the fermentation process.​
 
Funding: Vale
 
Collaborators:
Alessandra Lopes - UFPA