{"id":14661,"date":"2023-02-24T17:00:44","date_gmt":"2023-02-24T22:00:44","guid":{"rendered":"https:museodelchocolate.com.co\/?p=14661"},"modified":"2024-12-18T15:54:58","modified_gmt":"2024-12-18T20:54:58","slug":"14661-2","status":"publish","type":"post","link":"https:\/\/museodelchocolate.com.co\/en\/14661-2\/","title":{"rendered":"EL CACAO TRINITARIO"},"content":{"rendered":"
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OBSERVACI\u00d3N:<\/strong>
La especie de cacao es investigada por medio de caracter\u00edsticas morfol\u00f3gicas, agron\u00f3micas (resistencia a enfermedades, forma del fruto y tama\u00f1o del grano) o por medio de sus marcadores gen\u00e9ticos (estos son utilizados a fin de rastrear la herencia de un gen cercano que a\u00fan no ha sido identificado) Los programas y proyectos investigativos han clasificado tradicionalmente la variedad de cacaos en tres principales grupos gen\u00e9ticos; Criollo, Forastero y Trinitario.
PROCEDENCIA:<\/strong>
H\u00edbrido entre el cacao Forastero y Criollo
ORIGEN:<\/strong> Trinidad
UBICACI\u00d3N:<\/strong> Jun\u00edn
OTROS NOMBRES<\/strong>: H\u00edbrido
DESCRIPCI\u00d3N:<\/strong>
Fruto resultante del cruzamiento que brinda mejor calidad, productividad, precocidad y respuesta a plagas y enfermedades. <\/p>\n\n\n\n

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Es reconocido por ser un h\u00edbrido de las plantas de criollo y forastero a mediados del siglo XVIII. Esto quiere decir, que, es el resultado del cruzamiento entre estas dos l\u00edneas para producir un tipo de cacao totalmente nuevo. Su producci\u00f3n es curiosa, ya que posee caracter\u00edsticas gustativas de la mezcla.
CARACTER\u00cdSTICAS:<\/strong>
Es mucho m\u00e1s resistente a enfermedades y tiene un sabor m\u00e1s sutil. El color de las almendras var\u00eda entre el blanco de los Criollos y el oscuro del Forastero. Tiene un amplio rango de sabores como el arom\u00e1tico, heno, roble, miel y notas verdes (manzana, mel\u00f3n) Los \u00e1rboles son mucho m\u00e1s robustos a comparaci\u00f3n de las dem\u00e1s l\u00edneas.
Hered\u00f3 la robustez del cacao forastero y el delicado sabor del cacao criollo.
CULTIVO:<\/strong>
Representa el 20% de la producci\u00f3n mundial
DATO CURIOSO:<\/strong>
\u201cSeg\u00fan afirma la Organizaci\u00f3n internacional del cacao, \u201cel 95% del cacao colombiano es fino de aroma, distingui\u00e9ndose del 5% de la producci\u00f3n mundial\u201d, as\u00ed mismo la Federaci\u00f3n Nacional de Cacaoteros (Fedecacao), menciona que entre los a\u00f1os 2014 y 2018, Colombia export\u00f3 m\u00e1s de 5.652 toneladas de cacao, reafirmando que Colombia es mucho m\u00e1s que caf\u00e9\u201d. Beltr\u00e1n, J.(2022)
MANTENIMIENTO DEL CULTIVO:<\/strong>
-Remoci\u00f3n semanal de frutos enfermos
-Manejo de plagas y enfermedades
-Control de arvenses y maleza
-Fertilizaci\u00f3n
-Poda
-Deschuponado
TRANSFORMACI\u00d3N DEL CACAO:<\/strong>
-Mazorca de cacao
-Fermentaci\u00f3n y secado
-Limpieza y selecci\u00f3n
-Tostado
-Descascarillado
-Molienda
-Pasta de cacao
-Prensado
-Torta de cacao
-Proceso de alcalinizado
-Resultado; Cacao en polvo o chocolate
D\u00cdAS DE FERMENTACI\u00d3N: <\/strong>6 d\u00edas
SECADO:<\/strong> Temperatura de 55\u202f\u00b0C, por 32 horas
ESTADO DEL GRANO:<\/strong>
-El color de los cotiledones var\u00eda de
morado claro a rojizo
-Durante la fermentaci\u00f3n cambia a marr\u00f3n<\/p>\n<\/div>\n<\/div>\n\n\n\n

BIBLIOGRAF\u00cdA:<\/strong><\/p>\n\n\n\n

Ing. P\u00e9rez Juan Manuel y asociados Manual de Aplicaci\u00f3n de Descriptores Agromorfol\u00f3gicos para la Identificaci\u00f3n y Registro de Cultivares Salvadore\u00f1os de Theobroma cacao , El Salvador 2009.<\/p>\n\n\n\n


Beltr\u00e1n, J. (2019, October 31). El cacao colombiano entre los mejores del mundo. Peri\u00f3dico El Campesino. Retrieved November 17, 2022, from https:\/\/elcampesino.- co\/el-cacao-colombiano-entre-los-mejores-del-mundo\/<\/p>\n\n\n\n


Cacao M\u00e9xico. (n.d.). Cacao M\u00e9xico. Retrieved November 17, 2022, from https:\/\/cacaomexico.org\/?page_id=181<\/p>\n\n\n\n

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Te invitamos a visitar nuestra p\u00e1gina web por medio del siguiente link
para ver algunas de las historias de chocolate que tenemos para ti<\/p>\n\n\n\n

http:\/\/museodelchocolate.com.co\/blog\/<\/a><\/p>\n\n\n\n

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FICHA DE REGISTRO: MDC.TRI<\/p>","protected":false},"excerpt":{"rendered":"

OBSERVACI\u00d3N:La especie de cacao es investigada por medio de caracter\u00edsticas morfol\u00f3gicas, agron\u00f3micas (resistencia a enfermedades, forma del fruto y tama\u00f1o del grano) o por medio de sus marcadores gen\u00e9ticos (estos son utilizados a fin de rastrear la herencia de un gen cercano que a\u00fan no ha sido identificado) Los programas y proyectos investigativos han clasificado […]<\/p>\n","protected":false},"author":1,"featured_media":17722,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[302],"tags":[],"class_list":["post-14661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-salud-recetas"],"yoast_head":"\nEL CACAO TRINITARIO - Museo del chocolate<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/museodelchocolate.com.co\/en\/14661-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"EL CACAO TRINITARIO - 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