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Item Efecto de los sistemas de fermentación en la calidad del cacao de la variedad complejo nacional x trinitario (Theobroma cacao l.) del cantón Las Naves, provincia Bolívar(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Guillìn Camacho, Edith Maribel; Lara Llanos, Mónica Elizabeth; Gaibor, JuanThe Cocoa (Theobroma cocoa L.) family Sterculiaceae of the gender Theobroma and to the species cocoa. Their exploitation and consumption has transformed it into a product of high nutritional value, which should gather special requirements of "quality" obligatorily for its commercialization. The process fermentative becomes the main process of the since benefit the changes that originate they are fundamental so that the precursory agents of the aroma and typical flavor of the cocoa of quality appear. To evaluate the types of fermentation Naves, is used by the producers of the Canton the work with the matter outweighs that is recepta in the collection center belonging To the Union Cantonal of Organizations of Social Participation, where is I used, as fermentadores sacks of plastic, boxes of laurel Wood and in heap, is colocarón 30 Kg of cocoa almonds in each fermentation of the National Complex variety x Trinitario that exist in the zone. The process fermentativo had a duration of three and four days and the grains was turned to 24, 48, and 72 initiate hours the process. The temperature was measured daily, to 8, 12:30 and 16 hours, ended the process of fermentation is proceed to the dried of the almonds. For thereinafter is gather the samples and was carried to the Laboratory of Cocoa quality control, of the Agricultural Investigations Institute of the Tropical Experimental Estación Pichilingue - Quevedo. The results revealed that between the fermentation the characteristic physical shift significantly, on the other hand, chemical characteristics differed, to a level of probability of 5%, what influence on the dampness, the acidity and you sugar them of the flesh most testa. - 71 - Praise three types of fermentation devices efficient in the fermentative process , since were reached temperatures and appropriate fermentation indexes, however by the chemical characteristics obtained in the cocoa and by reasons from practical use, as for handling, the wood boxes is considered appropriate