{"id":1796,"date":"2022-03-21T13:26:14","date_gmt":"2022-03-21T13:26:14","guid":{"rendered":"https:\/\/www.cocoamachinery.com\/?p=1796"},"modified":"2022-03-21T13:26:18","modified_gmt":"2022-03-21T13:26:18","slug":"classification-of-cocoa-beans","status":"publish","type":"post","link":"https:\/\/www.cocoamachinery.com\/es\/classification-of-cocoa-beans\/","title":{"rendered":"Clasificaci\u00f3n de los granos de cacao en funci\u00f3n de su calidad"},"content":{"rendered":"<p>Las habas de cacao de alta calidad miden unos 22 mm de largo, unos 8 mm de grosor y tienen granos enteros, con un peso medio de unos 104 g por cada 100 granos. Los distintos tipos y variedades de granos de cacao tienen granulometr\u00edas diferentes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Clasificaci\u00f3n del cacao en grano en funci\u00f3n de su calidad<\/h2>\n\n\n\n<p>Por lo general, las habas de cacao contienen cierta cantidad de habas mohosas, habas rotas, habas comidas por insectos, habas germinadas y habas desinfladas, y habas r\u00edgidas de color gris azulado que no han fermentado del todo. La clasificaci\u00f3n de los granos de cacao consiste en dividir los granos de cacao en cuatro grados seg\u00fan la proporci\u00f3n de granos defectuosos y granos de color gris azulado:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Granos de cacao de primera clase: no m\u00e1s de 5% granos defectuosos y azul gris\u00e1ceo<\/li><li>Granos de cacao secundarios: no m\u00e1s de 10% granos defectuosos y azul gris\u00e1ceo<\/li><li>Granos de cacao de grado 3: no m\u00e1s de 10% para los granos defectuosos y no m\u00e1s de 20% para los granos azul-gris.<\/li><li>Granos de cacao de grado 4: no m\u00e1s de 10% granos defectuosos, no hay normas para los granos de color gris azulado.<\/li><\/ul>\n\n\n\n<p>Nota: Por lo general, en el comercio internacional s\u00f3lo se aceptan cacao en grano de primera calidad y cacao en grano de segunda calidad.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"420\" src=\"https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-3.jpg\" alt=\"Clasificaci\u00f3n de los granos de cacao en funci\u00f3n de su calidad\" class=\"wp-image-1799\" srcset=\"https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-3.jpg 800w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-3-300x158.jpg 300w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-3-768x403.jpg 768w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-3-600x315.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption>Clasificaci\u00f3n de los granos de cacao en funci\u00f3n de su calidad<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Definiciones de varias jud\u00edas defectuosas:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Granos mohosos: Las habas de cacao que est\u00e1n mohosas por dentro pueden verse a simple vista.<\/li><li>Granos r\u00edgidos: a simple vista puede verse que la mitad o m\u00e1s de la superficie cortada son granos de cacao de color gris azulado.<\/li><li>Granos comidos por insectos: no importa el periodo de desarrollo, siempre que en el interior se encuentren granos de cacao comidos por insectos o con signos visibles de da\u00f1os causados por plagas.<\/li><li>Granos germinados: La germinaci\u00f3n del germen rompe la c\u00e1scara y \u00e9sta se convierte en un grano de cacao agrietado o roto.<\/li><li>Granos planos: granos de cacao cuyos cotiledones son tan finos que no se puede formar la secci\u00f3n del cotiled\u00f3n al cortarlos.<\/li><li>Granos ahumados: Granos de cacao que se pueden saborear u oler o que presentan signos de ahumado.<\/li><li>Granos rotos: La parte rota es menos de la mitad de los granos de cacao.<\/li><\/ol>\n\n\n\n<p><strong>Pliego de condiciones para la importaci\u00f3n de cacao en grano:<\/strong><\/p>\n\n\n\n<p>Las normas generales son \u2460 100g n\u00famero de granos: 100 granos de cacao producidos en \u00c1frica y 110 granos producidos en Malasia; \u2461 granos defectuosos: no m\u00e1s de 5%.<\/p>\n<div style='text-align:left' class='yasr-auto-insert-visitor'><\/div>","protected":false},"excerpt":{"rendered":"<p>Los granos de cacao de alta calidad miden unos 22 mm de largo, unos 8 mm de grosor y tienen granos llenos, con un peso medio de unos 104 g por cada 100 granos. Diferentes tipos y variedades de ...<\/p>","protected":false},"author":1,"featured_media":1799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Classification of Cocoa Beans - Based on Quality - Cocoa Machinery<\/title>\n<meta name=\"description\" content=\"Generally, cocoa beans are mixed with some moldy beans, broken beans, etc. The classification of cocoa beans is based on quality.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cocoamachinery.com\/es\/classification-of-cocoa-beans\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Classification of Cocoa Beans - Based on Quality - Cocoa Machinery\" \/>\n<meta property=\"og:description\" content=\"Generally, cocoa beans are mixed with some moldy beans, broken beans, etc. The classification of cocoa beans is based on quality.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cocoamachinery.com\/es\/classification-of-cocoa-beans\/\" \/>\n<meta property=\"og:site_name\" content=\"Cocoa Machinery\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/longernutsmachinery\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/yang.serena.370\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-21T13:26:14+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-21T13:26:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"420\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cocoa Machinery\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@nutsmachinery\" \/>\n<meta name=\"twitter:site\" content=\"@nutsmachinery\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cocoa Machinery\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.cocoamachinery.com\/classification-of-cocoa-beans\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.cocoamachinery.com\/classification-of-cocoa-beans\/\"},\"author\":{\"name\":\"Cocoa Machinery\",\"@id\":\"https:\/\/www.cocoamachinery.com\/#\/schema\/person\/3e0c58c4c03acc12894a1162c4cc0610\"},\"headline\":\"Classification of Cocoa Beans &#8211; 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