{"id":536,"date":"2025-12-25T17:39:22","date_gmt":"2025-12-25T21:39:22","guid":{"rendered":"https:\/\/agrofin.ec\/?page_id=536"},"modified":"2026-01-11T11:18:31","modified_gmt":"2026-01-11T15:18:31","slug":"actividades","status":"publish","type":"page","link":"https:\/\/agrofin.ec\/en\/actividades\/","title":{"rendered":"Activities"},"content":{"rendered":"
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What do we offer?<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In AGROFIN<\/strong> We offer comprehensive solutions for agricultural and agro-industrial development, combining technical knowledge, field experience and a vision focused on sustainability, productivity and quality.
Our services are designed to support producers, companies and institutions at every stage of the production process, from cultivation to processing and marketing.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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What we offer<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Postharvest<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We understand that the Fermentation is at the heart of cocoa quality<\/strong>To achieve a optimal and homogeneous fermentation in all the grains<\/strong> It is an essential requirement for developing clean, complex, and consistent sensory profiles capable of meeting the demands of the premium chocolate industry. Therefore, post-harvest handling is not managed empirically, but rather according to a... technical, automated and controlled system<\/strong>.<\/p>

During fermentation, the cocoa bean undergoes critical biochemical reactions<\/strong>: the degradation of sugars and mucilage, the sequential action of yeasts, lactic and acetic bacteria, the controlled increase in temperature, the reduction of embryo viability, and the formation of aroma and flavor precursors<\/strong>If these reactions do not occur uniformly, the result is a heterogeneous cocoa, with sensory defects and a loss of commercial value.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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To avoid this variability, at Agrofin \u2013 Hcda. La Bella we control fermentation through a high-precision automated system<\/strong>designed to ensure ideal and repeatable conditions in every batch. We use fermentation in hexagonal raffles<\/strong>, built in treated and cured wood<\/strong>, with AISI 304 stainless steel couplings<\/strong>guaranteeing materials free from contamination, corrosion or oxidation.<\/p>

Each raffle drum is equipped with:<\/p>