{"id":1343,"date":"2026-03-10T00:28:05","date_gmt":"2026-03-10T00:28:05","guid":{"rendered":"https:\/\/centrodeinvestigacion.com.ve\/?p=1343"},"modified":"2026-03-10T00:28:06","modified_gmt":"2026-03-10T00:28:06","slug":"el-cacao-fino-en-aroma-desde-la-perspectiva-agricola-y-socio-productivo-del-uso-de-la-tierra-la-ciencia-y-la-tecnologia-uptp-luis-mariano-rivera","status":"publish","type":"post","link":"https:\/\/centrodeinvestigacion.com.ve\/?p=1343","title":{"rendered":"El cacao fino en aroma, desde la perspectiva agricola y socio productivo del uso de la tierra, la ciencia y la tecnologia. UPTP Luis Mariano Rivera."},"content":{"rendered":"\n

<\/p>\n\n\n\n

Autor: Profesor : Nestor Jose Malave Mata. <\/p>\n\n\n\n

Desde la seleccion de la semilla de estados tales como; Apure, Bolivar, Carabobo, Miranda, Yaracuy y Sucre entidades federales de la Republica Bolivariana de Venezuela, por ejemplo, la explicacion del proceso de procesamiento de cacao, inicia con la escogencia pragmatica de un grano de cacao con caracteristicas particulares, y variedades como el cacao criollo, el trinitario, el porcelana entre otras especies o variedades del mismo, este hecho se ve precisado con sus aspectos morfologicos, botanicos y de tipologia vegetal, para su seleccion, reubicacion geo territorial de siembra y cultivo, donde son sembrados de acuerdo a estudios previos de los suelos particulares, para la reproduccion de dicho fruto, los estudios diagnosticos y socio productivos de areas territoriales destinadas a la agricultura por rubros de diversa genesis son la base para comprender tal importancia. La calidad fisica y tecnica del grano de cacao, sus caracteristicas en niveles proteicos y vitaminicos, su equilibrio sensorial representa un estereotipo importante en la obtencion de un nuevo grano de cacao con especificidades fisicas y quimicas muy especiales, que describen el mejoramiento del proceso de seleccion, cultivo, monitoreo, crecimiento y obtencion del mismo grano de cacao, destacando sus caracteristicas organolepticas como producto aprovechable para la comercializacion y consumo humano. A raiz de ello, su cultivo y reproduccion dan un renovado cambio al producto, mejorado mediante un equilibrio sensorial optimo, una distribucion aromatica distinta que influye en un procesamiento tecnico y cientifico muy particular del grano de cacao, hecho que encamina la transformacion cientifica y socio tecnologica de elite transformativa mejorada, incidiendo en una materia prima de alta calidad, y repercutiendo en la terminacion de un producto achocolatado de alto renombre y excelente calidad alimenticia en general, en toda la zona del Estado Sucre y de la Nacion Venezolana. <\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Autor: Profesor : Nestor Jose Malave Mata. Desde la seleccion de la semilla de estados tales como; Apure, Bolivar, Carabobo, Miranda, Yaracuy y Sucre entidades federales de la Republica Bolivariana de Venezuela, por ejemplo, la explicacion del proceso de procesamiento de cacao, inicia con la escogencia pragmatica de un grano de cacao con caracteristicas particulares, […]<\/p>\n","protected":false},"author":1,"featured_media":1344,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":40,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informativas"],"yoast_head":"\nEl cacao fino en aroma, desde la perspectiva agricola y socio productivo del uso de la tierra, la ciencia y la tecnologia. 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Desde la seleccion de la semilla de estados tales como; Apure, Bolivar, Carabobo, Miranda, Yaracuy y Sucre entidades federales de la Republica Bolivariana de Venezuela, por ejemplo, la explicacion del proceso de procesamiento de cacao, inicia con la escogencia pragmatica de un grano de cacao con caracteristicas particulares, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/centrodeinvestigacion.com.ve\/?p=1343\" \/>\n<meta property=\"og:site_name\" content=\"Centro de Investigaci\u00f3n de Formaci\u00f3n Profesional Virtual Universitaria C.A Riff: J-501509395\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-10T00:28:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-10T00:28:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/centrodeinvestigacion.com.ve\/wp-content\/uploads\/2026\/03\/IMG-20260309-WA0043.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"602\" \/>\n\t<meta property=\"og:image:height\" content=\"1066\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Centro de Investigacion\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Centro de Investigacion\" \/>\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:\/\/centrodeinvestigacion.com.ve\/?p=1343#article\",\"isPartOf\":{\"@id\":\"https:\/\/centrodeinvestigacion.com.ve\/?p=1343\"},\"author\":{\"name\":\"Centro de Investigacion\",\"@id\":\"https:\/\/centrodeinvestigacion.com.ve\/#\/schema\/person\/1bf07fada6ae512359f62ec550f177c2\"},\"headline\":\"El cacao fino en aroma, desde la perspectiva agricola y socio productivo del uso de la tierra, la ciencia y la tecnologia. 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