Pruning
Pruning is aimed at the establishment of a branch of a balanced and good vegetative growth . Protective tree trimming is also done so that the branchinInvestmandiri.com Bisnis Investasi Online Sebagai Lowongan Kerja, Dan Peluang Usaha Murah g and the leaves grow tall and good . Trimming there are several kinds:
Prune Forms , do the age of 1 year after primary branches arise ( jorquet ) or until the age of 2 years with 3 branches leaving a good primer and located symmetrically .
Crop Maintenance , aimed at reducing excessive vegetative growth by removing water shoots ( wiwilan ) on the main stem or branch .
Crop Production , intended for light to enter but not directly so that the flowers can be formed . Depending on the circumstances of this crop and the season , so there is a heavy pruning in the rainy season and light pruning during the dry season .
Restoration prune , cut off the damaged part of the plant and maintain the water shoots or can be done by budding side .
7 . HarvestingWhen picking prepare rorak - rorak and coordination plucking . Plucking is done on ripe fruit but not too ripe . Cut the stem of the fruit with the remaining third part of the fruit stalk . Plucking up the base of the fruit will damage the bearing flowers that flower formation is interrupted and if this is done continuously, the fruit production will decrease . Fruit is picked aged 5.5 to 6 months of flowering , yellow or red . Fruit that has been picked and put in a sack near rorak collected . Plucking is done in the morning and during the day solving . Solving the stone fruit with a banged up broke . Then the seeds are removed and put in a sack , was included in rorak leather available .
8 . ProcessingFermentation , the initial stage of processing cocoa beans . Aiming facilitate removes the pulp , eliminating the ability to grow seeds , seed color change and get the aroma and delicious taste .Drying , cocoa beans that have been fermented dried to prevent fungus with direct sunlight ( 7-9 days ) or with heating stove temperature of 60 - 700C ( 60-100 hours ) . Good moisture content less than 6 % .
Badak88 Agen Bola Resmi Promo 100% SBOBET IBCBET Jelang Piala Dunia 2014 Sorting , to get a certain size of cocoa beans on demand . Quality requirements are not fermented cocoa beans maximum of 3 % , maximum 7 % moisture content , pest attacks a maximum of 3 % and free of dirt .
Pruning is aimed at the establishment of a branch of a balanced and good vegetative growth . Protective tree trimming is also done so that the branchinInvestmandiri.com Bisnis Investasi Online Sebagai Lowongan Kerja, Dan Peluang Usaha Murah g and the leaves grow tall and good . Trimming there are several kinds:
Prune Forms , do the age of 1 year after primary branches arise ( jorquet ) or until the age of 2 years with 3 branches leaving a good primer and located symmetrically .
Crop Maintenance , aimed at reducing excessive vegetative growth by removing water shoots ( wiwilan ) on the main stem or branch .
Crop Production , intended for light to enter but not directly so that the flowers can be formed . Depending on the circumstances of this crop and the season , so there is a heavy pruning in the rainy season and light pruning during the dry season .
Restoration prune , cut off the damaged part of the plant and maintain the water shoots or can be done by budding side .
7 . HarvestingWhen picking prepare rorak - rorak and coordination plucking . Plucking is done on ripe fruit but not too ripe . Cut the stem of the fruit with the remaining third part of the fruit stalk . Plucking up the base of the fruit will damage the bearing flowers that flower formation is interrupted and if this is done continuously, the fruit production will decrease . Fruit is picked aged 5.5 to 6 months of flowering , yellow or red . Fruit that has been picked and put in a sack near rorak collected . Plucking is done in the morning and during the day solving . Solving the stone fruit with a banged up broke . Then the seeds are removed and put in a sack , was included in rorak leather available .
8 . ProcessingFermentation , the initial stage of processing cocoa beans . Aiming facilitate removes the pulp , eliminating the ability to grow seeds , seed color change and get the aroma and delicious taste .Drying , cocoa beans that have been fermented dried to prevent fungus with direct sunlight ( 7-9 days ) or with heating stove temperature of 60 - 700C ( 60-100 hours ) . Good moisture content less than 6 % .
Badak88 Agen Bola Resmi Promo 100% SBOBET IBCBET Jelang Piala Dunia 2014 Sorting , to get a certain size of cocoa beans on demand . Quality requirements are not fermented cocoa beans maximum of 3 % , maximum 7 % moisture content , pest attacks a maximum of 3 % and free of dirt .
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