Volume 3 - No 5 - Special Edition: Technological Innovation
PROSPECTIVE STUDY OF PROVING THE COCOA (Theobroma cacao L.) UNDER THE FOCUS ON APPLICATIONS FOR PATENTS DEPOSITED IN THE WORLD BETWEEN 1899 TO 2012
Cacao has economic importance in the international context by being a commodity of relevant world trade in agricultural products in both imports and exports. The stages of processing cocoa, mainly the fermentation should be conducted with excellence to ensure uniformity of cocoa beans and high quality chocolates. This study aims to identify patents filed dealing fermentation of cocoa. The survey was conducted on the basis of Spacenet (EP), using as keywords cocoa fermentation * and *. We found 75 patents registered in the database and none in Brazil (INPI). It was observed that in the years 1991 and 2012, 48 patents were filed for new technologies, methods and equipment applicable to fermentation of cocoa, probably by incentives received by researchers from the fields. The UK, Russia and the United States, despite not producing cocoa, present themselves as countries with greater investment in relation to this processing technology.
PaperID: p 362-371
Author's Name: Adrielle Souza Leão Macêdo, Candice Vieira Braga Negreiros, Eliete da Silva Bispo, Adriana santos da Silva and Janice Izabel Druzian
Volume: Volume 3
Issues: No 5 - Special Edition: Technological Innovation