{"id":918,"date":"2017-04-19T18:49:38","date_gmt":"2017-04-19T16:49:38","guid":{"rendered":"https:\/\/recavaca.com\/?p=918"},"modified":"2018-05-02T15:08:57","modified_gmt":"2018-05-02T13:08:57","slug":"des-produits-innovants-a-base-de-cacao","status":"publish","type":"post","link":"https:\/\/recavaca.com\/index.php\/2017\/04\/19\/des-produits-innovants-a-base-de-cacao\/","title":{"rendered":"Des produits innovants \u00e0 base de cacao !"},"content":{"rendered":"

Dans le cadre du volet r\u00e9alisation de nouveaux produits, destin\u00e9s \u00e0 \u00eatre \u00e9labor\u00e9s au sein de la micro-chocolaterie en Ha\u00efti, un projet de collaboration avec un groupe d\u2019\u00e9l\u00e8ves de l\u2019\u00e9cole d\u2019ing\u00e9nieurs, SupAgro Montpellier, s\u2019est mis en place dans le cadre de la r\u00e9alisation d\u2019un module \u00ab cr\u00e9ation de produits \u00bb. Cette collaboration est initi\u00e9e \u00e0 partir du mois de novembre 2016 et se poursuit jusqu\u2019en avril 2017. Les \u00e9tudiants travaillent sur la conception d\u2019une p\u00e2te \u00e0 tartiner \u00e0 base de cacao et de noix de cajou. Ils m\u00e8nent \u00e9galement un travail sur la budg\u00e9tisation de l’ensemble des \u00e9quipements n\u00e9cessaires au fonctionnement de l\u2019atelier de transformation, la r\u00e9alisation du plan d\u2019usine, son dimensionnement, et la r\u00e9alisation d\u2019un business plan.<\/p>\n

Les \u00e9l\u00e8ves b\u00e9n\u00e9ficient de l\u2019accompagnement de Qualisud pour mener \u00e0 bien les tests pour la cr\u00e9ation de leurs produits dans les locaux de la Halle de technologie alimentaire du CIRAD.<\/p>\n

De m\u00eame, \u00e0 partir du mois de novembre 2016 \u00e9galement, une collaboration est initi\u00e9e avec un groupe d\u2019\u00e9tudiants de l\u2019IUT de Guadeloupe (D\u00e9partement de G\u00e9nie Biologique) pour un projet similaire de cr\u00e9ation de produits innovants \u00e0 base de cacao. Les produits sur lesquels les \u00e9tudiants doivent travailler sont des f\u00e8ves enrob\u00e9es et des infusions \u00e0 base de cacao.<\/p>\n

\"F\u00e8ves <\/a>
F\u00e8ves de cacao enti\u00e8res <\/div> <\/div>
\"F\u00e8ves <\/a>
F\u00e8ves broy\u00e9es et d\u00e9cortiqu\u00e9es <\/div> <\/div> <\/div>
\"\u00ab <\/a>
\u00ab P\u00e9trin \u00bb, machine utilis\u00e9e pour texturer et lisser la p\u00e2te \u00e0 tartiner <\/div> <\/div> <\/div> <\/div>
\"Masse <\/a>
Masse de cacao obtenue <\/div> <\/div> <\/div>
\"Prototype <\/a>
Prototype de pot de p\u00e2te \u00e0 tartiner <\/div> <\/div> <\/div> <\/div>
\"P\u00e2te <\/a>
P\u00e2te \u00e0 tartiner \u00e0 base de cacao, de poudre de noix de cajou et d\u2019huile de coco <\/div> <\/div> <\/div> <\/div> <\/div>\n

R\u00e9dig\u00e9 par B. Vainqueur<\/p>\n","protected":false},"excerpt":{"rendered":"

Dans le cadre du volet r\u00e9alisation de nouveaux produits, destin\u00e9s \u00e0 \u00eatre \u00e9labor\u00e9s au sein de la micro-chocolaterie en Ha\u00efti, un projet de collaboration avec un groupe d\u2019\u00e9l\u00e8ves de l\u2019\u00e9cole d\u2019ing\u00e9nieurs, SupAgro Montpellier, s\u2019est mis en place dans le cadre de la r\u00e9alisation d\u2019un module \u00ab cr\u00e9ation de produits \u00bb. Cette collaboration est initi\u00e9e \u00e0 partir du … <\/p>\n

Continuer la lecture de « Des produits innovants \u00e0 base de cacao ! »<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2],"tags":[],"yoast_head":"\nDes produits innovants \u00e0 base de cacao ! - Recavaca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recavaca.com\/index.php\/2017\/04\/19\/des-produits-innovants-a-base-de-cacao\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Des produits innovants \u00e0 base de cacao ! - Recavaca\" \/>\n<meta property=\"og:description\" content=\"Dans le cadre du volet r\u00e9alisation de nouveaux produits, destin\u00e9s \u00e0 \u00eatre \u00e9labor\u00e9s au sein de la micro-chocolaterie en Ha\u00efti, un projet de collaboration avec un groupe d\u2019\u00e9l\u00e8ves de l\u2019\u00e9cole d\u2019ing\u00e9nieurs, SupAgro Montpellier, s\u2019est mis en place dans le cadre de la r\u00e9alisation d\u2019un module \u00ab cr\u00e9ation de produits \u00bb. 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