Temperature and pH of cocoa pulp in four Malaysian spontaneous cocoa pulp fermentations.

*B1 and H1 (box and heap fermentation 1 respectively) were performed in the beginning of the harvest season (October 2011), while B2 and H2 (box and heap fermentation 2 respectively) were executed at the end of the harvest season (January 2012).
Different parameters are listed for each fermentation: pHi = initial pH, pHf = final pH, pHmin = minimal pH, pHmax = maximal pH, Ti = initial temperature, Tf = final temperature, Tmin = minimal T, Tmax =  maximal temperature.