Harvesting and Storage



The topic that will be discussed today it is about harvesting and storage of guarana.
To know that the fruits are ready to be harvested, just observe the fruits. When the fruits are ripe they partially open, leaving one to three dark brown seeds with the lower half covered by a thick white aryl. Harvesting is carried out at this stage when 2/3 of the bunches show the fruits open, so that the bark does not open fully, avoiding the fall of the seeds ( this happens if the fruits are harvested too late)
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The harvest of the guarana is done by human labor even in large scale of production.

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The guarana fruit should be pulped and roasted for commercialization. After harvest, the fruits are packed in bags or stacked in a clean place with a cement or ceramic floor, in an enclosed place to avoid access of pests and animals. The fruits stay in this place for up to three days for the fermentation process to take place.
this process of fermentation facilitates the removal of the bark, either manually or with appropriate equipment. After the pulp, the seeds are washed in clean water and classified in two sizes, by sieve with a mesh of six millimeters.

After sorting, the seeds are toasted separately, making it possible to standardize the roasting point and obtain a homogeneous product. The roasting is done in clay pot or metal, on a low heat, stirring the seeds constantly for better heat distribution. The roasting in clay pot is the most used and takes four to five hours.
For the soft drink industry, the seeds will be ready when they reach
 relative humidity around 5% to 7%. For guaraná on stick, the humidity should be 8% to 12%.

The seeds are stored in aerated bags, preferably of natural fibers, made of burlap or jute. Storage time, provided that under proper conditions (protected from light, heat and moisture) can reach up to 18 months.

http://www.sebrae.com.br/sites/PortalSebrae/artigos/o-cultivo-e-o-mercado-do-guarana,969a9e665b182410VgnVCM100000b272010aRCRD

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