Aims: Multiple rejections of Cameroonian cocoa at the level of the international market proved that commercial cocoa produced in this country still has an unstable quality. In view to contribute to the improvement of the quality of this product, an investigation was made on the post-harvest treatments. Methodology: An inquiry form on the techniques of post-harvest treatments was effectuated in two cocoa production zones, notably Biwong Bulu and Mvangang subdivisions in the southern region of Cameroon. The fermented and dried beans were collected from farmers and their physicochemical characteristics were evaluated for their quality. Results: The results obtained show that the producers, made up on an average of 90% men, of which 38.3%, were elderly (> 50 years old) and were not affiliated to a cooperative, thus lacking knowledge of the quality criteria of commercial cocoa; as a consequence, the post-harvest cocoa processing method is not well respected. Only 41.8% of the producers respected the order of the different unit operations of post-harvest treatment. There were four types of fermentation mode (box, banana leaves, tarpaulin and plastic bags) and three types of drying mode (hurdle, tarpaulin and soil). The different treatment modes significantly influenced the quality of the cocoa beans and thus, the morphological and physicochemical properties of the different samples. Large cocoa beans are obtained through fermentation in cascading crates (V = 1030 ± 50.90 mm3) and drying on raised trays (V = 1310 ± 77.36 mm3), which is the material that allowed to quickly reach a moisture content conform (6.82 ± 0.91%) to cocoa of commercial quality. Conclusion: The system of post-harvest treatment in the southern region of Cameroon was not respected as recommended. Sensitization and training farmers are necessary for the success of cocoa production in this region, particularly for these two subdivisions.

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