Evaluation of different fermentation processes for use by small cocoa growers in mexico

Abstract

The aim of this research was to evaluate four different cacao (Theobroma cacao L.) fermentation conditions and their effect on fermented bean quality, in order to be able to recommend the most suitable condition to producers in the municipality of Huimanguillo, Tabasco, Mexico. Fermentations were carried out in square wooden boxes with capacity for 1000, 300, and 100 kg of fresh beans, as well as a rotary drum with capacity for 500 kg thereof. The fermentation process was carried out for 7 days, and the response variables measured were mass temperature, total soluble solids (TSS), pH, and acidity. The TSS were totally depleted after 2 days, during which time the yeasts transformed them into ethanol at temperatures of 25-35°C. The most notable temperature increase in the four treatments was 49°C on the third day, corresponding to a decrease in pH from 6.31 ± 0.40 to 4.76 ± 0.03 and an increase in acidity from 0.38 ± 0.04 to 1.17 ± 0.25 g kg −1 , due to the formation of organic acids. There were no significant differences among the four treatments (Tukey α = 0.05). The cut test showed that fermentation in 300-and 100-kg boxes and in the 500-kg rotary drum produced the same effect on fermentation quality, but the 1000-kg boxes exhibited lower quality (Tukey α = 0.05). 691

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“…The oxidation of alcohol is an exothermic process that causes the temperature of the fermenting mass to be increased, reaching temperatures higher than 45°C (De Vuyst and Weckx, 2016;Gutiérrez, 2017). However, such temperatures above 45°C were reported for large-scale fermentation at least 100 kg of cocoa as shown during fermentations performed by Hernández-Hernández et al (2016), Lagunes-Gálvez et al (2007, and Papalexandratou et al (2019). In the case of small-scale cocoa fermentations, it has been reported that the maximum temperature reached is around or less than 45°C.…”

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