Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans

Abstract

This study aims to compare the effect of three cocoa fermentation methods and their duration on raw cocoa quality. Results showed a decrease in percentage of physical quality defects on fermentation method. Cocoa fermented for 4 days presented higher percentage of purple beans reached 45% and about 10% of slaty beans than cocoa fermented for 6 days whatever the process. Fermentation duration did not influence the mouldy beans that were around 1%. Formation of brown beans increased from 16% to 50% depending on the fermentation duration and process. Using wooden boxes allowed higher percentage of 77%-90% brown beans than others materials. Acidity of cocoa decreased on fermentation duration but beans treated in boxes were significantly (P = 0.05) acidic from 1.40 and 3.07 meq of NaOH g )1 . Fungal population did not vary in number depending both on the duration and the fermentation method with rates that ranged from 3.32 · 10 7 to 8.63 · 10 7 CFU g )1 .

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

“…Many factors influence the fermentation, such as the method, duration, speed, pod storage, and cocoa bean genotype, leading to significant differences in the quality of cocoa (Afoakwa ; Afoakwa and others ). Platforms, heaps, baskets, trays, and boxes are among the most used fermentation methods (Guehi and others ). The heap method offers a better quality of cocoa than the box method, due to a more uniform fermentation (Guehi and others ).…”

Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds

“…Distal portion of the pod falls away and the beans remain attached to the placenta from which they can be easily extracted. The beans were removed carefully by hand from placenta to exclude any germinated or mouldy beans, or pieces of shell (Guehi et al, 2010). The fresh and clean beans surrounded with pulp were immediately transferred to the fermentation house (Assi-clair et al, 2019).…”

Kajian Pengaruh Berat Biji Kakao Perkotak Dan Waktu Pengadukan Terhadap Keberhasilan Proses Fermentasi

“…Asam-asam organik yang terbentuk seperti asam laktat dan asam asetat. Asam-asam tersebut akan berpengaruh terhadap keasaman (pH) biji setelah fermentasi (Ardhana & Fleet, 2003;Ramlah & Daud, 2009;Guehi, et al, 2010;Pasau, 2013). Diantara atribut-atribut rasa cokelat, rasa asam merupakan atribut penting yang juga memberikan kontribusi yang nyata terhadap citarasa keseluruhan produk cokelat (Jinap et al 1994).…”