Abstract: Fermentation as an important operation in the processing of cocoa beans is now affected by the recent climate change across the globe. The major requirement for effective fermentation is the ability of the material used to retain sufficient heat for the required microbial activities. Apart from the effects of climate on the rate of heat retention, the materials used for fermentation plays an important role. Most Farmers still restrict fermentation activities to the use of traditional methods. Improving on cocoa fermentation in this era of climate change makes it necessary to work on other materials that can be suitable for cocoa fermentation. Therefore, the objective of this study was to determine the effects of fermentation techniques on the quality of cocoa beans. The materials used in this fermentation research were heap-leaves (traditional), stainless steel, plastic tin, plastic basket and wooden box. The period of fermentation varies from zero days to 10 days. Physical and chemical tests were carried out for variables in quality determination in the samples. The weight per bean varied from 1.0-1.2 g after drying across the samples and the major color of the dry beans observed was brown except with the samples from stainless steel. The moisture content varied from 5.5-7%. The mineral content and the heavy metals decreased with increase in the fermentation period. A wooden box can conclusively be used as an alternative to heap-leaves as there was no significant difference in the physical features of the samples fermented with the two methods. The use of a wooden box as an alternative for cocoa fermentation is therefore recommended for cocoa farmers.
Abstract: Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans using banana leaves or a fermentation basket, both of them leading to a poor product thermal insulation and to an inability to mix the product. Box fermenter reduces this loss by using a wood with large thickness (e>3cm), but mixing to homogenize the product is still hard to perform. Automatic fermenters are not rentable for most of producers. Heat (T>45°C) and acidity produced during the fermentation by microbiology activity of yeasts and bacteria are enabling the emergence of potential flavor and taste of future chocolate. In this study, a cylindro-rotative fermenter (FCR-V1) has been built and coconut fibers were used in its structure to confine heat. An axis of rotation (360°) has been integrated to facilitate the turning and homogenization of beans in the fermenter. This axis permits to put fermenter in a vertical position during the anaerobic alcoholic phase of fermentation, and horizontally during acetic phase to take advantage of the mid height filling. For circulation of air flow during turning in acetic phase, two woven rattan with grid have been made, one for the top and second for the bottom of the fermenter. In order to reduce air flow during acetic phase, two airtight covers are put on each grid cover. The efficiency of the turning by this kind of rotation, coupled with homogenization of the temperature, caused by the horizontal position in the acetic phase of the fermenter, contribute to having a good proportion of well-fermented beans (83.23%). In addition, beans’pH values ranged between 4.5 and 5.5. These values are ideal for enzymatic activity in the production of the aromatic compounds inside beans. The regularity of mass loss during all fermentation makes it possible to predict the drying surface corresponding to the amount being fermented.
Abstract: Fermentation is well known as an essential process to
develop chocolate flavor in dried cocoa beans. Besides developing
the precursor of cocoa flavor, it also induces the color changes in the
beans. The fermentation process is influenced by various factors such
as planting material, preconditioning of cocoa pod and fermentation
technique. Therefore, this study was conducted to evaluate color of
Malaysian cocoa beans and how the duration of pods storage and
fermentation technique using shallow box will effect on its color
characteristics. There are two factors being studied i.e. duration of
cocoa pod storage (0, 2, 4 and 6 days) and duration of cocoa
fermentation (0, 1, 2, 3, 4 and 5 days). The experiment is arranged in
4 x 6 factorial designs with 24 treatments and arrangement is in a
Completely Randomised Design (CRD). The produced beans are
inspected for color changes under artificial light during cut test and
divided into four groups of color namely fully brown, purple brown,
fully purple and slaty. Cut tests indicated that cocoa beans which are
directly dried without undergone fermentation has the highest slaty
percentage. However, application of pods storage before fermentation
process is found to decrease the slaty percentage. In contrast, the
percentages of fully brown beans start to dominate after two days of
fermentation, especially from four and six days of pods storage batch.
Whereas, almost all batches of cocoa beans have a percentage of fully
purple less than 20%. Interestingly, the percentage of purple brown
beans are scattered in the entire beans batch regardless any specific
trend. Meanwhile, statistical analysis using General Linear Model
showed that the pods storage has a significant effect on the color
characteristic of the Malaysian dried beans compared to fermentation
duration.