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Cocoa flavour improvement through pod storage and fermentation using partitioned deep boxes.

Effendi, S.;

Menara Perkebunan Year: 1993 Vol: 61 Issue: 1 Pages: 9-12 Ref: 15 ref.

1993

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Cocoa flavour improvement through pod storage and fermentation using partitioned deep boxes.

Cocoa fermentation using deep boxes tends to produce beans with high acidity due to lack of aeration, but using shallow boxes combined with postharvest pod storage can reduce bean acidity. In a trial conducted in 1992, pods of the Upper Amazon Hybrid were stored for 5, 10 or 15 days in dry heaps, after which they were split and the beans fermented. Three simultaneous fermentations, lasting a total of 6 days, were carried out in deep boxes (each 120 cm long x 90 cm wide x 90 cm deep, holding 1000 kg beans) each containing 6 hollow wooden partitions measuring 85 cm long x 3 cm wide x 85 cm high, and placed 20 cm apart. Beans were sampled every 24 h during fermentation. Storing pods for 15 or 10 days, resulted in lower acidity and a stronger chocolate flavour after fermentation for 5 days than storage for 5 days, which produced beans of insufficient acidity. Beans fermented for 6 days were judged to have been over-fermented by their unpleasant ammonia smell and mould growth.