An essential aspect of competing in the world market is the quality of the cocoa bean, which is influenced by different factors ranging from genetics to post-harvest processes. The aim of this research was to determine the effect of the maturity stage (2, 3, and 4), genotype (CCN51, ICS95, and TSH565), and geographical location (Algeciras and Garzón, Colombia) of cocoa on the pH and titratable acidity of the pulp and bean, and the fermentation index of the bean during days 0, 3 and 7 of fermentation. The response variables were analyzed through an analysis of variance (ANOVA), and multiple comparisons (pairwise) were made using Tukey's test with a significance level of α = 0.05. Additionally, a longitudinal analysis was carried out as there are measurements over time, and autocorrelation of individuals over time can occur, allowing contrasting the results through another analysis. The results showed that the factor with the strongest influence on the physicochemical characteristics evaluated was the genotype, affecting the bean and pulp pH and the fermentation index. Likewise, it was possible to show that, of the three genotypes evaluated, CCN51 stood out for presenting less bean acidity and higher bean pH and fermentation index. The genotype is the factor with the strongest effect during cocoa fermentation. This solves bean quality heterogeneity, the main international marketing problem.

Effect of the maturity stage, genotype, and geographical location on the physicochemical characteristics of the cocoa bean during fermentation

In the cacao industry changes in basic operations like treatment of the raw material have a great impact on reducing dead times, and final product quality. This study evaluated two draining and two drying pulp conditioning as possible alternatives to reduce the dead time associated with decreasing pulp moisture, conditions required to improve fermentation behavior, and final flavour profile. The results were compared with the control which corresponds to traditional fermentation. Physical, chemical, and sensory analyzes were recorded. A completely randomized experimental design was used with repeated measures over time. The results show that draining the beans for 5 h eliminated the storage step, reduced the total fermentation time from 9 to 7 days, and enhanced the fruity and nutty aromas and cocoa flavour, whereas the drying conditioning reduced flavour and aroma development. Finally, the draining conditioning reduces the dead time of the process and improves the fermentation time, and flavour and aroma of the final product. 

Kelly J. Pedroza

Papers

Reducing Dead Time and Improving Flavour Profile by Pulp Conditioning of Cacao Beans