Cocoa Fermentation I

Lots of people ask about cocoa bean fermentation, what is it and why is it necessary…. In short, fermentation is a very complex process, involving microbial activity acting on the cocoa pulp, changes in the internal cell structure and chemistry of the bean, and changes in the internal colour of the bean. The temperature and acidity generated in fermentation kills the cocoa bean, and the process is critical for chocolate manufacturers as it generates the precursors for cocoa flavour (when the beans are roasted). Although the chemistry is complex, the process on the farm is very simple, just making a heap of beans and covering with banana leaves. These are the recommendations on how to ferment beans in Ivory Coast – instructions given out to farmers as laminated sheets in a recent ICCO project.

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Cocoa Bean Fermentation – Post II Here

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