Fermentation, Drying, and Storage of Cacao Beans

Publisher Summary This chapter discusses the essential methods used in cacao processing and storage of commercial cacao in tropical climate. Methods such as fermentation and drying for processing cocoa have been described. The chapter reviews some of the organisms found in fermenting masses or on raw cacao. Composition and variation of the microflora during fermentation have been studied. Because knowledge of changing environmental conditions in the fermenting pulp is essential for a deeper insight into the causes of the changing composition of the microflora, the chapter considers factors such as: temperature, aeration, and chemical factors. Experiments on changes in the fermentation procedures have been carried out in many of the producing countries. The purposes of these experiments are to obtain a greater yield or a more valuable product with more flavors, less acetic acid, more plump beans, more uniform appearance, etc. To obtain more ester-like substances that are supposed to improve the flavor, a prolongation of the period of yeast domination has been attempted. The chapter tabulates the consequences of processes induced by internal fermentation. A brief description of the microscopic anatomy of the seed with respect to alcohol-treated material and raw cacao is given.