Cocoa beans fermentation and drying
Cocoa beans fermentation and drying:
Cocoa beans fermentation and drying is a vital ritual in Cocoa production. Beans fermentation is important for several reasons. Fermentation terminates germination of beans and ensures a good taste of roasted beans. Fermentation initiates the process of Chocolate flavour development. This is very important for Chocolate manufacturers. Well fermented beans develop a balanced acidity, astringency and bitterness. Well fermented beans have brown colour when cut open.
Two fermentation methods exist. These are the Heap fermentation and Box fermentation.
Heap fermentation method:
The process is as follows. Place Banana or Plantain leaves on the ground where the fermentation will be done. Pierce reasonable holes in the leaves on the ground to ensure good drainage for the fluid that will exude from the wet beans.
Pour the wet beans at the centre of the Banana or Plantain leaves. Completely cover the wet beans with more Banana or Plantain leaves and put a reasonable weight (logs or stones) on the heap to hold the leaves in place. Never use black plastic sheets in place of Banana or Plantain leaves.
It is recommended that the heap is located under a shade. Good fermentation is achieved with larger heaps from 20 kg but not more than 2000 kg. This ensures a high enough temperature for good fermentation and flavour development.
Cocoa waste must not be mixed with the wet beans. The Placenta, germinating beans, diseased or brown beans must be removed from the wet beans before commencing fermentation.
Leave the heap for 6-7 days for good fermentation. After 2 days, beans must be turned or remixed to allow good fermentation of all beans. Repeat the turning again after 2 days; covering again with the Banana or Plantain leaves.
Box or basket fermentation method:
The bottom and sides of the box or basket is lined with Banana or Plantain leaves. Pierce a few holes in the leaves at the bottom of the box or basket to allow good drainage.
Pour wet beans into the box or basket and cover the wet beans with Banana or Plantain leaves. Turn the beans after 2 days and fermentation is complete after 6-7 days.
Drying is done after fermentation is complete. Two methods of drying exist- solar drying and sun drying. Solar drying is usually not used by smallholder farmers so the ensuing discussion on drying will focus on sun drying.
Drying in the sun on raised platform is recommended because this prevents beans from mixing with other foreign materials such as stones, leaves, etc.
Spread beans evenly on raised platform for thorough drying. Regularly turn the beans on the raised platform and remove discoloured beans, placenta remnants and other foreign materials. Ensure that beans are not exposed to rains.
To know if beans are well dried, a cracking sound is heard when a handful of the beans are squeezed.
The slideshow below has pictures on Cocoa beans fermentation and the drying process:
Reference:
S. David 2010. Good agricultural practices for sustainable cocoa production: a guide for farmer training. Manual 2: Integrated crop and pest management for mature cocoa farms. Sustainable Tree Crops Program, International Institute of Tropical Agriculture, Accra, Ghana. November 2010 version
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