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About the Crop

Schemes / Programmes

Application Forms

Guidelines

Implementing Agencies

Nurseries

Statistics

About Cocoa

:: Abo ut TH E CROP - COCOA ::

Processing of Cocoa Beans

1. Fermentation

2. Heap Method

3. Tray Method

4. Box Method

5. Drying & Storage

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1. Fermenta t ion

Fermentation of Cocoa beans is essential to remove the mucilaginous pulp, to develop flavour and

aroma precursors, reduce bitterness, kill the germ of the seed and to loosen the testa. Among the

various methods adopted for fermentation in different cocoa producing countries, Heap, Box Tray and

Basket methods are considered as the standard methods.

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2. Heap Method

This method involves keeping a mass of not less than 50 kg. of wet beans over a layer of banana

leaves. The banana leaves are spread over a few sticks to keep them a little raised over the ground

level to facilitate the flow of sweating. The leaves are folded and kept over a heap of beans and a few

wooden pieces kept over it to keep the leaves in position. The heaps are dismantled and the beans

mixed the third and fifth days. It needs about six days for the completion of fermentation and the

beans can be taken out for drying on the seventh day.

Even though the minimum quantity of beans required for effective fermentation is 50 kg. a further

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increase in quantity of beans in a heap will be beneficial. However, heaps of more than about 500 kg.

may be difficult to handle.

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3. Tray Method

Wooden trays of size 90 cm x 60 cm x 13 cm with battens or reapers fixed at the bottom with gaps in

between, are filled with beans. Each tray can contain about 45 kg. wet beans. Six such trays are

stacked one over the other and an empty tray is kept at the bottom to allow for drainage of sweating.After stacking, the beans of the top most tray are kept covered with banana leaves.

After 24 hours of setting the stack of trays is kept covered with gunny sacking to conserve the heat

that develops. There is no need for mixing the beans and fermentation will be completed in four days.

On the fifth day the beans can be taken out for drying.

The minimum number of trays required to be stacked is about six but as many as 12 trays can be

used simultaneously.

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4. Box Method

Wooden boxes of 1.2 x 0.95 m x 0.75 m with holes at the bottom and sides of the box are filled with

wet beans. These boxes can hold one M.T. of wet beans. The beans are to be mixed on alternate

days. As the quantity of beans is high, this is best done by changing the beans from one box to

another at the time of mixing. This would necessitate having a minimum of three boxes.

Wet beans taken for fermentation should be sufficiently ripe so as to separate the beans form the

polacuta and husk easily. Minimum quantity of wet beans for a normal fermentation is about 100 kg.

The duration of fermentation is commonly for 3-5 days i.e., 72-120 hrs. Fermentation over 120 hours

will cause loss of chocolate flavour and development of off flavour.

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5. Dry ing & Storage

The fermented beans can be dried either in the sun or by artificial means. Sun drying can be done in

thin layers of 2 - 3 cm. depth and stirring from time to time. When the beans are dried properly, they

produce a characteristic cracking sound on compressing a fistful of beans in the palm. The more

scientific method is to use moisture meter. The dried beans after cooling maintaining 6 -8% moisture

should be cleared before storage. The fruit broken, shriveled and other extraneous material are

removed. The cleared bags are kept on a raised platform of wooden planks.

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