Plantation Crops (2+1)

 fermentation in cocoa

Purpose of fermentation in cocoa includes
1) To remove the adhering mucilaginous pulp,
2) To develop chocolate flavor and aroma precursors and to reduce bitterness,. Chocolate flavor is developed by the process of fermentation and drying at producer level and roasting them by manufacturer. The correct fermentation of cocoa beans is very important since, no subsequent process will correct the bad effect created at this stage.
3) To kill the germ ( reproductive cells) of the seed and to loosen the testa.
4) To loosen testa and cause cotyledons to spread out.

Process of fermentation in cocoa
It involves keeping the mass of cocoa beans immediately after taking out of the pods. Proper insulation for retention of temperature and adequate facilty for aeration of beans and drainage the sweat liquor is given.
Process of fermentation lasts for about 6 days ( in Forestero type) during which period the pulp or mucilage adhering to the beans dis-appear and cotyledons changes its colour. Eg. In Forestero colour changes from purple or violet to dark chocolate brown.