Effect of methods of fermentation on temperature, acidity and quality of cocoa (Theobroma cacao L.) beans

Abstract

The trend of variation in temperature, and pH of cocoa beans in heap and tray methods of fermentation was studied at the Cocoa Research Institute of Ghana. Heaps of sizes having 50 kg, 150kg, and 450 kg and the standard tray method of fermentation were tested and the grades of dried beans obtained from the different methods were compared. In the heaps, a higher peak temperature was reached as compared to the trays. The beans in the heaps followed regular fluctuations in temperature during fermentation while the temperature fluctuations were low in the trays. The final pH values of pulp and beans were not much affected by the method of fermentation and heap size However, the decrease in pH of cotyledons was slower in the largest heap The fermentation methods and heap sizes did not markedly affect the grade of the dried beans.