16 Questions
What are the three main varieties of cocoa?
Criollo, Forastero, and Trinitario
What is the name given to the reactions and changes that occur during the combined processes of fermentation and drying of cocoa beans?
Curing
How are the cocoa pods removed from the tree?
By machete or a similar knife attached to a long pole
What happens to the cocoa beans during the initial fermentation?
Yeast fermentation produces ethanol from sugars in the pulp and raises the temperature of the beans
Which type of cocoa has become the most important commercially?
Trinitario
What is the role of lactic acid bacteria in the fermentation process of cocoa beans?
They predominate in anaerobic conditions and reduce the pH from 6.7 to 5
What is the main alkaloid in cacao?
Theobromine
What is the international standard for dried beans according to the Cocoa Standard?
Grade 1: % mouldy not greater than 3.0%, % slaty not greater than 3.0%, % optical density (O.D) of the liquor not greater than 3.0. Grade II: % optical density (O.D) of the liquor not greater than 6.0
What causes the temperature to rise to about 50-600C during the cocoa bean fermentation process?
Ethanol is oxidized to acetic acid by acetic acid bacteria, which also cause the temperature to rise.
What are the necessary conditions during curing to obtain good chocolate flavor and color?
Germination during the first stages of fermentation, maintenance of beans at a temperature of about 500C for a few days, and removal of carbon dioxide generated during fermentation.
What happens if fermentation goes beyond five to six days?
If fermentation goes beyond five to six days, the pH becomes much lower, and the chocolate flavor will consequently be destroyed.
What causes the beans to be killed during the fermentation process?
The combination of heat and up to 2% w/w acetic acid kills the beans.
What temperature must the beans be maintained at for a few days after the commencement of germination to develop the correct chocolate flavor?
The beans must be maintained at a temperature of about 500C for a few days after the commencement of germination.
What are the characteristics of properly fermented beans?
Properly fermented beans exhibit a brown or partly purple appearance when cut, and also exhibit segmentation of the cotyledons.
What are the components removed during the bean cleaning process in cocoa bean manufacturing?
Extraneous such as stones, string, chaff, broken shell, and hollow beans are removed during the bean cleaning process in cocoa bean manufacturing.
What is the role of carbon dioxide during the fermentation of cocoa beans?
The carbon dioxide generated during fermentation must be removed.
Study Notes
Varieties of Cocoa
- There are three main varieties of cocoa:
Cocoa Processing
- Cocoa pods are removed from the tree by harvesting
- The combined processes of fermentation and drying of cocoa beans are referred to as "sweating"
- During initial fermentation, the cocoa beans undergo a series of reactions and changes, including the breakdown of sugars and the development of flavor and aroma
- Lactic acid bacteria play a crucial role in the fermentation process of cocoa beans, contributing to the development of flavor and aroma
- The main alkaloid in cacao is theobromine
Commercial Importance
- Forastero has become the most important commercially produced cocoa variety
Fermentation Conditions
- Temperature rises to about 50-60°C during the fermentation process due to the metabolic activity of microorganisms
- If fermentation goes beyond five to six days, it can lead to off-flavors and affect the quality of the beans
- The beans are killed during the fermentation process due to the increase in temperature and acidity
- To develop the correct chocolate flavor, the beans must be maintained at a temperature of around 18°C for a few days after the commencement of germination
Fermented Beans
- Properly fermented beans are characterized by a brown color, a dry and crumbly texture, and a developed flavor and aroma
Bean Cleaning
- The components removed during the bean cleaning process in cocoa bean manufacturing include dirt, broken beans, and other impurities
Carbon Dioxide
- Carbon dioxide plays a role in the fermentation of cocoa beans, helping to drive the processes of fermentation and drying
Test your knowledge about the processing of cocoa, including its varieties, fermentation, and curing of cocoa beans. Learn about the reactions and changes that occur during these processes.
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