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Questions and Answers
What are the three main varieties of cocoa?
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?
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?
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?
What happens to the cocoa beans during the initial fermentation?
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Which type of cocoa has become the most important commercially?
Which type of cocoa has become the most important commercially?
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What is the role of lactic acid bacteria in the fermentation process of cocoa beans?
What is the role of lactic acid bacteria in the fermentation process of cocoa beans?
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What is the main alkaloid in cacao?
What is the main alkaloid in cacao?
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What is the international standard for dried beans according to the Cocoa Standard?
What is the international standard for dried beans according to the Cocoa Standard?
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What causes the temperature to rise to about 50-600C during the cocoa bean fermentation process?
What causes the temperature to rise to about 50-600C during the cocoa bean fermentation process?
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What are the necessary conditions during curing to obtain good chocolate flavor and color?
What are the necessary conditions during curing to obtain good chocolate flavor and color?
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What happens if fermentation goes beyond five to six days?
What happens if fermentation goes beyond five to six days?
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What causes the beans to be killed during the fermentation process?
What causes the beans to be killed during the fermentation process?
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What temperature must the beans be maintained at for a few days after the commencement of germination to develop the correct chocolate flavor?
What temperature must the beans be maintained at for a few days after the commencement of germination to develop the correct chocolate flavor?
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What are the characteristics of properly fermented beans?
What are the characteristics of properly fermented beans?
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What are the components removed during the bean cleaning process in cocoa bean manufacturing?
What are the components removed during the bean cleaning process in cocoa bean manufacturing?
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What is the role of carbon dioxide during the fermentation of cocoa beans?
What is the role of carbon dioxide during the fermentation of cocoa beans?
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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
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Description
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.
