Removal Of Cocoa Bean Acidity By Improved Processing
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Date
1980
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Abstract
Several methods of fermentation and drying were taken up to evolve a suitable technique yielding quality beans. The "maturation effect" resulted in lowering acidity. Fermentation boxes provided with side gaps for better aeration gave excellent results. Initial slow drying in artificial driers gave low acid beans though sundrying was the best method. The changes in micorflora during fermentation have been monitored. By improving processing methods it has been possible to mitigate the high acidity of locally produced cocoa beans.
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In: Proceedings, PLACROSYM III, GIFT, Cochin, 12-15 Dec. 1980. Edited by K. V. George and others 93-98