Balasimha, D.Bhat, N.T.Bopaiah, B.M.2014-06-042014-06-042007-02-08J.Plantn.Crops 1983 v-11 i-1 p-55-59http://hdl.handle.net/123456789/2383Indian cocoa beans are usually acidic due to defective harvesting, fermentation and drying. An improved processing method was developed to overcome the acidity problem. Microbiological and chemical changes occurring during the processing of cocoa beans have been compared and discussed.enchemistrymicrobiologycocoafermentationArticle