Journal of Experimental Agriculture International

The primary raw material for the chocolate industry is cacao (Theobroma cacao). Once the pods are harvested and shelled, the beans are subjected to fermentation and then drying as quickly as possible. These two processes have a direct impact on the quality of marketable cacao. The experiments took place at the Félix Houphouët Boigny University of Cocoa site, Abidjan, from September to October 2024. Samples harvested in the Sikensi area, less than 100 km from Department of Technology of the university. This study focuses on improving the fermentation process, an essential phase for developing cacao aromas. In this study, a 60 cm barrel filled to 70% capacity was used for fermentation. The temperatures in this empty fermentation barrel, as well as those in the presence of the beans, were measured over 1 to 5 days. Approximately 30 kg were fermented. A representative sample was taken each day of fermentation and then air-dried to monitor bean browning. A cutting test was also performed on the fermented beans after drying. The results indicate a temperature difference of approximately 1°C between the inside and outside of the empty fermenter, with temperatures remaining nearly identical at different heights within the fermenter. During fermentation, a small average temperature difference of 1.8°C was observed between 13 cm and 39 cm inside the fermentation heap. Browning began on the second day and reached its optimum on the fourth day. The cutting test confirmed the good market quality, with a score of 72% brown beans. These values indicate that our fermenter is a reliable tool for fermenting small quantities of cocoa.