Digitalization of Management of Cocoa Bean Fermentation Process to Guarantee Beans Quality
Aka Stéphane Koffi *
Technology Laboratory, Félix Houphouët Boigny University, BP V34, UFR SSMT, Abidjan 01, Côte d’Ivoire.
Ano Rodrigue Wilfried Kouadjo
Laboratory of Information and Communication Sciences, Technologies (LASTIC), African Higher School of Information and Communication Technologies (ESATIC), 18 BP 1501 Abidjan 18, Côte d’Ivoire.
Zokagon Aristide Tieu
Laboratory of Fundamental and Applied Physics, Nangui Abrogoua University, 02 BP 801, UFR SFA, Abidjan 02, Côte d’Ivoire.
Bognan Cathérine Soro
Technology Laboratory, Félix Houphouët Boigny University, BP V34, UFR SSMT, Abidjan 01, Côte d’Ivoire.
Yao N’goran
Technology Laboratory, Félix Houphouët Boigny University, BP V34, UFR SSMT, Abidjan 01, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Cocoa bean fermentation is a critical post-harvest operation that influences bean quality and suitability for chocolate processing. This study examined the digitalisation of cocoa bean fermentation management using an instrumented cylindrical fermenter designed to support monitoring and controlled turning. Ripe cocoa pods obtained from Côte d’Ivoire were fermented in cylindrical fermenters made of plastic and wood. Fermentation behaviour was assessed through temperature monitoring, microbial population analysis and pH measurement of bean components. Temperature probes inserted at different heights in the fermenting mass recorded thermal evolution, while yeasts, lactic acid bacteria, acetic acid bacteria, Bacillus and moulds were enumerated using dilution and culture methods. The pH of whole beans, kernels and pulp-shell fractions was also monitored. The cylindrical fermenter retained fermentation heat and showed relatively small temperature differences between turning operations. Internal temperatures increased during fermentation and reached values consistent with active fermentation. Microbial succession followed the expected trend, with yeasts and lactic acid bacteria appearing early, followed by acetic acid bacteria and Bacillus during later stages. The study also presents an electronic control approach using a microcontroller, relays, a motorised turning mechanism, temperature sensors and a mobile application interface for remote observation and turning control. The results indicate that temperature is a suitable physical parameter for digital monitoring of cocoa fermentation. The cylindrical fermenter and dynamic turning method produced at least 80% brown beans. The proposed system may reduce manual workload and support more consistent process management, although further field validation remains necessary.
Keywords: Cocoa fermentation, cocoa bean quality, digital agriculture, instrumented fermenter, temperature monitoring, microbial succession, pH evolution, motorised turning, remote monitoring, post-harvest management.