Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana

Abstract

Cocoa (Theobroma cacao) contributes significantly to Ghana’s GDP and has made Ghana a recognized leader in the cocoa industry. However, there are myriad problems associated with Ghana’s cocoa bean quality. One such problems stems from farmers paying less attention to the required postharvest activities (fermentation and drying) which contributes significantly to bean quality losses. This study investigated the effect of the duration of the traditional heap fermentation period and different drying methods: solar biomass hybrid dryer (SBHD) and traditional sun drying method (TSDM) on the bean quality of two cocoa varieties (hybrid cocoa and Amazonia). Quality attributes of cocoa beans such as pH, moisture content, fat content, crude protein, free fatty acids, phenolic contents, colour, and bean size were examined. The statgraphics statistical tool was used to analyse data and the least significant difference (LSD) was used to compare treatment means. Purple beans incidence was observed to be lower in hybrid with a value of 21.90% in the solar biomass hybrid dryer after 5 days of fermentation. Hybrid recorded the highest flavonoid value of 6069.74 mg QE/g DW in the traditional sun drying after 7 days of fermentation. Hybrid as well recorded the highest total phenolic value of 711.44 mg GAE/g DW in the solar biomass hybrid dryer under 5 days of fermentation. Results also indicated that using the solar biomass hybrid dryer resulted in the best moisture content removal and was very efficient compared with the traditional sun drying method in ensuring high-quality beans per international market standards. Cocoa beans dried under SBHD had the overall highest purity and were of better quality compared to those dried directly in the sun. There were no significant differences ( p ≤ 0.24 ) in percentage purity among the cocoa samples studied.

Compliance with cocoa quality management practices in Ghana; To what extent are cocoa farmers complying?

“…Empirically, several studies have investigated strategies to improve cocoa quality at the farm level across Africa and Ghana [ 2 , 4 , 13 , 14 , 16 ]. Some studies have emphasised the role of institutions in enhancing cocoa quality [ 2 , [17] , [18] , [19] ].…”

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

“…Cocoa ( Theobroma Cacao L.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste) [1], which has sustained part of the daily diet of people and is currently making inroads in the cosmetics, perfumery and pharmaceutical industries [2] with a requirement in the final quality of the product. Recent studies have reported that grain quality in sensory terms is affected by different factors such as the genetics of the material [3], environmental conditions [4], the state of maturity of the grain and practices in the postharvest stage [5], such as those related to fermentation and drying [6,7].…”