Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans

Abstract

Cocoa is part of the cultural heritage in many areas of South and Central America and has played an important role in the history of human culture there. The modern methods of cocoa bean production for the purpose of the manufacture of modern chocolate are tied to the origin and development of cocoa bean fermentation and processing methods and the science of microbiology. To date, however, there has not been a study that discusses the impacts of both science and culture on the evolution of cocoa beans and cocoa bean processing. This work provides both a detailed overview of the evolution and historical development of cocoa, from its earliest forms to modern chocolate manufacturing, an in-depth discussion of the biochemistry of cocoa bean fermentation, as well as a compilation of primary research studies with details on fermentation methods, the scientific bases of interactions in microbial fermentations, and methods for their investigation, as well as metabolites that are produced. As a result, we present here the major microorganisms among all the ones that have been identified in previous studies. This database will aid researchers seeking standardized inoculants to drive cocoa bean fermentation, as well as serve as a guide for inventorying and assessing other food evolution-related studies regarding traditional and artisanal-based food systems.

State‐of‐the‐Art Chocolate Manufacture: A Review

“…It is worth noting that there are other methods of fermentation, and each one is employed more or less frequently in different countries. For example, in Ivory Coast and Ghana (West Africa), the fermentation is carried out in heaps, as well as in trays (Beckett , ; Ozturk and Young ). The heaps can be used to ferment cocoa bean masses in amounts between 25 and 2500 kg, although small amounts are desirable because they normally produce better flavors.…”

“…The cocoa variety selected and its fermentation are 2 of the main factors that influence the taste, aroma, and color of the final product (Ozturk and Young ). This is because during fermentation the precursors of the final flavor of chocolate (both volatile and nonvolatile compounds) are produced (Álvarez and others ).…”

Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation

“…During the first hours, yeasts degrade the cocoa pulp converting carbohydrates into ethanol and lowering pulp viscosity, on the other hand, the ENT has a pectinolytic activity. Subsequently, LAB degrades the carbohydrate-rich pulp producing mainly lactic acid, finally, AAB oxidizes ethanol into acetic acid (Kongor et al, 2016;Ozturk and Young, 2017). In this last step, the production of acetic acid lowers pH and increases bean mass temperature (40-50 • C), these conditions affect the seed and cause its death, promoting the subsequent release of the flavor precursors associated with chocolate quality (Schwan et al, 2014;De Vuyst and Weckx, 2016;Illeghems et al, 2016).…”

Fine Grained Longitudinal Analysis of Cocoa Bean Fermentation Provides Insights Into the Dynamics of Microbial Populations

“…During the first hours, yeast degrades the sugars and pectin present in the cocoa pulp converting them into ethanol. Subsequently, LAB degrades the carbohydrate-rich pulp producing mainly lactic acid, finally, AAB transforms the lactic acid into acetic acid (3, 4). In this last step, the production of acetic acid lowers pH and increases bean mass temperature (40-50 °C), these conditions affect the seed and cause its death, promoting the subsequent release of the flavor precursors associated with chocolate quality (5–7).…”

“…Furthermore, we study the dynamics of the microbial community involved in the process of fermentation and the effect of protocols, the levels of inter-connectivity of the community with the tools employed during the fermentation process and the patterns of intra-specific diversity and its relationship with geographic location and/or fermentation protocols. Such understanding has important implications in the improvement of fermentation technologies, the optimization of protocols and might be relevant to monitor and select potential starter cultures (3, 4, 21).…”