Model Fermentation of Cocoa (Theobroma cacao) can Produce Similar Microbial and Chemical Quality of Cocoa Compared to Conventional On‐Farm Cocoa Fermentation
Abstract:Polyphenols in cocoa beans contribute from 12 to 18% dry weight of the whole bean. The major constituent polyphenols in cocoa are catechins (37%), procyanidins (58%) and anthocyanins (4%). Despite the high content of polyphenols in cocoa, cocoa processing including fermentation significantly affects the composition and concentration of polyphenols. Study of cocoa fermentation at the laboratory scale is challenging since industrial cocoa fermentation requires at least 25 kg of fresh wet beans to achieve the pro… Show more
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