Cocoa Drying

Fermentation

Cocoa fermentation is a natural, spontaneous process. Microorganisms reach the beans through contact with tools, surfaces, and the hands of handlers.

Fermentation occurs in the surrounding pulp, which contains glucose, fructose, sucrose, and citric acid. Yeasts act first, followed by lactic-acid bacteria, acetic-acid bacteria, Bacillus species, and enterobacteria.

Main Challenges of Cocoa Drying

1. Reduce the water content of the beans.
2. Prevent the seeds from germinating.
3. Maintain and develop the required bean quality.
4. Reach a moisture level that discourages bacteria and fungi.

Drying Process Controls

Effective drying requires attention to humidity, temperature, and time. Drying must proceed long enough to remove excess moisture without overheating, burning, or roasting the beans. Storage temperature and humidity must also be controlled to protect the dried cocoa.

Storage and Bean Selection

After drying, cocoa beans should be selected and classified by quality and size. Larger beans are treated as premium grades in the source material. Screens or sieves separate smaller beans from larger ones; the source identifies a number-six cocoa screen for this classification.