Fermentation and Drying Process
The correct fermentation and drying process of cacao are of vital importance as no subsequent processing of the bean will correct bad practice at this stage.
A good flavor in the final cocoa or chocolate is related closely to good fermentation, but if the drying after fermentation is retarded, molds develop and these also impart very unpleasant flavors even if fermentation has been carried out correctly.
The chemical processes involved are not entirely fermenting reactions and the changes that occur in the combined processes of fermentation and drying are sometimes referred to as curing.
After the pods are cut form the trees, the beans with the adhering pulp are removed and transferred to heaps boxes or baskets for fermentation to take place.
Small farmers tend to use the heap method whereas the box method is employed in larger plantations, and is also used on a smaller scale in South America and the West Indies. In Nigeria a basket method has been used, with the baskets lined with leaves.
Fermentation lasts from five to six days. Forastero beans take rather longer than Criollo and during the first day, the adhering pulp becomes liquid and drains away, with the temperature rising steadily.
By the third day, the mass of beans will have fairly evenly heated to 45 degree C and will remain between this temperature and about 50 degree C until fermentation is complete.
Fermentation and Drying Process
