Fermenter Type and Fermentation Time Effects in the Physicochemical and Organoleptic Characteristics of Cocoa (Theobroma Cacao L.)

Abstract

Objectives and purpose of the work: The study aimed to evaluate the types of fermenters and the different fermentation times used by creole cocoa producers in the Amazonas region, Peru.

Materials and methods: For work purposes, three types of fermenters were studied: plastic bucket, wooden box and jute bag, with a storage capacity of 90 kg of cocoa and fermentation times of 4; 6 and 8 days; in addition, an unfermented control was evaluated.The method used was that of a bi-factorial experiment with three repetitions in a completely randomized block design. Data were processed by analysis of variance with the Tukey test at 5% probability.The physicochemical and organoleptic variables were analyzed. The study was conducted in 2018.

Results: The tests showed that the fermentation time, unlike the type of fermenter, had an influence on the physicochemical characteristics analyzed.The increase in the percentage of fermented grains and the decrease in violet grains occurred in ascending form from the beginning to the end of the process.The chemical quality improved with the reduction in pH due to the fermentation process, which had an impact on the organoleptic characteristics of creole cocoa.

Conclusions: The best quality characteristics were obtained after 8 days of fermentation with the type of wooden box fermenter.