1. Cocoa Foods

2. Cocoa Theobroma cacao or The food of Gods
Characteristics of cocoa plant
Tree height from 15 – 25 ft.
20-50 fruits per year
Pre requisites for tree cultivation
warm and humid environment .
Temperatures of degrees with high humidity

3. Top Cocoa Beans Producers in 2010
Top cocoa producers
Top Cocoa Beans Producers in 2010
(million metric tons)
 Ivory Coast
1.242
 Indonesia
0.844
 Ghana
0.632
 Nigeria
0.360
 Cameroon
0.264
 Brazil
0.235
 Ecuador
0.132
 Togo
0.102
 Dominican Republic
0.058
 Peru
0.047
World Total
4.082

4. Types of cocoa tree
Criollo Cocoa tree
Forastero Cocoa tree

5. Composition of coca beans

6. Fermentation of coca beans
Fermentation within hours after breaking the cocoa pod.
5-7 days on average cut varies according to the species. Forastero- 5-7 days Criollo- 1-3 days
It is responsible for the chocolate flavor and aroma in cocoa and also external browning of beans.

7. Fermentation
The pulp around the beans is sticky and needs to be separated.
The pulp starts loosening from the bean in the 1st microbial stage.
Turning of the beans aids to the fermentation process
In 1st 2 processes the temperature rises due to the exothermic reactions to almost 49-54˚C
By the end of 3rd stage, the temperature drops rapidly and most of the pulp has drained away as a liquid.

8. External appearance of cocoa beans

9. There are 3 stages of fermentation:
Anaerobic yeasts
Sugar  Alcohol + CO₂
24-36 hrs
Rise in temperature
pH < 4 acidic
Low oxygen
Bean death on second day occurs due to acetic acid and alcohol

10. Stage 2:
Lactic acid bacteria
Sugar & organic acids  Lactic acid
LAB are present from start but only become dominant in hrs

11. Stage 3:
Acetic acid bacteria
Also present from start but become significant at the end when the aeration increases
Alcohol  acetic acid
Exothermic reaction
Increases temperature to 50˚C

13. Schematic representation of Fermentation of coca seeds

14. Curing Acetic acid penetrates into testa (husk) of cocoa beans.
High temperature and influx of acid:
Kill the bean
Disrupt the internal structure
Cocoa beans are composed of white cells (fats, proteins) and purple cells (polyphenols)
Due to the disruption compounds in the beans mix and interact within themselves.
Reactions between storage proteins, enzymes (proteolytic, polyphenol oxidase, invertase) and polyphenols result in formation of the crucial chocolate flavor precursors

15. Chocolate flavor precursors
Proteins are degraded by enzymes to polypeptides and amino acids
Reducing sugars (glucose/ fructose) are released.
Reduction of astringent and bitter taste
Part of polyphenols oxidized into large tannin molecules
Part of polyphenols and theobromine/caffeine (20%) diffused and exudated from the bean

16. Importance of fermentation & curing
There is no chocolate flavor in cocoa bean without fermentation
Chocolate flavor precursors are formed during fermentation which help in further flavor development

17. Imporatance of fermenattion & curing
Fermentation helps in the separation of pulp and beans
Omission of fermentation prevents the possiblity of ever developing a true chocolate flavor and defect cannot be removed by later attempts of fermenting
With lower temperatures the putrefaction bacteria will start to proliferate and longer fermentation would cause hammy off-flavors typical for over fermented cocoa beans

18. Drying Extended process of fermentation
Superficial browning in cocoa beans continues to deepen
Slow but progressive loss of moisture
Loss of astringency & bitter tasteloosening of the shell from the bean
Shrinking of furrowed cotyledons into 2 almost separate halves
Moisture content reduced to 6%
The enzymatic action as evidenced by colour changes in the bean should be allowed to proceed to conclusion

19. Drying
If the beans are dried too quickly some of the chemical reactions started in the fermentation process are not allowed to complete their work and the beans are acidic with a bitter flavor.
If the drying is too slow moulds and off flavors can develop.
Temperature should not exceed 65˚C
Types of drying: sun-drying mechanical drying

20. Importance of drying Sun-drying is best for good quality
Significant lowering of strong acid/sour flavor: volatile acetic acid evaporates through husk during slow drying non-volatile lactic acid is partly transported by water from the bean to the husk
Strong oxidation browning of polyphenols leading to reduced astringency and bitterness
Flavor forming reactions occur

21. Roasting
Dried beans are artfully roasted at 200˚F to 250˚F for one to two hours in order to develop the flavor of the beans.
The beans become brown in color and friable (brittle).

22. Changes occurring in roasting
Development of pleasant aromatic complex (chocolate flavor)
Evaporation of organic acids and astringents of volatile nature
Chemical modification of tannins and other non-volatile that remain, with consequent reduction of bitterness
Darkening of cotyledon color to deep attractive brown
Elimination of excess moisture
Loosening the shell from cotyledon