Evaluation of Fermentation Techniques Practiced by the Cocoa Smallholders

Various fermentation techniques using rattan basket, plastic bucket, plastic sack and gunnysack were evaluated. These techniques are used by the smallholders to ferment small batches of fresh cocoa beans in preference to the conventional wooden box method. Wet load of cocoa beans ranged from 25, 50 and 75 kg and the duration of fermentation was six days (120 hours) with turning at every 48 hours. Shallow box fermentation was used as the control. Studies showed that mass temperature profiles for the plastic sack treatments were below 40°C during fermentation. Temperature profiles in other treatments were in the region of 40 to 50°C after the first and second turning. The pH measured at the end of fermentation in all the treatments was less than 5.0 indicating acidic beans were being produced. Cut test showed that most treatments in the 25 and 50 kg loading were able to achieve the SMC I status for slaty count. Sensory evaluation showed that all the treatments were able to produce reasonable quality cocoa liquor.