Experiments on cocoa fermentation in West Africa

Abstract

Abstract A series of experiments on cocoa fermentation using heaps, boxes and steel vessels has been carried out in West Africa. Different methods of fermentation were investigated and scientific data relating to temperature, pH and moisture changes collected. A vessel designed to ferment the beans from 150 to 500 pods was tested and found to be satisfactory. Attention was also given to answering the questions which planters ask about fermentation—the effect of the degree of ripeness of the pods, of the length of time elapsing between harvesting and the beginning of fermentation, and whether the transportation of wet beans is detrimental.