OBSERVATIONS ON THE MICROFLORA OF FERMENTING CACAO BEANS IN TRINIDAD

Abstract

SUMMARY: A numerical analysis is given of the average microflora of fermenting cocoa beans in Trinidad sweat boxes. Both the viable count of all micro‐organisms and the relative numbers of the main groups involved were estimated. The influence of the prevailing temperature and pH of the environment on the sequence of microbial development is considered, and the main chemical changes taking place are noted. The influence of atmospheric conditions is discussed and the desirability of a thorough microbiological analysis of the fermentation process in relation to cocoa quality is stressed.