Effect of Different Mixing Intervals on the Fermentation of Cocoa Beans

Abstract

Four mixing intervals (6, 12, 18 and 24 h) were compared with special reference to three selected cacao varieties from two locations of Sri Lanka. Cocoa beans were fermented for 6 days by using the ‘sweat box’ fermentation method. Irrespective of location and variety, product prepared by using all mixing intervals were significantly different with variations in temperature as well as degree of fermentation. Frequent mixing (at 6 and 12 h) produced a higher number of well-fermented beans than other treatments. When practical aspects of fermentation in both small and large scale contexts are considered, mixing at 12 h intervals for 6 days can be recommended as the most suitable treatment for three varieties tested from two locations. © 1997 SCI.