Comparison of the degree of fermentation and fungal profiles of raw cocoa beans sourced from three Ivorian main producing regions

Abstract

The degree of fermentation and incidence of contaminating fungi were determined in 90 raw cocoa bean samples. Excessive moisture content and low percentages of brown beans are recorded in cocoa samples from Soubre and Alepe, corresponding to maximum value of percentages of purple, mouldy and insect infested beans. Differences in mould counts were detected in cocoa beans according to the producing regions; cocoa from Alepe was most contaminated by moulds. Six fungi were commonly isolated that is, Absidia corymbifera, Rhizopus oryzae, Aspergillus tubingensis, Aspergillus tamarii, Aspergillus flavus and Penicillium chrysogenum. Nearly all of the fungi recovered can be considered as storage fungi. Studies of cocoa samples revealed that raw cocoa beans collected from Duekoue appeared to be of better quality than that from Alepe and Soubre.   Key words: Cocoa, fermentation, fungi, quality.