Alternatively, the nonimbedded microfermentation methods were constrained by fermenter size, the need for prepared inoculum, sun drying, and manual temperature control, which added additional labor and material cost. The standard method required a minimum fermenting batch weight of 100 kg, which is much greater than what was available.
Neither the standard nor nonembedded microfermentation methods were suitable for our needs. Unfortunately, the fermenting vessels leaked, it was time consuming to prevent leakage, and they could not hold more than 900 g. These could ferment bean batch weights from 60 to 900 g ( Gautz, 2009). Later, modular fermenters (10-cm-diameter × 23-cm-long acrylic tubes and disks) were made and used. The bread yeast produced an unacceptable bready aroma in the dried beans and resulting chocolate. Microfermentation was first attempted with a bread yeast inoculum and an incubator set at 35 ☌ for 3 d, followed by 45 ☌ for 3 d then stopped by removing the samples from the incubator ( Bittenbender and Kling, 2009). Our initial microfermentation efforts were not satisfactory. These nonembedded methods are particularly useful for investigations of fermentation variables, such as degree of pod maturity, different locations, temperature, and microorganisms embedding beans into a large fermentation batch confounds or prevents this. Nonembedded microfermentation methods were developed when embedding the beans of interest into a commercial-sized, fermenting batch was not feasible or appropriate ( Kuman and Hollywood, 2010 MacLean, 1950 Quesnel and Lopez, 1975 Seguine et al., 2013). The beans in the mesh bags are then dried for further processing and evaluation ( Sukha et al., 2008). The embedded bags of beans are removed and manipulated to mix the beans inside, then re-embedded into the fermenting beans. The fermenting beans are mixed (turned) aiding homogenization and aeration that encourage aerobic microorganisms. The mesh bags are then embedded into 100–1000 kg of beans in wooden commercial fermentation boxes. It involves removing fresh beans from 1 to 15 pods, which are placed in mesh bags. Rohan (1963) developed the standard method for microfermentation of cacao. Frequently, only small quantities of beans are available from such plots. When the fermented beans are roasted, the flavor compounds associated with chocolate are produced ( Schwan and Wheals, 2004).īreeding and variety evaluation programs should ferment beans for sensory analysis of the qualitative attributes ( Clapperton et al., 1994). Heat and acids produced by microorganisms kill the embryo before the radical emerges. During fermentation, beans begin the process of germination resulting in the conversion of storage compounds in the beans to fuel and structural components for growth. Typically microbial isolates are not used. Fermentation of the mucilage-covered beans is initiated by naturally present microorganisms such as yeasts, acetic and lactic acid forming bacteria on the pods and in the environment ( Moreira et al., 2013).
Keywords: Theobroma cacao chocolate sensory analysis fermentation protocolįermentation is a necessary step in the processing of cacao for chocolate ( Sukha and Seguine, 2015). The CBS is a flexible and reliable method to microferment cacao for scientists, small growers, and hobbyists. In laboratory drying is less variable than sun drying. Less labor is required to maintain the fermentation. No microbial isolates, inoculums, or foreign pulp from other trees and sites are used. The CBS is an improvement to existing cacao microfermentation methods because beans from single pods can be fermented. Two-month storage in ambient outdoor humidity and temperature completes the protocol. Sun drying is replaced by drying in the laboratory. The fermentery has a temperature controller that follows a fermentation temperature profile. Clean, inexpensive, disposable polyethylene bags serve as fermentation vessels. This enables a better assessment of the terroir of sites when the dried fermented beans are roasted and processed. Beans processed using the College of Tropical Agriculture and Human Resources (CTAHR) bag system (CBS) are inoculated with microorganisms on their fruit (pod) surface.
The effects of fermentation variables, genetic background, management, site, and season on quantitative and qualitative attributes can be studied using this protocol. A microfermentation and drying system capable of processing multiple samples of mucilage-covered cacao beans ranging from 60 to 6000 g was developed. Sensory analyses of the processed cacao seed (bean) are a critical component to develop varieties for Hawaii’s cacao to chocolate industry. Standardized and repeatable techniques for microfermentation and drying small samples (<100 g) of cacao ( Theobroma cacao), also known as cocoa, are necessary to identify new varieties having high yield and quality.
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