Effect of fermentation cover on the quality of Malaysian cocoa beans - a preliminary study

Khairul Bariah S., . (2006) Effect of fermentation cover on the quality of Malaysian cocoa beans - a preliminary study. [Proceedings Paper]

A major problem faced by Malaysian cocoa bean producers is often the low quality of cocoa beans. Although various fermentation techniques such as shallow box and pulp preconditioning either by pod storage or bean spreading were developed to improve the bean quality the results were inconsistent. It has been reported in earlier studies that the quality of cocoa beans during fermentation process depend on numerous factors such as environment temperature location of fermentation and types of container used during fermentation. A premilinary study was carried out at the Cocoa Research Centre Hilir Perak to evaluate the effect of different types of covers during fermentation on the quality of cocoa beans. Two types of covers gunnysacks and banana leaves were used with the adoption of the shallow box and heap fermentaion techniques. The duration of fermentation was six days with 25 kg loading capacity and turning at every 48 hours. The study showed that shallow box fermentaion covered with banana leaves reached the highest mass temperature will an average of 47.5C followed by heap fermentation covered with banana leaves. Fermentation covered with banana leaves also produces less acidic beans. Sensory evaluation showed beans from fermentation covered with banana leaves were able to improve cocoa flavor showed that types of covers used during fermentation do affect cocoa bean quality.

Full text available from:

Abstract

A major problem faced by Malaysian cocoa bean producers is often the low quality of cocoa beans. Although various fermentation techniques such as shallow box and pulp preconditioning either by pod storage or bean spreading were developed to improve the bean quality the results were inconsistent. It has been reported in earlier studies that the quality of cocoa beans during fermentation process depend on numerous factors such as environment temperature location of fermentation and types of container used during fermentation. A premilinary study was carried out at the Cocoa Research Centre Hilir Perak to evaluate the effect of different types of covers during fermentation on the quality of cocoa beans. Two types of covers gunnysacks and banana leaves were used with the adoption of the shallow box and heap fermentaion techniques. The duration of fermentation was six days with 25 kg loading capacity and turning at every 48 hours. The study showed that shallow box fermentaion covered with banana leaves reached the highest mass temperature will an average of 47.5C followed by heap fermentation covered with banana leaves. Fermentation covered with banana leaves also produces less acidic beans. Sensory evaluation showed beans from fermentation covered with banana leaves were able to improve cocoa flavor showed that types of covers used during fermentation do affect cocoa bean quality.

[error in script]

Item Type:	Proceedings Paper
Additional Information:	3ill. 17 ref.
AGROVOC Term:	THEOBROMA CACAO
AGROVOC Term:	FRUIT
AGROVOC Term:	FERMENTATION
AGROVOC Term:	COCOA BEANS
AGROVOC Term:	PLANT PRODUCTS
AGROVOC Term:	QUALITY
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/15660

Actions (login required)

View Item