Effect of pod size and fermentation method on temperature changes and the chemical quality of cocoa (Theobroma cacao) beans

Abstract

Cocoa is a highly valuable economic crop that generates income and foreign exchange for Ghana. However, the rejection of cocoa beans on the international market due mainly to inappropriate fermentation methods and postharvest practices is a major problem confronting this sector. The objective of this study was to determine the effect of the pod size and fermentation method on temperature changes and chemical attributes of the beans. The experiment was arranged in a 3 × 3 factorial with a completely randomised design and three replicates. Pod size (small, medium and large) and fermentation method (heap, tray and basket fermentation) were each evaluated at three levels. There were changes in temperature using all three fermentation methods, such that temperature increased from an average of 37.8 to 41.7°C in the first 24 h. The heap fermentation method had the highest temperature (41.7°C) after 4 days. The pod size and fermentation method did not influence the fat content, total titratable acidity, or free fatty acids in the sampled beans. Small pods fermented using the heap fermentation method had the highest pH. The study concluded that the heap fermentation method enhances temperature changes without compromising the chemical quality of cocoa beans, making it the preferred technique for high-quality cocoa production.