Abstract:
Fermentation process is indispensible part of cocoa processing as it is
responsible for the development of required flavour precursors. The temperature
range of 45-500C is inevitable for effectiveness of fermentation, which is a major
constraint during rainy season. In order to overcome this problem fermentation
studies were conducted inside a polyhouse and compared with that of the open
conditions. Results of the experiments conducted in this regard revealed that the
polyhouse is effective in building up the required temperature for the fermentation.
Out of the two methods studied, heap method of fermentation conducted inside the
polyhouse was found to be more appealing than the tray methods (bamboo and
plastic) in both open and polyhouse condition. Also, quality analysis of the fermented
beans showed a more positive result for the polyhouse condition than the open one.
