Studies on Feasibility of Cocoa Fermentation Inside a Polyhouse

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.