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Academic publications

Evaluation of river sand as a medium for raising cocoa (Theobroma cacao L.) seedlings, Konlan, Sampson, and Opoku-Agyeman Michael Obour , American Journal of Agriculture and Forestry , 06/2014, Volume 2, Issue 4, Online, p.120, (2014) , (Academic Publication)
A Comparative Study of Effects of Drying Methods on Quality of Cocoa Beans, Lasisi, D. , International Journal of Engineering Research & Technology (IJERT), 01/2014, Volume 3, Issue 1, Nigeria, p.996, (2014) , (Academic Publication)
Small-scale versus large-scale cocoa farming in Cameroon. Which farm type is more ready for the future?, Fule, Chi Bemieh , Department of Economics, 06/2013, Volume European Erasmus Mundus Master Program: Agricultural Food and Environmental, Uppsala, p.54, (2013) , (Academic Publication)

Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil's picture
TitleAssessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil
Publication TypeReport
Year of Publication2013
AuthorsCruz, Jaqueline Fontes Mor, Leite Paula Bacelar, Soares Sergio Eduardo, and Bispo Eliete da Silva
Date Published07/2013
InstitutionAfrican Journal of Biotechnology
Publication LanguageEnglish
Keywordscocoa characteristics, fermentation, phenolic, tannins, witch broom disease

The “witch broom disease” caused by the fungus Moniliophtora perniciosa drastically reduced cocoa production in Southern Bahia (Brazil), and cloning techniques has been used with trees that showed resistance to the fungus. On the other hand, the genotype, agronomic management, soil and weather characteristics, as well as post-harvest technology directly affected the quality of beans. The present study aimed at evaluating the fermentation process of two cultivars of cocoa beans resistant to “witch broom disease” and a non-resistant cocoa cultivar susceptible to the disease, produced in south of Bahia. The fruits of all cultivars were physically evaluated and fermentations were monitored. The total phenolics and tannins were also evaluated. The results show many differences among cultivars, and the main ones include the low weight and number of seeds in SR162 cultivar and the high pulp weight in the PH16 cultivar. During fermentation, cultivars showed different behavior with regards to pH, acidity and temperature and had different reduction in tannins and total phenolics. Therefore, one may conclude that the cultivars studied showed distinct physical and chemical characteristics. Thus, it is recommended that fermentation should be conducted differently for each cultivar, in order to obtain their best features to produce high quality chocolates.


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