Cocoa processing

Presented by
KOTHA VIJAY KUMAR
ID. No. 19FT1D7804
HISTORY
• Cocoa and other chocolate products are enjoyed by billions of
people around the globe, but surprisingly few people know the
history of the confection.
• In fact, cocoa has appeared in different cultures worldwide for
hundreds of years. Cocoa was first developed as a crop in many
ancient South American cultures, with the Aztecs and Mayans
being the most well-known of these indigenous populations.
• The modern word “chocolate” stems from two words in Nahuatl,
the language spoken by many native groups: chocolatl, which
translated literally means “hot water,” and cacahuatl, which referred
to a bitter beverage made with cocoa that was shared during
religious ceremonies. The cacao bean was so significant to the local
cultures that it was used as a currency in trade, given to warriors as
a post- battle reward, and served at royal feasts.
 Botanical name : Theobroma cocoa
• Cocoa trees grown best in the tropical rain forests.
• Cocoa trees grown to a height of 15-25ft.
• A single tree produce 20-50 fruits per year.
• The pods are 10-18 cm in diameters, having thickness leathery
rinds containing 20-50 beans inside in rows.
• The seeds are embedded in water are pinkish pulp
 Varieties of cocoa
There three broad types of cocoa : Forastero
criollo
Trinitario
FORASTERO : forastero is hardy and vigorous, producing beans with strongest flavor.
CRIOLLO : with its mild or chocolate flavor, criollo trees are not hardy and produce softer
red pods, containing 20-30 white, ivory or very plane purple beans.
TRINITARIO : plants are not found in the wild as there are cultivated hybrids of the other
two types.
 Composition of cocoa
• Fat -54%
• Carbohydrates -31%
• Protein -11%
• Polyphenols -3%
• Minerals -<1%
 • Harvesting
only ripe pods are harvested
PRE FERMENTATION STORAGE
3-5 days
Ensure correct nib acidification
Enhances pre fermentation activity in beans
Facilitate rapid raise in temperature
Imparts stronger chocolate flavor
POD BREAKING AND COLLECTION OF WET BEANS
Pods are broken without causing damage to beans
Only good beans are collected
Diseased germinated and caked beans are discarded.
 FERMENTATION
• It has to be carried out with in 24-48 hours after breaking the pod
• It takes about 5-7 days on an average and varies according to the species
• Forastero 5-7 days, criollo 1-2 days
• It is responsible for chocolate flavor and aroma in cocoa and browning of beans
• It is pulp surrounding the beans which is fermented, while simultaneous curing
process takes place.
STAGES OF FERMENTATION :
Anaerobic yeast
• sugar alcohol + CO2
• 24-48 hours
• Rise in temperature
• pH <4 in acidic
• Low oxygen
 LACTIC ACID BACTERIA
Sugar and organic acid lactic acid
Lab are present from start but only become dominant in 48-96 hours
ACETIC ACID BACTERIA
 Also present from start but become significant at the end when the aeration
increased.
 Alcohol acetic acid
 Exothermic reaction
 Increase temperature to 50 oc
 Factors influencing fermentation
• Pod maturity
• Pod storage
• Quantity of beans
• Quantity of pulp
• Type of cocoa
• Duration
• Seasonal effect
• Pod diseases
 End point of fermentation
• Bean colour changes to brown becomes pulpand filled with a
reddish brown exudate.
• Testa becomes loose and detached
• Longitudinal halves of cotyledons show bleached appearance in the
centre with a browning ring.
• When 50% of beans show these signs, the lot can be taken out for drying.
DRYING :
Extended process for fermentation
Slow but progressive loss of moisture
Loss of astringency and bitter loss
Loosening of the shell from the bean
Moisture content reduced to
6% ROASTING
Dried beans are roasted at 200F – 250F for 1-2 hours in order to
develop flavor of the beans.
Beans become brown in colour and friable.
 GRINDING :
The heat produced during grinding cause cocoa fat to melt and melted
fat carries with it in suspension finely ground particles of cocoa. This is
known as cocoa mass
This mass solidifies at 30 oc
PRESSING OF NIBS
 Filter press to separate out a major part of fat
The amount of fat left in the pressed cake can be varrieds by the
conditions of pressing
Pressed cake is used for producing cocoa powder.
 Cocoa products
• Cocoa butter also called theobroma oil , is pale yellow, pure, edible
vegetable oil.
• Cocoa powder
end product of cocoa solids which are low fat comoonents and are rich
in flavonoids.
CHOCOLATE
a food preparation in the form of paste or solid block made from
roasted and ground cocoa seeds.
 Referrence
• The Functional Role of Microorganisms in Cocoa Bean Fermentation
V. Thi Thuy Ho, J. Zhao, G. Srzednicki and G. Fleet
• www.c-spot.com - chocolate flavor profiles Harvesting and
Processing Cocoa Beans
• 'Theobroma Cacao' – The Cocoa Tree
• Cocoa – production and processing -Kokou Edoh Adabe & E. Lionelle
Ngo-Samnick.