Professional Documents
Culture Documents
5 - Cocoa 2019
5 - Cocoa 2019
COCOA
Outline
• Introduction
• Classification of Cocoa
• Cocoa Structure
• Cocoa Beans Contents
• Harvesting of Cocoa Fruit (Cocoa Pod)
• Fermentation
• Drying Postharvest
• Storage & Packaging Handling
• Cocoa Quality & Grading
• Cocoa Problem (Losses)
Introduction
• Cocoa belongs to Theobroma genus, a family of
Sterculiaceae.
• Criollo
Criollo is grown in Indonesia, Central and South America.
They have pods either red or yellow when ripe. The pod
wall is thin and easy to cut. The seeds are plump, round in
section, the fresh cotyledons either white or pale violet.
• Amelonado
The cocoa is believed to have originated in the Western
Africa, which is a homogeneous population. It has been
planted in most parts of the world.
Cocoa Fruit
Epicarp
Endocarp
Mesokarp
• Cocoa fruit consist of 3 layers – epicarp, mesocarp and
endocarp.
• This pulp layer was harder in young cocoa fruit but turn
to softer when it ripen because of weakness binding
between cell make the endocarp softer and juiciness
with sweet and sour taste.
Embryo
Harvesting
Removing
beans
Fermentation
Drying
Packaging