Developing a New Small-Scale Laboratory Microfermentation Method that can successfully ferment small quantities of Cocoa for a rapid and Reliable Genotype flavour profiling.

Abstract

A method of fermenting small quantities of cocoa in a thermostatically controlled incubator was developed. The method is referred to as CCRI micro-fermentation method. This method reproduces the basic physical and organic chemical attributes and microbiology similar to a commercial fermentation. Statistical analysis of data indicated no significant difference between cocoa flavors attributes generated by the micro-fermentation and commercial fermentation methods.