Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador

Cocoa post-harvest practices were monitored on a small-farm scale (ca. 50 kg fresh beans) at five intermediaries from four provinces in Ecuador: (A) in Manabi, (B) and (E) in Los Rios, (C) in Cotopaxi, (D) in Guayas. Temperature, pH (pulp, cotyledon), cell counts (yeasts, lactic acid bacteria, acetic acid bacteria) were recorded daily, and cut-tests and sensory descriptive analysis evaluated end quality. An overall inconsistency and variability in processing were observed with different fermentation devices (jute/plastic bags, wooden boxes), pre-drying, turning during fermentation, fermentation duration, and different drying processes (temperatures, direct/indirect). Key parameters (maximum temperature, pH cotyledon development) revealed a significant impact of the fermentation device on the post-harvest process and, therefore, on the fermentation development. 67-74 h in jute bags without turning was sufficient to reach well-fermented cocoa beans without moldy off-flavors, whereas 133 h in plastic bags without turning resulted in 3 +/- 1% moldy beans and cocoa liquor with moldy off-flavor. Drying at high temperatures (80 +/- 10 degrees C) with direct heat contact resulted in beans roasted to burnt off-flavor. Conclusively, the whole post-harvest process was crucial for well-fermented beans without off-flavor. Plastic bags seemed unsuitable, while jute bags could be an alternative to wooden boxes.

Automated summary

Monitoring of cocoa post-harvest practices in Ecuador revealed inconsistencies and variability in processing due to different fermentation devices, pre-drying methods, fermentation duration, and drying processes. Utilizing jute bags for fermentation and turning at the appropriate time were identified as key factors for achieving well-fermented cocoa beans.