Cocoa bean fermentation is a crucial step in the production of chocolate, significantly influencing the flavor and quality of the final product. This process involves a complex interplay of ...

For instance, cocoa pod husks, which are often discarded as waste, have been identified as a promising substrate for solid-state fermentation using Aspergillus niger. A study demonstrated that ...

“The idea,” he says, “is to unlock a new world of flavours in Indian cacao through long-term partnerships with farmers and advancements in fermentation and drying techniques.” Last ...

The university's scientists have been analysing the fermentation processes of cacao to find out how microbes influence chocolate flavour. Researchers said understanding the fermentation process ...

The sweet pulp surrounding the cacao seeds (also known as cocoa beans) was used as the base for fermentation ... This change in pottery design is one factor that led scholars to the conclusion ...

As a result, cacao beans in India were often of poor quality and harvested without regard for fermentation or drying methods. HARVESTING Cut to the early 2010s: Global demand for high-quality ...