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 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 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 ...

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 ...