Implementation of a stainless steel prototype to improve the fermentation of cocoa beans

Abstract

The fermentation of cocoa in wooden boxes has disadvantages that mainly affect the organoleptic properties such as taste, smell, acidity, in addition, the temperature of the entire product cannot be kept uniform, which affects the final quality. In order to improve this process a stainless steel prototype was developed, consists of a mechanical system that carries out the extraction of cocoa beans at the speeds necessary for a homogeneous fermentation. In addition, it consists of an insulation that prevents loss of heat and humidity in the grains and an area for collecting mucilage. As a result, the tests demonstrated a more homogeneous fermentation at the temperature of the whole cocoa with the steel fermenter than with the wooden boxes.