Title : The seasonal influence and the alterations in microbial and physicochemical parameters of fermented cocoa beans
Abstract:
Cocoa is an important commercial plantation crop in India, cultivated primarily for its beans, which are the major raw materials for chocolates and confectionary industries. Cocoa being a tropical crop, India offers considerable scope for the development. Cocoa is mainly grown in Kerala, Karnataka, Andhra Pradesh and Tamil Nadu. India’s cocoa production reached 27,600 metric tons in 2024, from a significant increase from 19,000 metric tons in 2017. The area under cultivation also expanded to over 110,000 hectares. Cocoa cultivation provides a profitable supplementary income to farmers when intercropped with coconut and arecanut. The demand for cocoa in India is increasing rapidly, driven by the expansion of the chocolate, beverages and confectionery sectors. Annual domestic consumption is estimated to be much higher than production, resulting significant imports, mainly from African and south American countries. To bridge this gap, efforts are being made to promote domestic cultivation, improve processing technologies and introducing high yielding hybrids. The primary stage of chocolate making is fermentation of ripened cocoa beans, one of the crucial steps responsible for the development of flavour and colour in chocolate.
Fermentation is a microbiological process where microorganisms such as yeast, lactic acid bacteria and acetic acid bacteria are playing a vital role in enhancing the quality of cocoa beans.This study mainly focused on seasonal impact on microbial population of fermented cocoa beans and the changes in physico chemical characters of the beans after fermentation. Cocoa beans subjected to fermentation by using different methods such as heap, fermenter, tray and basket. The seasons are categorized pre-monsoon (March- May), monsoon (June- September) and post monsoon (October- December). A correlation study was carried out based on the microbial population and physico chemical variables during different seasons. The microbial load was highest during the pre-monsoon season, while monsoon conditions with high humidity and rainfall reduced microbial activity.
Among fermentation methods, the heap method consistently showed the highest microbial count and better fermentation performance. Physical parameters like fermentation index and bean recovery were superior in the heap method, especially during the pre-monsoon season. Overall, environmental factors such as humidity and rainfall increased moisture content and free fatty acid levels in cocoa beans during the monsoon. There is a positive correlation between the microbial load and the quality parameters, indicating This the microbial activity plays an important role in fermentation. To enhance quality during off season, a starter culture of active microbial flora can be managed and utilized to improve the fermentation process and the quality of beans under unfavourable climatic condition.
