Etude des facteurs de qualité des fèves fermentées de Theobroma cacao de Sambirano – par l’évaluation sensorielle du chocolat

The quality of Sambirano's superior grade cocoa beans labeled "fine cocoa" depends on the genetic potential of its cocoa trees, the ecological conditions of the Sambirano terroir, and the post-harvest treatments. Fermentation contributes to the formation of complex flavors characterized by small red fruit notes in the chocolate produced which is slightly bitter and astringent. However, the quality varies: Criollo cocoa is supposed to be fermented only for a short period of three days, while a batch typically combines Criollo, Trinitario in abundance and Forastero. Several fermentation trials were conducted varying fermentation duration and number of mixing in-between, then the beans were processed into dark chocolate for descriptive and hedonic sensory analysis. The 6-day fermentation with 2 mixings every couple of days and the 6-day fermentation with 3 mixings gave the best results.

Key-words:bean, cocoa, fermentation, chocolate, quality

20/01/2022