PULPA-VORBEHANDLUNG ZUR VERMINDERUNG DER AZIDATION DER SAMEN WAHREND DER KAKAOFERMENTATION IN MALAYSIA

Abstract

In a cooperational programme between the Botanisches Institut, Technische Universität Braunschweig and the Malaysian Agricultural Research and Development Institute two new fermentation methods were developed, which are able to solve the problems of high acidity and weakness in cocoa flavour of Malaysian cocoa. By post harvest pod storage or limited pulp surface drying before fermentation the volume of the cocoa pulp surrounding the beans is reduced. The thereby caused better aeration of the pulp in the early phase of fermentation favours the direct respiration of sugars to carbondioxide and water by yeasts and suppresses the anaerobic ethanol fermentation and acetic acid production by yeasts and acetic acid bacteria. The higher seed pH during the time of enzymatic flavour precursor formation results in a better flavour potential of the cocoa beans.