Cocoa fermentation practices in Malaysia.
1983
Mamot bin Said | Shahrir bin Shamsuddin
Fermentation techniques currently used in Malaysia were adopted from traditional cocoa producing countries such as Ghana, Nigeria, Ivory Coast, Trinidad and Papua, without a proper understanding of the biochemical processes that took place to produce a high quality product. For convenience, the deep box fermentation was adopted. This method produced highly acidic beans (pH 4.7 and below) which are unacceptable to chocolate manufacturers. With increasing production and the necessity to maximize income and achieve high quality of Malaysian cocoa, those involved in the cocoa industry realised the need to improve the quality of the dried beans. From 1975 to the present, many modifications to the deep box fermentation method had been proposed. Since there was no concensus among the cocoa producers as well as chocolate manufacturers on the desired characteristics of good dried cocoa beans each primary processor had thus claimed that their method was better than others. For this reason, four main fermentation methods were still in use today.
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