Impact of New Fermentation Supports on the Quality of Cocoa Beans (<i>Theobroma cacao</i> L.) From Côte d’Ivoire

Английский. peer reviewed

Английский. This study investigated the influence of various fermentation supports on cocoa bean quality, aiming to identify alternatives to banana leaves, which are facing scarcity issues. Supports tested included banana leaves (support used as a reference), palm leaves, cocoa pods, jute bags, polypropylene tarpaulins and polypropylene bags. Key parameters monitored during fermentation included temperature, pH, microbial dynamics and concentrations of reducing sugars and organic acids. The beans underwent physicochemical characterisation and market value evaluation after fermentation and drying. The results revealed that fermentation in cocoa pods and polypropylene bags was suboptimal. Cocoa pods exhibited low fermentation temperatures, delayed microbial activity, high pH and increased mould proliferation, leading to poor marketability with low cut‐test scores. Polypropylene bags retained higher humidity levels, posing a risk for mould contamination, although they showed higher phenolic compound content. By contrast, beans fermented on jute bags, palm leaves and reusable polypropylene tarpaulins displayed fermentation profiles and final product characteristics similar to banana leaves, making them viable alternatives for local producers. Further analysis of the aromatic characteristics of beans fermented on these supports is needed to provide a holistic evaluation. This study offers valuable insights into identifying sustainable alternatives for cocoa fermentation and serves as a reference for resource optimisation in other food production systems.