What is the fermentation of cocoa beans?
Cocoa pods are harvested and split open to release the beans. The beans are embedded in a pulp. When the pods are broken the beans and pulp are sterile but they become contaminated with a variety of microorganisms from the pods, labourers hands, insects, vessels used for transport, etc. The pulp surrounding the beans undergoes a fermentation process, which develops the colour and flavour of the beans. The initial anaerobic, low pH and high sugar conditions of the pulp favour yeast activity. Some research carried out revealed 24 strains of yeast on fermenting cocoa; another research by Rombouts identified 16 species. The fermentation process begins with yeasts converting sugars in the pulp to alcohol and carbon dioxide. Bacteria then start oxidising the alcohol into lactic acid and then, as conditions become more aerobic, acetic acid. This produces heat and raises the temperature in the first 24 hours. As the pulp breaks down and drains away bacteria continue to be active until fermenta
