Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production.
Fermentation of the bean pulp by microorganisms is essential for developing the precursors …

Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …

Cocoa is one of the foods associated with human history, geographical endeavors, and
economic growth. In present, the cocoa and chocolate industries represent some of the most …

Cocoa bean fermentations controlled by means of starter cultures were introduced on
several farms in two different cocoa-producing regions (West Africa and Southeast Asia) …

Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production.
Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor …

Cocoa fermentation was monitored at the IDIAF (Instituto Dominicano de Investigaciones
Agropecuarias y Forestales)“Mata Larga” experimental station, in San Francisco de Macoris …

Spontaneous cocoa bean fermentations performed under bench-and pilot-scale conditions
were studied using an integrated microbiological approach with culture-dependent and …

The quest to develop a performant starter culture mixture to be applied in cocoa fermentation
processes started in the 20th century, aiming at achieving high‐quality, reproducible …

Cocoa beans from the cocoa tree, Theobroma cacao, are the raw material for chocolate
production. Although there are many steps in the manufacturing of chocolate, fermentation of …