Evaluation of the cocoa bean (Theobroma cacao l.), using two fermenters, Orellana and Sucumbíos provinces, Ecuador

Abstract

The study took place in the provinces of Orellana and Sucumbíos. In these provinces, cacao is one of the most important agricultural products, and its derivatives aim to position themselves as environmentally friendly due to their location within the Yasuní Biosphere Reserve's area of ​​influence. The purpose of this work was to define the quality of Nacional and Trinitario (CCN51) cacao using the fermentation process in sacks, a method employed locally by small-scale producers, and with the use of Rohan boxes as an alternative for handling small quantities of the species. The physical characteristics analyzed were the percentage of fermented beans, seed index, number of kernels per 100 g, testa percentage, cotyledon pH, and testa pH. The results that showed significant differences regarding the influence of the fermentation type were the percentage of fermented beans (Rohan boxes: 79.6%; in bags: 60.4%), testa pH (Rohan boxes: 7.02; in bags: 6.05), and cotyledon pH (Rohan boxes: 5.61; in bags: 4.96), while the type of cocoa produced significant differences in the seed index (National: 1.34, CCN51: 1.61) and number of beans per 100g (National: 65.5, CCN51: 80). The percentage of fermented beans using the Rohan box reached the ASSS category range, while fermentation in bags reached the ASN category range. The cotyledon pH suggests good fermentation in the Rohan boxes, while with bags, fermentation was incomplete.