Impact of New Fermentation Systems on the Health Quality of Cocoa Beans (Theobroma cacao L. 1753) in the Main Cocoa-Growing Regions of Côte D'ivoire: Nawa, Bas-Sassandra and Haut-Sassandra

Aims: Cocoa cultivation plays a crucial role in the Ivorian economy, requiring rigorous post-harvest processes to ensure the quality of the chocolate produced. Fermentation is a fundamental step in these processes, directly influencing the development of the flavor and aromatic characteristics of cocoa beans. This study focuses on evaluating the impact of various fermentation supports on the microbiological quality of cocoa beans after drying.

Study Design: The beans were fermented on six types of supports: palm leaves, cocoa pods, polypropylene tarps, polypropylene bags, jute bags, and banana leaves (control), using two varieties of cocoa, Forasteros and Mercedes in the San Pedro, Soubré and Daloa regions.

Methodology: At the end of the drying process, 2 kg of dried beans from each fermentation support were collected. The analyses focused on moisture, pH, and the level of microbiological contamination, including fungal flora and Bacillus (spore-forming bacteria). The analyses were performed in triplicate. The fungal flora was identified through macroscopic and microscopic observations, while biochemical tests were used to identify presumptive Bacillus cereus.

Results: The results indicate that beans fermented in pods showed a pH above 5.5, and those fermented on polypropylene bags had moisture exceeding 8%. Bacillus bacteria were more frequent in the beans fermented in cacao pods. Molds, primarily Aspergillus ochraceus and Aspergillus niger, were more prevalent on jute bags and in the pods compared to the control. The presence of Bacillus spores and ochratoxigenic molds in the fermented beans, in the pods, and on jute bags poses a risk to the quality and safety of the cocoa beans.

Conclusion: In contrast, polypropylene bags, polypropylene tarps, and palm leaves are identified as suitable supports for maintaining the sanitary quality of the beans, similar to banana leaves (control support). These results show that, despite the gradual decline in banana plantations, cocoa producers will benefit from adequate support for the fermentation process, thereby guaranteeing the quality of cocoa beans and enabling them to obtain a competitive purchase price in the field, while offering entrepreneurs the opportunity to acquire higher quality products to increase their turnover.