Assessing the Influence of Fermentation and Drying Methods on Cacao (Theobroma cacao L.) Bean Quality
Alex G. Damance
Discipline: food and beverage studies (non-specific)
Abstract:
This study investigated the effects
of two fermentation methods (heap and
box) and two drying techniques (sun drying
and UV plastic drying) on the chemical and
physical quality of cacao beans in
Gundaway, Cabarroguis, Quirino, from
March 16 to April 6, 2025. Using a factorial
Completely Randomized Design, samples
from Diffun and Cabarroguis were analyzed
for moisture content, pH, bean size, and
defect rate with ANOVA. Results revealed
no significant main effects of fermentation
or drying on most quality parameters, but
a significant interaction indicated that
heap fermentation combined with UV
plastic drying led to the highest moisture
retention. Box fermentation produced
more stable and less acidic beans, while UV
plastic drying reduced defect rates
compared to sun drying. Trends suggest
that improved post-harvest techniques,
particularly box fermentation paired with
UV plastic drying, optimize bean quality
without compromising commercial
grading. The findings highlight the
importance of adopting controlled
fermentation and drying practices,
moisture monitoring, and farmer training
to enhance cacao quality and support
premium chocolate production.
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