METHOD TO FERMENT CACAO THEOBROMA UTILIZING A “GREEN” SOLAR POWERED SOURCE OF ENERGY

STEPS 1&2

INTRO:  Cacao farms located in Hawaii are beginning to identify themselves as elite industries that are in the primary stages of growth.  As research continues to thrive, so does the interest for cacao and chocolate.  Quality and quantity for cacao are necessary as consumer demand thrives upon Hawaii’s ability to sustain and develop new economic resources for Hawaii’s economy.   Chocolate lovers are learning that the “chocolate making process” requires a special technique that only skilled technicians have acquired through their research and studies.     As research continues to make progress in Hawaii, interest continues to thrive as research continues to make progress in sustaining agricultural lands and find viable sources that will replace the plantation days of sugar and pineapple.   Farmers have begun to discover the economic potential that cacao trees have to offer Hawaii. The demand for Hawaii’s cacao has helped to fuel Hawaii’s economy as an agricultural crop recently discovered within the last few years has proven to be successful.   As research continues to spark an interest for growth and expansion, cacao farmers and researchers are dedicated to ensure Hawaii’s consumer demands are met. 

STEP 1: Cacao farms are mostly located on the islands of Oahu and the Big Island of Hawaii.  The biggest farm is Dole Plantation with approximately 20 acres of Theobroma Cacao trees.  Smaller cacao farms are also found in Waimanalo, and in a few locations on the Big Island, the Kona side of Hawaii.  Cacao pods are harvested by people who select and hand-picked from the Theobroma Cacao trees.  These pods are gathered together and brought to a sitting where several workers using a machete will crack the cacao pods open, scraping the wet mucilaginous pulpy seeds into a bucket.  These buckets are then placed into a round half barrel size.  Using a round half barrel size helps to ensure that the temperatures are elevated uniformly and evenly throughout the mass of cacao seeds.

Figure 1: Parts of a Barrel- Used to ferment cacao beans in Hawaii.The use of a round container is preference over a square box container to ensure uniform increase in temperature	Figure 2: Half wine barrel used to ferment cacao seeds in Hawaii.  Barrel is filled with cacao seeds and mucilage and covered with banana leaves and coffee bags

Once these beans are placed into the barrels and covered with banana leaves and coffee bean bags, the fermentation process begins.  At the beginning of the fermentation process, identified as the Yeast stage, microbial activity will begin to rise and heat is generated.  Due to the lack of humidity and high temperatures in Hawaii, another heat source is required. 

STEP2: In the past, heat ovens and heat tapes which are costly and consume tremendous amount of energy are used to generate heat.  However, the need for a “greener” way by utilizing the sun’s energy is a more appropriate and energy efficient way to generate heat.  Incorporating solar energy has become highly favorable by the federal government as people are learning that the use of solar power can be easily incorporated into the fermenting process of cacao and other everyday activities.  There are several ways that solar energy can be utilized.  One way is the use of a solar oven, or a solar panel

Figure 3: Solar Oven- Temperatures in a SUN OVEN® rise slowly and evenly, allowing complex carbohydrates time to break down into simple sugars, emanating subtle natural flavors.  Solar cooking prevents burning.	Figure 4: Newly designed solar cells screen-printed in various prints and colors allowing them to be attractively incorporated into building design. The solar cells also can be used on windows, providing shading from glare while generating electricity.	Figure 5:  The GridMaxx 55W panel can be used as a single or wired together for increased power.  The mono-crystalline cells are encapsulated between an impact resistant glass and Tedlar backing, ensuring decades of weather resistant use.  The aluminum frame has four mounting holes on the back for easy mounting options.

Many types of various solar panels and methods are available and can be easily incorporated into the process of fermenting cacao. Any further information is classified confidential and is not considered public. Research at the University of Hawaii at Manoa, Bioengineering department. This project is headed by Dr. Loren Gautz, Ph.D.,and Angela Ka'aihue, Master Degree Candidate 2008. This project is currently in progress. Feel free to contact us for further information or questions.