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Theobroma Cacao- Microbe Progression

 

Theobroma Cacao L.

Microbe Progression

PROJECT BACKGROUND: Fermenting Theobroma Cacao funded by University of Hawaii at Manoa, Department of Molecular Bioscience and Bioengineering. Principal Investigator: Dr. Loren Gautz, PhD. Angela Kaaihue, Candidate for Master's Degree, 08.

MICROBE PROGRESSION As pods are harvested, they are cracked opened by farm workers using a machete. The seeds are removed from the husks using a bucket. These seeds are then placed into a fermenter, usually a square box, a wine barrel, or simply into a heap on the surface. Then, the seeds are covered up using banana leaves, and woven coffee bags. In Hawaii where temperatures are cooler, a heat tape is inserted into the fermenter to generate heat. The first microorganisms to appear are within the yeast family. Different types of microbial yeasts being to appear during the first couple of days. At this time, a melting and foaming substances accumulate and are excreted through the openings or slits of the fermenters. A profound aroma of lingers in the air during this first stage of process. During the fermenting process, the seeds are stirred to oxygenate the microbial activity and to evenly distribute the temperature throughout the fermenter container. The microbial temperatures have significantly increased as microbial activity increases. Sequentially, lactic acid bacterias are generated, at which during this stage, the beans begin to dry. The temperatures are of the highest during this time. Following the second stage, is the third stage identified as the acetic bactors. During this stage, the muscilage surrounding the seeds begin to dry and the seeds turn a darker color. It is based on time, appearance, and temperature that the fermenting process is considered done. When it is done, the seeds are spread out and placed onto a drying bed under the sun along with a covered roof.

1-Ferment Cacao Beans- The "Green Way"

2-List of Factors which contribute to Reliable and Favorable Quality Chocolate

3- Defined Microbial Cocktail Inocculum (DMCI), fermentation process

4-Identified strains of microbes used in fermentation processes

5-Safety and Health Precations in fermenting cacao beans

6-The benefits of using biotechnological techniques in farming and fermenting processes of theobroma cacao

8-Problems and difficulties that occur in fermenting processes.

9-Market analysis, productions costs, and consumer demands.

10-Literature Research and Other Readings

Current research and data collection are currently in progress. Any further information is classified confidential and may not be considered public. Research at the University of Hawaii at Manoa, Molecular Biosciences and Bioengineering Department. This project is headed by Dr. Loren Gautz, Ph.D.,and Angela Ka'aihue, Master Degree Candidate 2008. Feel free to contact us for further information or questions.