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BULLETIN: Helping to Sustain Hawaii's Agriculture

 

Theobroma Cacao L.

The main ingredient in chocolate making

PROJECT BACKGROUND: Through biotechnology techniques the identification of desired microbes and succession of microbial activity will be utilized to formulate synthetic microbial cocktail inoculums to improve the quality of processed cacao beans. Utilizing biotechnology advanced methods such as DNA and PCR identification processes, an engineered designed fermentation process may be developed to isolate favorable strains for an inoculation serum.This serum will standardize, optimize quality, and taste for Theobroma Cacao.In order to produce a desirable taste of cacao for our industrial consumption, different types of bacteria’s and yeasts are considered desirable within the fermentation processes.  Optimal growing conditions are necessary for these types of bacteria’s and yeasts to thrive and flourish.  Identifiable Lactic Acid, Acetic Acid, and Yeasts are microorganisms necessary for appropriate fermentation processes.   Growth rate, time, temperature, humidity, and latitude are various variables that contribute to the success of appropriate microbial activities required throughout the fermentation processes. By optimizing microbe growth conditions, a biotechnological engineered design may be developed to improve and standardized the quality of processed cacao beans.

MISSION STATEMENT: Our goal is to standardize and ensure a highly reliable quality chocolate for Hawaii. The process of fermenting Theobroma Cacao will have to undergo a similar process similar to the alcoholic beverage industry which has replaced traditional natural fermentations.In doing so, fermenting chocolate will be replaced by strict control of fermentation processes which includes inoculating cacao beans with a defined microbial cocktail inoculum procedure using high-quality raw materials, treating the final product, and diversifying the market to not include chocolate, but also cocoa juice, a byproduct of the fermentation process which is by far more valuable than chocolate in some countries.  Through completion of extensive research the following topics of concerns will be addressed:

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 donxumer demands.

Current research and data collection are currently in progress. Any further information is classified confidential and is may not beconsidered 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.