Scientific research

Results are presented from a joint project between Sime Darby Plantations and Cadbury Ltd. to develop a raw cocoa processing method suitable for use in Malaysia, to produce cocoa beans equivalent to West African flavour. The results show that changing current Malaysian "industrial" practices so that they are closer to West African "individual grower" practices gives a significant flavour improvement. Pod storage, fermentation and drying were all identified as processing stages which influence flavour. Their optimum conditions for flavour improvement were established and practical ways of implementing these in the Malaysian estate situation were investigated and developed. The optimum processing method to produce Malaysian cocoa beans of flavour similar to West African beans involves storing pods for up to 12 days before splitting; fermenting beans for 5 full days with only a single turn after 48 hours; drying slowly by blowing ambient air through the beans for 80 hours to 20 per cent moisture and then blowing air at 60 centigrade grade until dry (8 per cent moisture). Practical considerations on the implementation of these novel processing methods are discussed and a number of operating advantages and opportunities highlighted

According to Hii et al, 2004: this study found that the dissipation of acetic acid is more efficient in natural drying as compared to the faster artificial drying where entrapment of acids causes high acidic flavour in cocoa beans.