Scientific research

During the fermentation of cocoa (Theobroma cacao) mixtures, in proportions of 100/0; 75/25; 50/50 and 0/100 of criollo and forastero types cultivated in Cumboto, Venezuela, the effect of the blending on chemical properties was evaluated. Blends were fermented for 4 days in wooden boxes and cocoa mass was removed at 24 and 72 h after the initiation of the process. Analysis of humidity, tannins, proteins, pH, total acidity, reducing and total sugars were performed in the cotyledon and the pulp+testa at 0, 2 and 4 days of fermentation. The results revealed a similar behaviour of chemical parameters, during the fermentation of all blends. In cotyledons, humidity, tannins and total acidity increased while proteins, pH reducing and total sugars decreased. In the pulp+testa, tannins, proteins and pH, increased, humidity reducing and total sugars decreased, while total acidity decreased the second day and increased on the fourth day. In addition, variations of chemical characteristics of the blends were observed which were not related with the proportions of blending used and cannot therefore be attributed to the differences in the types of cocoas of the blends. They may be related to variations in the degree of maturity of the fruits as well as to the great diversity and heterogeneity of the materials which form the cocoa woods in the coastal region of Aragua State.