Description
Ray Major, RAMajor, LLC. Presented at the 2018 conference
This presentation will review the history and science of post-harvest processing, from its probable origin in northern South and Central America as a means to remove the cocoa pulp to its later application in the development of aromatic compounds and the precursors of chocolate flavor. The microbial sequences that occur in the pulp and the biochemical reactions they induce in the bean cotyledon are discussed, as well as the various post-harvest techniques used around the world. Factors influencing the quality of fermentation will be reviewed as well as techniques to optimize the process and to assess the final quality of fermented and dried cocoa.
