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2018
Traditionally cocoa beans were transported to the country where the chocolate was going to be manufactured, which was normally situated in a temperate climate. Increasingly, however, the cocoa growing countries are processing their own beans to produce cocoa liquor. This has the advantage that the liquor is much easier to transport and the shell, which
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Traditionally cocoa beans were transported to the country where the chocolate was going to be manufactured, which was normally situated in a temperate climate. Increasingly, however, the cocoa growing countries are processing their own beans to produce cocoa liquor. This has the advantage that the liquor is much easier to transport and the shell, which
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Site of decomposition of methyl bromide in cocoa beans
Journal of the Science of Food and Agriculture, 1974AbstractThe main site of decomposition of methyl bromide in cocoa beans was shown to be in the alcohol‐insoluble proteins of the shells. The methyl group of the fumigant becomes covalently bonded to the α‐amino group of the various amino acids, the imidazole ring of histidine and the ε‐amino group of lysine.
S, Asante-Poku, W P, Aston, D E, Schmidt
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The microbial ecology of cocoa bean fermentations in Indonesia
International Journal of Food Microbiology, 2003Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject to a microbial fermentation as the first stage in chocolate production. The microbial ecology of bean fermentation (Forastero and Trinitario cultivars) was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of ...
Made M, Ardhana, Graham H, Fleet
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New examinations of mycotoxin carryover to cocoa beans
Mycotoxin Research, 2007Mycotoxins are secondary metabolites which can form on various foodstuffs through the growth of certain fungi. Ochratoxin A (OTA) and the aflatoxins B1 B2, G1 and G2 have been detected in low concentrations in cocoa and cocoa products. As regards the question of in what stages of the cocoa production process a contamination with the mycotoxin-producing
M, Raters, R, Matissek
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Cocoa bean production and transport
1994Cocoa beans, the essential ingredient of chocolate, are the seeds of a small tree known botanically as Theobroma cacao (Family Sterculiaceae). The tree was already being cultivated in South America, where it is still part of the natural flora, when the Spaniards first went there in the sixteenth century.
B. L. Hancock, M. S. Fowler
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Occurrence of ochratoxin A in cocoa beans: Effect of shelling
Food Additives and Contaminants, 2005The aim of this study was to investigate the influence of the shelling process on the presence of ochratoxin A (OTA) in cocoa samples. Twenty-two cocoa samples were analysed for the determination of OTA before (cocoa bean) and after undergoing manual shelling process (cocoa nib).
S, Amézqueta +3 more
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Comparative studies on fermentation products of cocoa beans
World Journal of Microbiology & Biotechnology, 1993The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
O A, Samah +3 more
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Microflora of imported cocoa beans
Journal of Stored Products Research, 1981Abstract A representative sample of cocoa beans from each of 9 countries was examined microbiologically by dilution plating of the ground-up beans. Three of the four samples from the Caribbean gave counts of over 10 6 /g. In contrast, samples from Nigeria, New Guinea and Malaysia gave counts of about 10 2 /g.
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Drying of Alcalyzed Cocoa-Bean
2004The aim of any quality production is the highest quality of product with a minimum of "low quality" expenses. To achieve this it is necessary to have an effective control system for certain points in the processing, so-called critical control points: points with greater risk of low quality because of insufficient control.
Brnčić, Mladen +3 more
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