1. Cocoa is native to the Americas but now grown in tropical regions worldwide. Major producers include Ghana, Nigeria, Cote d'Ivoire, and Brazil. India grows cocoa in states like Kerala, Karnataka, Tamil Nadu, and Andhra Pradesh. 2. Post-harvest processing involves primary processing like pod breaking, fermentation, and drying to produce cocoa beans, as well as secondary processing steps like roasting, winnowing, and grinding of nibs to produce cocoa paste/liquor. 3. Proper fermentation is key to developing flavor and removing bitterness from raw cocoa. Drying methods and conditions also impact quality. Farmers need more knowledge of best processing techniques.

1. PROCESSING AND VALUE ADDITION OFPROCESSING AND VALUE ADDITION OF
COCOACOCOA
P C VengaiahP C Vengaiah
Scientist (Food Science &Technology)Scientist (Food Science &Technology)
Horticltural Research StationHorticltural Research Station
PandirimamidiPandirimamidi
Dr.Y.S.R Horticultural UniversityDr.Y.S.R Horticultural University

2. COCOACOCOA (Theobroma cocoa)(Theobroma cocoa)
 A small tree native to AmericaA small tree native to America
tropicstropics
 Now grown in all tropical regionsNow grown in all tropical regions
of the worldof the world
 Chief cocoa producing countriesChief cocoa producing countries
 Ghana, Nigeria, Ivory Coast andGhana, Nigeria, Ivory Coast and
BrazilBrazil
 Kerala, Karnataka, Tamil Nadu andKerala, Karnataka, Tamil Nadu and
Andhra Pradesh in IndiaAndhra Pradesh in India

3.  The pods are 10-18 cm in diameter,The pods are 10-18 cm in diameter,
having thick leathery rinds containinghaving thick leathery rinds containing
20-50 beans inside in rows20-50 beans inside in rows
 The seeds are embedded in white orThe seeds are embedded in white or
pinkish pulppinkish pulp
 Seeds are the principal source ofSeeds are the principal source of
cocoa or cocoa powder highly prizedcocoa or cocoa powder highly prized
as a nutritious beverage, andas a nutritious beverage, and
chocolate used as food all the worldchocolate used as food all the world
overover

4. Thank You

5. FRESH POD WITH PULPFRESH POD WITH PULP

7. WHY COCOA ISWHY COCOA IS
PROCESSED ?PROCESSED ?
 Raw cocoa is bitter, astringent andRaw cocoa is bitter, astringent and
devoid of chocolatedevoid of chocolate flavourflavour
 The original taste, flavour and colour ofThe original taste, flavour and colour of
the chocolatethe chocolate areare due to thedue to the
interplay of about 600 differentinterplay of about 600 different
chemicals developed during processingchemicals developed during processing
 Biochemical processes for developmentBiochemical processes for development
of chocolateof chocolate flavour start duringflavour start during
fermentation and continuefermentation and continue during drying,during drying,
roasting and conching.roasting and conching.

8. QUALITY OF INDIAN COCOA – CURRENT STATUS`QUALITY OF INDIAN COCOA – CURRENT STATUS`
At present, more thrust is given on valueAt present, more thrust is given on value
addition, so farm leveladdition, so farm level processing isprocessing is
relevant.relevant.
Knowledge of farmers on processingKnowledge of farmers on processing
techniques is inadequatetechniques is inadequate
The area expansion on cocoa is veryThe area expansion on cocoa is very
extensive and India willextensive and India will become an exporterbecome an exporter
of cocoa in the next decade.of cocoa in the next decade.
Adoption of improper processing technologyAdoption of improper processing technology
can lead tocan lead to branding of Indian cocoa asbranding of Indian cocoa as
“poor quality” in international“poor quality” in international marketmarket

9. Thank You
Cocoa pods when mature, are yellow in some varieties and red in
others

10.  1. Post harvest processing1. Post harvest processing
 A. Primary processingA. Primary processing
 B. Secondery processingB. Secondery processing
2. Value added products2. Value added products
 A. Cocoa mass/liquerA. Cocoa mass/liquer
 B. Cocoa butterB. Cocoa butter
 C. Cocoa PowderC. Cocoa Powder
 D. ChocolateD. Chocolate
 E. By product utilisationE. By product utilisation

11. PRIMARY PROCESSING – PRESENT STATUS
 Above 90% of cocoa is sold as pods or as wetAbove 90% of cocoa is sold as pods or as wet
beansbeans
 Quality of beans processed by growers is poorQuality of beans processed by growers is poor
due todue to
 Wrong choice of the method of fermentationWrong choice of the method of fermentation
 Indiscriminate mixing of diseased, germinatedIndiscriminate mixing of diseased, germinated
and caked beansand caked beans
 Adulteration practicesAdulteration practices
 Improper turning and lack of insulation duringImproper turning and lack of insulation during
fermentationfermentation
 Under fermentation and consequent acidityUnder fermentation and consequent acidity
problemsproblems
 Too rapid drying in artificial dryersToo rapid drying in artificial dryers

12. FACTORS INFLUENCING QUALITY OF COCOAFACTORS INFLUENCING QUALITY OF COCOA
Pre harvest factorsPre harvest factors
Post harvest handling methodsPost harvest handling methods
Environmental conditions during growthEnvironmental conditions during growth
Variety GrownVariety Grown
Agrotechniques adoptedAgrotechniques adopted
FermentationFermentation
DryingDrying
StorgaeStorgae

13. HARVESHARVES
TT
Only ripe pods areOnly ripe pods are
harvestedharvested

14. Primary ProcessingPrimary Processing
 Matured pods are removed from the tree byMatured pods are removed from the tree by
machetes or by a similar knife attached to amachetes or by a similar knife attached to a
long pole for the higher brancheslong pole for the higher branches
 After a day or two, the pods are split openAfter a day or two, the pods are split open
with the machete and the beans and pulpwith the machete and the beans and pulp
removed by hand or by hand implementsremoved by hand or by hand implements
 Beans are subjected to natural fermentationBeans are subjected to natural fermentation
to assist in removing the adhering pulp andto assist in removing the adhering pulp and
to prepare the beans for dryingto prepare the beans for drying
 Fermentation generally takes for 5-10 daysFermentation generally takes for 5-10 days

15. At the end of fermentation, the pulp breaksAt the end of fermentation, the pulp breaks
down and there is a change in color of thedown and there is a change in color of the
seeds from pale yellow or violet to brownseeds from pale yellow or violet to brown
 The endogenous enzymes, activated by theThe endogenous enzymes, activated by the
heat of fermentation bring about changes inheat of fermentation bring about changes in
proteins and polyphenols in the Kernel andproteins and polyphenols in the Kernel and
there is also a reduction in the astringencythere is also a reduction in the astringency
of the kernelof the kernel
 The beans are then dried to 6-8% moistureThe beans are then dried to 6-8% moisture
level in sun or in artificial dryerslevel in sun or in artificial dryers
 The bean is then ready for export or furtherThe bean is then ready for export or further
processing to manufacture cocoa productsprocessing to manufacture cocoa products

16. PRIMARY PROCESSING – SOME TIPS
FOR BETTER QUALITY
1.1. Harvest ripe podsHarvest ripe pods
2.2. Pre fermentation storage of 3-5 days isPre fermentation storage of 3-5 days is
essentialessential
3.3. Use only good beansUse only good beans
5.5. Choose method depending upon the quantityChoose method depending upon the quantity
6.6. Allow smooth drainage of sweatingsAllow smooth drainage of sweatings
7.7. Insulate the fermenting mass properlyInsulate the fermenting mass properly
8.8. Turn on alternate daysTurn on alternate days
9.9. Avoid too small quantitiesAvoid too small quantities
10.10.Avoid over or under fermentationAvoid over or under fermentation
11.11.Take out for drying after judging the end pointTake out for drying after judging the end point
12.12.As far as possible sun dry fermented cocoaAs far as possible sun dry fermented cocoa
13.13.If artificial dryers are used, adjustIf artificial dryers are used, adjust
temperature to less than 60temperature to less than 6000
C, stir at regularC, stir at regular
intervals and adjust rate of air flow so thatintervals and adjust rate of air flow so that

17. PRE FERMENTATION STORAGE (3-5PRE FERMENTATION STORAGE (3-5
DAYS)DAYS)
 Ensures correct nib acidificationEnsures correct nib acidification
 Enhances pre-fermentation activity inside beansEnhances pre-fermentation activity inside beans
 Facilitates rapid rise in temperatureFacilitates rapid rise in temperature
 Imparts stronger chocolate flavourImparts stronger chocolate flavour

19. POD BREAKING & COLLECTION OF WET BEANSPOD BREAKING & COLLECTION OF WET BEANS
√√ Break pods without causing damage to beansBreak pods without causing damage to beans
√√ Collect good beansCollect good beans
√√ Discard diseased, germinated and caked beansDiscard diseased, germinated and caked beans

20. BREAKING OF RIPED PODSBREAKING OF RIPED PODS

21. Heap method
 Heaps of reasonable quantity (50-500kg)Heaps of reasonable quantity (50-500kg)
 Slanting floor to ensure drainageSlanting floor to ensure drainage
 Use banana leaves for heaping & coveringUse banana leaves for heaping & covering
 Insulate adequatelyInsulate adequately
 Turn on alternate daysTurn on alternate days
 Retain for 6-7 daysRetain for 6-7 days
FERMENTATION - TRADITIONAL METHODSFERMENTATION - TRADITIONAL METHODS

22. STARTING A FERMENTATION HEAPSTARTING A FERMENTATION HEAP

23. HEAP READY TO FERMENTHEAP READY TO FERMENT

24. FERMENTATION IS FINISHEDFERMENTATION IS FINISHED

25. COCOA BEANS IN BASKETS READY FORCOCOA BEANS IN BASKETS READY FOR
FERMENTFERMENT

30. Box methodBox method
TW boxes of 1.2 x 0.95x 0.75m)
Small scale

31. Tray method
TW Tray of 90x 60x 13 cm
to hold 45 kg wet beans
Large scale
Small scale

32. Basket method

33. On drying platforms
Gunny bags

37.  Pod maturityPod maturity
 Pod storagePod storage
 Quantity of beansQuantity of beans
 Quantity of pulpQuantity of pulp
 Type of cocoaType of cocoa
 DurationDuration
 TurningTurning
 Seasonal effectsSeasonal effects
 Pod diseasesPod diseases
FACTORS INFLUENCINGFACTORS INFLUENCING
FERMENTATIONFERMENTATION

38. Thank You

40. 1.1. Bean colour changes to brown, becomesBean colour changes to brown, becomes
plump and filled with a reddish brownplump and filled with a reddish brown
exudateexudate
2. Testa becomes loose and detached from the2. Testa becomes loose and detached from the
cotyledonscotyledons
3. Longitudinal halves of cotyledons show3. Longitudinal halves of cotyledons show
bleachedbleached appearance in the centre withappearance in the centre with
a brownish ring ata brownish ring at the peripherythe periphery
4. When 50 % of beans show these signs, the4. When 50 % of beans show these signs, the
lot can belot can be taken out for dryingtaken out for drying
End point of fermentationEnd point of fermentation

41. DRYING
Sun drying Artificial drying
1.1. Moisture content reduced from 55% to 6-7%Moisture content reduced from 55% to 6-7%
2.2. Sun drying is the best as it ensures lower acidity,Sun drying is the best as it ensures lower acidity,
astringency, bitterness and better chocolate flavourastringency, bitterness and better chocolate flavour
3.3. The beans are to be skin dry in first 24 hoursThe beans are to be skin dry in first 24 hours
4.4. 3-4 days drying is desirable3-4 days drying is desirable
5.5. Temperature of the dryer should not exceed 60Temperature of the dryer should not exceed 60 00
cc
6.6. Avoid contamination by smokeAvoid contamination by smoke

44. Large scale Sun Drying

45. Small scale sun drying

46. Mechanical drying

47. STORAGE
1.1. Remove flat beans, foreign matter andRemove flat beans, foreign matter and
broken beansbroken beans
2.2. Beans are packed in gunny bags lined withBeans are packed in gunny bags lined with
polythenepolythene
3.3. Humidity of store not to exceed 80 %Humidity of store not to exceed 80 %
4. Store to be made clean and insect free4. Store to be made clean and insect free
5. Avoid nearness to smoke, fumes, bad5. Avoid nearness to smoke, fumes, bad
odour etc.odour etc.

49. FARM LEVEL SECONDARY PROCESSING
1. Alkalization
 Reduces acidity
 Imparts attractive colour to cocoa powder
 Improves dispersability of cocoa powder
Soak beans in 1.0% Sodium bicarbonate solution for 3 hours

50. ROASTING ( 20-30 MINUTES)
Large scale
Roaster Winnower
Small scale
Uruli roaster

51. Roasting of CocoaRoasting of Cocoa
BeanBean
 Roasting develops theRoasting develops the
characteristics flavorcharacteristics flavor
 A large number of compoundsA large number of compounds
have been identified in coca andhave been identified in coca and
chocolatethat form during roastingchocolatethat form during roasting
 Roasting also causes changes inRoasting also causes changes in
the chemical structure ofthe chemical structure of
polyphenols, producing lesspolyphenols, producing less
astringent compoundsastringent compounds

52.  In choosing a roast, attention isIn choosing a roast, attention is
given to the ultimate product beinggiven to the ultimate product being
made, its use, and the kind ofmade, its use, and the kind of
beans being usedbeans being used
 Roasting temperatures dependRoasting temperatures depend
upon the type of roaster used andupon the type of roaster used and
the location of the measuringthe location of the measuring
instrumentinstrument
 Roasters traditionally were ofRoasters traditionally were of
batch design but modernbatch design but modern
manufacturing practice calls moremanufacturing practice calls more
and more for the continuousand more for the continuous

53.  While roasting, the beans areWhile roasting, the beans are
processed through corrugatedprocessed through corrugated
rollers to break their shells androllers to break their shells and
removed by winnowingremoved by winnowing
 The cotyledons are known asThe cotyledons are known as
‘Nibs’‘Nibs’
 Usually there is some blending ofUsually there is some blending of
the nibs from different varieties ofthe nibs from different varieties of
cocoa before they are processedcocoa before they are processed
furtherfurther

54. REMOVAL OF SHELL
Nib
Shell

55. Large scale Small scale
GRINDING NIBS TO A FINE PASTE
Large scale Small scale

56. Grinding of Pressed CocoaGrinding of Pressed Cocoa
 As cocoa loaves drop from the presses,As cocoa loaves drop from the presses,
they are passed through breakers tothey are passed through breakers to
form a ‘kibbled cake’ of less than 1”form a ‘kibbled cake’ of less than 1”
sizesize
 The higher fat cocoa break down to aThe higher fat cocoa break down to a
smaller size than do the lower fatsmaller size than do the lower fat
cocoas because of the presence ofcocoas because of the presence of
extra cocoa butterextra cocoa butter
 The cocoa then requires further grindingThe cocoa then requires further grinding
or pulverizing to be used commerciallyor pulverizing to be used commercially
 Traditionally pulverized cocoa has beenTraditionally pulverized cocoa has been

57. Grinding of NibsGrinding of Nibs
 The nibs are ground using stoneThe nibs are ground using stone
mills or other suitable mills to amills or other suitable mills to a
fine paste or liquorfine paste or liquor
 The heat produced during grindingThe heat produced during grinding
causes cocoa fat to melt and thecauses cocoa fat to melt and the
melted fat carries with it, inmelted fat carries with it, in
suspension, finely groundsuspension, finely ground
particles of cocoaparticles of cocoa

58.  This is known asThis is known as ‘Cocoa mass’,‘Cocoa mass’,
‘Chocolate liquor’‘Chocolate liquor’ or ‘or ‘BitterBitter
chocolate’chocolate’
 This mass solidifies at about 30This mass solidifies at about 30 ˚C˚C
 Cocoa mass is very rich (50-55%)Cocoa mass is very rich (50-55%)
in fat and can not be used directlyin fat and can not be used directly
for the preparation of anyfor the preparation of any
beveragebeverage

59. Pressing ofPressing of
NibsNibs Filter-pressing to separate outFilter-pressing to separate out
a major part of fat (cocoaa major part of fat (cocoa
butter)butter)
 The amount of fat left in theThe amount of fat left in the
pressed cake can be varied bypressed cake can be varied by
the conditions of pressingthe conditions of pressing
 The pressed cake is used forThe pressed cake is used for
producing cocoa powderproducing cocoa powder
 The fat content of cocoa usedThe fat content of cocoa used

60.  According to ISI specifications,According to ISI specifications,
cocoa used for beverage shouldcocoa used for beverage should
contain 20 % cocoa fatcontain 20 % cocoa fat
 Medium fat cocoa, containingMedium fat cocoa, containing
between 10 – 20 % fat, and low fatbetween 10 – 20 % fat, and low fat
cocoa, containing less than 10 %cocoa, containing less than 10 %
fat are madefat are made
 Flavoring substances like vanillaFlavoring substances like vanilla
and cinnamon are generallyand cinnamon are generally
incorporated into cocoa powderincorporated into cocoa powder

62. Large scale
Small scale
EXTRACTION OF COCOA BUTTER

63.  Separates cocoa butter from cocoaSeparates cocoa butter from cocoa
powderpowder
 Presses are large, hydraulic,Presses are large, hydraulic,
expensive, and contain steel filterexpensive, and contain steel filter
screensscreens
 The first part of the press cycleThe first part of the press cycle
separates the butter from the solids asseparates the butter from the solids as
in normal filtrationin normal filtration
 The second part begins when the pressThe second part begins when the press
is filled with solids and a hydraulic ramis filled with solids and a hydraulic ram
exerting pressure up to 6000 psiexerting pressure up to 6000 psi
squeezes still more fat from thesqueezes still more fat from the
remaining coca solidsremaining coca solids
ProcessingProcessing

64.  The lower the desired fat content inThe lower the desired fat content in
cocoa, the larger is the pressingcocoa, the larger is the pressing
time so it is usually uneconomicaltime so it is usually uneconomical
to press to cocoa fat content lessto press to cocoa fat content less
than 10-12%than 10-12%
 A small amount of cocoa solidsA small amount of cocoa solids
remains with the cocoa butter andremains with the cocoa butter and
that is removed usually by a smallthat is removed usually by a small
conventional filter pressconventional filter press

65. Cocoa ButterCocoa Butter
 Pale yellow liquidPale yellow liquid
 Characteristic flavour of chocolateCharacteristic flavour of chocolate
 Brittle at temperature below 25°CBrittle at temperature below 25°C
 Softens in hand and melts in mouthSoftens in hand and melts in mouth
(34°C)(34°C)
 Not greasy to touchNot greasy to touch
 Keeps well due to presence ofKeeps well due to presence of
antioxidantsantioxidants
 Rich in saturated fatty acidRich in saturated fatty acid
 Palmitic and lower acids 26.2%Palmitic and lower acids 26.2%
 Stearic and higher acids 34.4%Stearic and higher acids 34.4%
 Oleic acid 37.3%Oleic acid 37.3%
 Linoleic acid 2.1%Linoleic acid 2.1%

66. Cocoa butterCocoa butter

67. PULVERIZATION OF CAKE AND SIEVING
Large scale Small scale

68. Milk chocolate
Cocoa mass, cocoa butter, sugar,
milk powder and vanilla are mixed
in proportions fixed by the
manufacturer, conched for about
72 hours, tempered, moulded and
packed
Soya lecithin, vegetable fat and
preservatives are used for
making commercial chocolates
KAU Chocolate
Cocoa mass, cocoa butter,
sugar, milk powder and
vanilla powder are ground for
7 hours, moulded and
refrigerated
No lecithin, vegetable
fat, preservatives added

69. CONCHINGCONCHING
At factory level (upto 72 hours) At home level (7 hours)

70. ConchingConching
 Conching is a balance of temperature,Conching is a balance of temperature,
time, agitation, and aerationtime, agitation, and aeration
 Dry conching is utilized when the feedDry conching is utilized when the feed
material to the conche can not bematerial to the conche can not be
pumpedpumped
 Heat generated by the agitation must beHeat generated by the agitation must be
dissipated either by atmosphericdissipated either by atmospheric
conditions or by water-jacketedconditions or by water-jacketed
equipmentequipment
 Wet conching is utilized when theWet conching is utilized when the
feed material can be pumped to thefeed material can be pumped to the
concheconche
 heat is supplied by hot water to theheat is supplied by hot water to the
jacket of the conchejacket of the conche
 Longitudinal conche has beenLongitudinal conche has been

71. ConchingConching
 Rotary conches are becoming popular asRotary conches are becoming popular as
they can handle larger quantities ofthey can handle larger quantities of
chocolate and require much less laborchocolate and require much less labor
 Both milk and dark chocolate are conchedBoth milk and dark chocolate are conched
atat 49-8249-82˚C˚C forfor 1-4 days1-4 days
 Develops chocolate flavour, darkens color,Develops chocolate flavour, darkens color,
stabilizes viscosity by covering allstabilizes viscosity by covering all
interfaces with cocoa butter, lowersinterfaces with cocoa butter, lowers
moisture contentmoisture content
 The flavour development results fromThe flavour development results from
volatizing undesirable flavorsvolatizing undesirable flavors
 pH increases as the conching proceedspH increases as the conching proceeds
 Oxidation and browning reaction in milkOxidation and browning reaction in milk
chocolate takes placechocolate takes place

72. TEMPERING
At factory level At home level
Moulded and kept in freezer of
refrigerators for 2 hours

73. CHOCOLATE MAKING
(KAU Technology -Home level)
Cocoa nibs 400 g
Cocoa butter 600 g
Sugar 1000 g
Milk powder 500 g
Vanilla powder (natural) 30 g
Milk chocolate

74. Chocolate ManufactureChocolate Manufacture
 Cocoa mass not treated with alkali is generallyCocoa mass not treated with alkali is generally
used the manufacture of chocolateused the manufacture of chocolate
 Many types of chocolate are producedMany types of chocolate are produced
depending upon the level of cocoa mass, addeddepending upon the level of cocoa mass, added
cocoa butter, sugar, milk and other ingredientscocoa butter, sugar, milk and other ingredients
 Plain Chocolate:Plain Chocolate: 40 - 45% sugar40 - 45% sugar & 32 – 42% fat& 32 – 42% fat
 Milk Chocolate:Milk Chocolate: 35 – 55% sugar,35 – 55% sugar, 28 – 39% fat28 – 39% fat
andand 12% milk solids12% milk solids
 Plain and milk chocolate are extensively usedPlain and milk chocolate are extensively used
in confectionary and ice creamsin confectionary and ice creams
 Chocolate manufacture consists ofChocolate manufacture consists of
 Mixing, Refining and ConchingMixing, Refining and Conching

75. Thank You

77. MixingMixing
 Prepares the mass for refiningPrepares the mass for refining
byby
 Producing a homogenous massProducing a homogenous mass
 Coating all of the particles with fat,Coating all of the particles with fat,
andand
 Mixing in the right amount of fatMixing in the right amount of fat
 Too much fat - The feed rolls ofToo much fat - The feed rolls of
the refiner will take the fat firstthe refiner will take the fat first
and later the dry solidsand later the dry solids
 Too little fat - The refiner willToo little fat - The refiner will
overheat due to much friction andoverheat due to much friction and
produce a very non uniform gradeproduce a very non uniform grade

78. MixingMixing
 At this point the chocolateAt this point the chocolate
manufacturer wants a soft, plastic,manufacturer wants a soft, plastic,
pliable, non flow able masspliable, non flow able mass
 Its cocoa butter contents are aboutIts cocoa butter contents are about
25 – 30 %25 – 30 %
 Flavorings are not added in theFlavorings are not added in the
mixture if the mass is later tomixture if the mass is later to
conched or heat treatedconched or heat treated
 The mixing operation can beThe mixing operation can be
carried out by batch wise weighingcarried out by batch wise weighing
ingredients, or continuously byingredients, or continuously by
automatic metering of theautomatic metering of the
ingredientsingredients

79. RefininRefinin
gg
 Produces chocolate mass ofProduces chocolate mass of
proper particle sizeproper particle size
 Five roller refiner is used inFive roller refiner is used in
which the rolls are water cooledwhich the rolls are water cooled
 Each roll rotates faster than theEach roll rotates faster than the
prior one thus wiping up theprior one thus wiping up the
mass and pressing it, in turn, tomass and pressing it, in turn, to
the next rollthe next roll
 The operator must adjust theThe operator must adjust the
clearance to obtain the desiredclearance to obtain the desired
particle size in the resultingparticle size in the resulting
productproduct

80. RefininRefinin
gg
 The quality of the productThe quality of the product
depends upon its particle sizedepends upon its particle size
distributiondistribution
 A wide range of chocolate qualityA wide range of chocolate quality
is produced by varying particleis produced by varying particle
sizes of sugar and chocolatesizes of sugar and chocolate
liquorliquor (maximum particle size of(maximum particle size of
sugar: 25-57 µ and chocolatesugar: 25-57 µ and chocolate
liquor: 50-114 µ)liquor: 50-114 µ)
 For a good eating chocolate, noFor a good eating chocolate, no
more than 20% of the massmore than 20% of the mass
should have particle size moreshould have particle size more

82. Chocolate cake
Chocolate Fudge
Chocolate cookies Chocolate doughnuts Drinking chocolate
Cocoa candy & ghoa
COCOA BASED PRODUCTS

85. JUDGING QUALITY
1. Flavour of chocolate
√ Mould √ Smoke
√ Underfermentation √ Acidity
2. Purity or wholesomeness
√ Pesticides √ Bacteria
√ Infestation √ Foreign matter

86. 3. Consistency
4. Yield of edible matter
 Bean size and uniformity : 1.0 g
 Shell percentage : 11-12 %
 Fat percentage : 56-58 %
 Moisture content : 6-7 %
 Foreign matter
 Flat and shrivelled beans
 Insect damaged beans
JUDGING QUALITY …2

87. Cocoa of merchantable quality must be fermented, thoroughly dry, free
from smoky beans, free from abnormal or foreign odours and
adulteration.
 It must be reasonably free from living insects
It must be reasonably uniform in size, free from broken beans,
fragments and pieces of shell and be virtually free from foreign
matter
INTERNATIONAL COCOA STANDARDS
Thoroughly dry: Moisture content must not exceed 7.5 per cent
Smoky bean: Cocoa beans with smoky smell or taste or showing signs of
contamination by smoke must be avoided.
Uniform size: Not more than 12 per cent of the beans should be outside
the range ± 1/3 average weight.
Other standards

88. GRADE STANDARDS
Grade Maximum Percentage by count
Mouldy bean Slaty bean Insect damaged/
germinated/ flat
Grade 1 3.00 3.00 3.00
Grade 2 4.00 8.00 6.00
Sub standard
cocoa (SS)
marketed at special contract

89. Cocoa pulp juice
BY PRODUCT UTILIZATION
Cocoa pod husk : as manure, cattle & poultry feed, for
vermicomposting, multiplying biological agents
Cocoa shell : good mulch and manure for potted plants,
preparing media for mycological cultures
Cocoa sweatings: Fresh juice, jam, jelly, marmelade, wine,
multiplying biological agents
Cocoa jam
Cocoa shell mulch