FINAL PROJECT REPORT OF LUHWAGO SHADRACK C

SOKOINE UNIVERSITY OF AGRICULTURE
COLLEGE OF AGRICULTURE
DEPARTMENT OF FOOD TECHNOLOGY, NUTRITION AND CONSUMER SCIENCES.
BSc. FOOD SCIENCE AND TECHNOLOGY
SPECIAL PROJECT REPORT
TITLE: AWARENESS, ACCEPTABILITY AND KEEPING QUALITY OF LOCALLY
PROCESSED COCOA BEANS FOR BEVERAGE PREPARATION
NAME OF STUDENT: LUHWAGO, SHADRACK C.
REG. NO: FST/D/2013/0008
A SPECIAL PROJECT REPORT SUBMITTED IN PARTIAL FULFILMENT OF THE
REQUIREMENTS FOR THE DEGREE OF BACHELOR OF SCIENCE IN FOOD SCIENCE AND
TECHNOLOGY OF SOKOINE UNIVERSITY OF AGRICULTURE, MOROGORO, TANZANIA
NAME OF SUPERVISOR: PROF. LASWAI, HENRY
JUNE 2016

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ABSTRACT
The distinctive flavour of Tanzanian cocoa has recently been attracting the attention of the international
cocoa world, but still in Tanzania there is low or even no emphasis on cocoa farming in order to reach its
full potential. Objectives of this work were to sensitize the community towards use of locally processed
cocoa beans in preparing affordable drinks. This study had two sections namely; case study and sensory
evaluation aimed to test the consumer acceptability of the product. Factors relating and affecting the
growth of cocoa fruits was stipulated by observation and questionnairres in the study area. Based on the
results of this study, Most of the farmers they did not have land to cultivate cocoa, since it took about four
to five years to start harvesting after planting. This was too long times tended to bind the land, and make it
and hinder cultivation of other crops, especially for that farmer having small pieces of land. Other farmers
were not aware of cocoa farming. On the formulation of the product actually there was no clear formation
of cocoa powder during the milling and this might have been contributed by presence of high content of
lipid in the cocoa liquor. This suggests that the lipid should be extracted prior to milling in order to get
cocoa powder after grinding. The press–cake obtained is possible to be ground to easily get a cocoa
powder. This study showed that the cocoa beverage was so bitter, probably caused by incomplete drying
of cocoa beans and ineffective roasting of cocoa beans since during roasting an electrical laboratory oven
was used instead of using a roaster. The major causes for the bitterness could be due to lack of alkalization
process, which adjusts the level of acidity. Therefore, alkalization, removal of lipid and the use of roaster
should be subjects of further research for improving quality of cocoa powder.

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ACKNOWLEDGEMENT
I would first like to thank God in each step that I make in my life because without him this study could not
be conducted. Thanks go to my parents for their psychological advice, their moral and financial support.
I wish to convey my gratitude to the Higher Education Students Loan Board (HESLB) for the sponsorship
that enabled me to pursue a BSc. in Food Science and Technology at the Sokoine University of Agriculture
(SUA) under the Department of Food Technology, Nutrition and Consumer Sciences.
I am very grateful to my supervisor Prof. Laswai, H. for his great supervision without getting tired since he
used his time to correct my mistakes.
I would like to acknowledge Mr. Stewart Mwanyika, and Sister Roza Shirima, a laboratory technician
From the Department of Food Technology, Nutrition and Consumer Sciences for their great collaboration.
Lastly, I would like to thank all students who participated in conducting sensory evaluation and all those
students who in one way or another encouraged me from the beginning to the end of this study.

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COPYRIGHT
No part of this special project may be produced, stored in any retrieval system, or transmitted in hard copy
or electronic media or by any means without prior written permission from the author or Sokoine
University of Agriculture on behalf.

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DECLARATION
I, Luhwago Shadrack C., do hereby declare to the Senate of Sokoine University of Agriculture, that this
special project is my original work, and has not been submitted for a degree award in any other university.
Signature……………………………………
Date…………………………………………..
SUPERVISOR:
Name……………………….
Signature……………….
Date………

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DEDICATION
This work is dedicated to my lovely father, Mr Christian Luhwago and my lovely step mother, Elizabeth
Kayugwa for their encouragements.
Also, I dedicate this work to my elders and young brothers too, it is a long list, to mention them all by
names for their encouragement and advice.
There is nothing I can pay for taking care of me, you always showed me the greatest love than nobody else.
I LOVE YOU ALL.

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TABLE OF CONTENT
ABSTRACT …………………………………………………………………………….1
ACKNOWLEDGEMENT …………………………………………………………..3
COPYRIGHT ………………………………………………………………………………4
DECLARATION ………………………………………………………………………5
DEDICATION ………………………………………………………………………..6
CHAPTER ONE ……………………………………………………………………..11
INTRODUCTION ...................................................................................................................11
1.1 Background Information ......................................................................................11
1.2 Problem Statement and Justification ....................................................................13
1.3 Study Objectives...................................................................................................14
CHAPTER TWO ………………………………………………………………………15
LITERATURE REVIEW ...................................................................................................15
2.1 Nutrient Contents of Cocoa Beans ......................................................................15
2.2 Processing of Cocoa Beans..................................................................................16
2.3 Roasting, Alkalisation, Drying and Fermentation on Cocoa Beans Processing..20
CHAPTER THREE ……………………………………………………………………..21
MATERIALS AND METHODS...................................................................................21
3.1 Study Area .........................................................................................................21
3.2 Materials............................................................................................................21
3.3 Methods of Data Collection...............................................................................21
3.4 Sample Preparation............................................................................................21
3.5 Research Design.................................................................................................22

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3.6 Data Analysis......................................................................................................23
CHAPTER FOUR …………………………………………………………………24
4.0 RESULTS AND DISCUSSION....................................................................................24
4.1.1 RESULTS..........................................................................................................24
4.2.1 DISCUSSION....................................................................................................26
CHAPTER FIVE ……………………………………………………………………….29
CONCLUSION AND RECOMMENDATION .........................................................29
REFERENCES……………………………………………………………………………….30

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LIST OF TABLES
Table 1:Formulation of cocoa beverage………………………………………………...22
Table 2: Sensory scores of cocoa beverage samples…………………………………..24
Table 3: Survey results conducted Turiani in Morogoro region………………………25

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LIST OF FIGURES page
Figure 1: Cocoa pods in various stages of ripening and drying……………………..12
Figure 2: Important Industrial steps in Processing of Cocoa ……………………….17.
Figure 3: Local and necessary steps of cocoa beans processing ……………………18
Figure 4: Cocoa powder processed locally and industrially ………………………….19
Figure 5: Preparations of drinks from locally processed cocoa powder ………….19
Figure 6: Sample preparation…………………………………………………………21
Figure 7: Preparations of Drinks from locally processed cocoa granules …………22
Figure 8: Sun drying of cocoa beans in Turiani, Morogoro…………………………. 27
Figure 9: Flow chart showing the pattern of cocoa farming to the market in Turiani
Morogoro…………………………………………………………………………..…...28

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CHAPTER ONE
INTRODUCTION
1.1 Background Information
Cocoa beans are the seeds of the tree Theobroma cacao. Each seed consists of two cotyledons (the nib) and
a small embryo plant, all enclosed in the shell, from which cocoa solids, cocoa butter and cocoa powders
are extracted. It is generally known to have originated from Central and Southern America. Currently, three
broad cultivars of cocoa are commonly recognized; Forastero, Criollo and Trinitario. The cultivars exhibit
differences in the appearance of pods, yields of beans, flavour characteristics and in resistance to pests and
diseases. In the 18th century, the Swedish botanist, Carolus Linnaeus, renamed the cocoa tree giving it the
Greek name Theobroma cacao, now its official botanical name, which literally means 'food of the Gods'
(Amorim et al., 2008). Cocoa trees resemble English apple trees; they grow best under the canopy of
tropical rainforests, seldom reaching more than 7.5 metres (25 feet) high. To flourish, they need to be
shaded from direct sun and wind, particularly in the early growth stages. The cocoa tree has broad, dark
leaves about 25cm long and pale-coloured flowers from which bean pods grow. The cocoa tree bears two
harvests of cocoa pods per year. Around 20 cm in length and 500 g in weight, the pods ripen to a rich,
golden-orange colour. Within each pod there are 20-40 purple, 2 cm long cocoa beans covered in a sweet
white pulp (Camu et al., 2008)
A native of the central and South American rainforests, cocoa trees are now cultivated in many tropical
locations around the world. In large Asian plantations, cocoa trees and coconut trees are planted together
and both crops are harvested commercially. Alternatively, forest trees are thinned out and the cocoa trees
are planted between established trees. Cocoa trees begin to bear fruit when they are three to four years old.
Only a small proportion of the flowers develop into fruit over a period of about five months.
The trees are carefully pruned so that pods can be more easily harvested. Each tree yields 20-30 pods per
year (Chieberle, 2008).The relative poverty of many cocoa farmers’ means that environmental
consequences such as deforestation are given little significance. For decades, cocoa farmers have
encroached on virgin forest, mostly after the felling of trees by logging companies. This trend has
decreased as many governments and communities are beginning to protect their remaining forested zones.
In general, the use of chemical fertilizers and pesticides by cocoa farmers is limited.
When cocoa bean prices are high, farmers may invest in their crops, leading to higher yields, which in turn
tend to result in lower market prices and a renewed period of lower investment. Cocoa production is likely
to be affected in various ways by the expected effects of global warming.

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Specific concerns have been raised concerning its future as a cash crop in West Africa, the current centre of
global cocoa production. If temperatures continue to rise, West Africa could simply become unfit to grow
the coveted beans (Bass, 2006).
The harvesting of cocoa pods is very labour-intensive. On West African small-holdings the whole family,
together with friends and neighbours help out. Ripe pods are gathered every few weeks during the peak
season. The high pods are cut with large knives attached to poles, taking care not to damage nearby flowers
or buds. The pods are collected in large baskets, which workers carry on their heads, and piled up ready for
splitting.The pods are split open by hand and the seeds or beans, which are covered with a sweet white pulp
or mucilage, are removed ready to undergo the two-part curing process - fermentation and drying. This
prepares the beans for market and is the first stage in the development of the cocoa powder (Markovic et
al,. 2011).
a) b)
Fig. 1. a)Cocoa pods in various stage of ripening and ( b) Cocoa beans dried in the sun

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1.2 Problem Statement and Justification
Cocoa is one of the most important agricultural export commodities in the world and forms the backbone
of the economies of some countries in West Africa, such as Cote d’Ivoire and Ghana. In Ghana, cocoa has
been labeled ‘the golden pod’ owing to the pivotal role it plays in the nation’s economy. It is cultivated on
about 1.5 million hectares of land by some 800,000 families in six out of the ten regions. It is cultivated
almost exclusively by small-holder farmers with average farm sizes of about 4.0 ha and means production
yields of 246.4 kg/ha of Forastero varieties (Afoakwa, 2010). Research reveals that cocoa beans are
perhaps the best source of antioxidants, containing up to ten percent antioxidant concentration levels.
Antioxidants have several health benefits. They protect against cell damage and reduce the risks of several
kinds of cancer. Antioxidants also help regulate cholesterol levels. That is three times more antioxidants
than green tea. Blueberries are often said to be a great source of antioxidants. However, while domestic
blueberries have 32 antioxidants and wild blueberries 61, cocoa beans have 62 (Afoakwa, 2010).
In Tanzania, cocoa was introduced in the 1950s, and was being grown commercially within a decade.
Although it tends to be considered a relatively minor non-traditional cash crop, it currently supports an
estimated 25,000 farmers and their families (around 100,000 people)
(Ndunguru et al., 2012). At the moment, around 80% of the country’s crop comes from a single district
Kyela in Mbeya region, others from Kigoma region and Turiani in Morogoro region, where conditions for
cocoa cultivations are near perfect. The distinctive flavour of Tanzanian cocoa has recently been attracting
the attention of the international cocoa world, but much is still needed for the country’s crop to reach its
full potential (Nyomora et al., 2012). Overall, the relatively small areas under cocoa cultivation reflect the
acute shortage of land like in Kyela thus preventing the expansion of cocoa farms in the district.
Industrially processed cocoa beans, in their packaged form, are purchased at health stores but with high
price. Thus, it becomes difficult for many people to purchase and consume them in that manner since their
income is low.
People of Tanzania consume mostly green tea and not locally processed cocoa beans that have more
antioxidants. This is because they are not aware of the locally processed cocoa beans that ensure even the
retention of these antioxidants. Thus, there is need to bring awareness and evaluating also the acceptability
of the locally processed cocoa beans in preparing beverage (drinks) and this will expand the market while
raising the production and farming among the farmers in Tanzania, Since locally processed cocoa beans
will be sold at a relatively lower price and approximately every household could afford to purchase and
use.

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In Tanzania, cocoa is not consumed locally; the beans are merely harvested, fermented and sun-dried
before being shipped overseas to cocoa consuming countries. Then, the beans are sent to cocoa-processing
plants to be cleaned, roasted, winnowed, alkalised, milled, pressed, pulverised and otherwise transformed
into finished or semi-finished products like cocoa butter, powder, or liquour. These conventions deprive
farmers of the wealth of value-added practices. Constraints facing growers in Tanzania towards the quality
of the cocoa bean can be greatly enhanced by how it is tended, yet much of the country’s cocoa does not
yet reach its full potential because of poor planting, cultivating and processing techniques (Nyomora et al.,
2012).
1.3 Study Objectives
1.3.1 General objective
To sensitize the community towards use of locally processed cocoa beans in preparing affordable
drinks.
1.3.2Specific objectives
(i) To document the local knowledge of processing of cocoa beans in the study area.
ii) To study ways of preparing different formulations of cocoa drink
iii) To assess the acceptability of drinks prepared from locally processed cocoa beans.
iv) To study effect of length of storage on shelf life of cocoa powder

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CHAPTER TWO
LITERATURE REVIEW
2.1 Nutrient Contents of Cocoa Beans
2.1.1 Tocopherol (vitamin E)
According to Nebesny et al. (2014), the total tocopherol (vitamin E) content in cocoa beans is at a level of
100–300 mg/kg fat. Tocopherols are strong natural antioxidants protecting the body from the negative
impact of free radicals and other reactive forms of oxygen. Plant sterols reveal the protective effect on the
oxidation of lipids due to the synergistic interactions with tocopherols, also during their thermal processing
(Oracz et al., 2014).According to Hurst et al., (2011) the antioxidant activity in cocoa powder, are stable
over typical shelf lives of one year under controlled storage and over 2 years in ambient storage in the
laboratory.
2.1.2 Phytosterols
The seeds of the cacao tree are also a rich source of phytosterols (200–300 mg/100 g fat) as well as in free
and esterified forms. The diet rich in phytosterols reduce the level of LDL cholesterol in blood serum by
inhibiting its absorption helps in prevention of hypercholesterolemia and cardio‐vascular system diseases.
Besides, these compounds improve the function of the urinary system and eliminate symptoms of the
prostate gland enlargement (Oracz et al., 2014).
2.1.3 Lipids
Crude fat level greatly differs among the variety and region of cultivation of cocoa beans, the highest value
being 59.32% and the lowest 53.08%. Example the Forastero variety from Ecuador contains much less
crude fat than Forastero beans variety from Brazil(Oracz et al., 2014). Total lipid content of fermented
cocoa beans is lower than that on unfermented beans. This is due to the presence of fatty acids produced
from fermentation process that stimulate lipid hydrolysis into fatty acids and glycerol (Wood, 1985).
During fermentation process, lactic acid bacteria homo-fermenter transforms glucose into lactic acid.
Lactic acid bacteria hetero-fermenter transforms glucose into lactic acid, alcohol, acetic acid
(Winarno,1991) .The study done by Retnowati et al. (2000) also noted that the total lipid content of
fermented cocoa beans is lower than that of unfermented beans.

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2.1.4 Phenolic compounds
Phenolics in cocoa (Theobroma cacao) and cocoa products can be classified into three main groups:
flavan-3-ols (37%), anthocyanins (4%) and proantho-cyanidins (58%). According to Markovic et
al.,(2011) the unfermented cocoa bean contains about 120–180 g/ kg of phenolic compounds,with
epicatechin, Catechin, gallocatechin, epigallocatechin, epicate-chin-3-gallate and numerous procyanidins.
The phenolic content of raw cocoa beans differs substantially from those in cocoa powder, cocoa liquor or
chocolate. Their content and concentration depend on cocoa bean variety, degree of ripeness, processing
and storage.
2.2 Processing of Cocoa Beans
2.2.1 Industrial processing of cocoa beans
A cocoa processing plant transforms cocoa beans into three main components: cocoa liquor, cocoa butter
and cocoa powder. These components can be used to make different products. Cocoa liquor is used with
other ingredients, to produce chocolate (Kaplinsky, 2004). Cocoa powder can be used as an ingredient in
almost any foodstuff. For example, it is used in chocolate flavoured drinks, preparation of tea as breakfast,
chocolate flavoured desserts such as ice cream and mousse, chocolate spreads and sauces, and cakes and
biscuits (State, 2015) Cocoa beans undergo several important steps to enhance and capture their flavour
(Fig. 2). The beans are first removed from the cocoa pod, then fermented, dried, roasted, and finally
cracked and winnowed to remove the bean shell. This produces cocoa nibs, which are ground or milled into
cocoa mass or liquor (Afoakwa, 2010).

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Step one: Harvesting and opening of pod.
Step two :Fermentation.
Step three: Drying
Step four: Roasting
Step five: winnowing.
Fig. 2. Important Industrial steps in Processing of Cocoa (Afoakwa, 2010)
 MILLING
 ALKALISATION
 PULVESATION
Finished products like
 Cocoa
powder
 Chocolate
 Cocoa liquour
Is done
manually/ by
using hands
Act as a critical control point, Enhances flavour
development by converting sugars into acids
,banana leaves are used to cover cocoa beans,
the temperature used is 55oc and can take 2 to
8 days to complete.
Sun-drying method is used, to reduce moisture
content up to 5-7 %. Dry beans produce low
acidity.
Aims to remove the
pathogenic residual
microbes like Salmonella
spp and E-coli

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2.2.2 Local Processing of Cocoa Beans.
Local processing of cocoa beans is relatively similar to that of industrial processing except that there is no
alkalisation and pulvesation in local processing of cocoa beans (Refer to the figure 3 ).That is, the cocoa
beans are harvested, fermented, dried, roasted, winnowed, milled and lastly turned to cocoa powder. After
pod harvest, beans and adhering pulp are transferred to heaps, boxes or baskets for fermentations lasting
from 5 to 6 days. Heap fermentation of beans is covered with banana leaves (Afoakwa, 2010).
Fig.3. Local and necessary steps of cocoa beans processing (Afoakwa, 2010)
After fermentation, the beans are removed from the heaps or boxes and dried in the sun on raised platforms
covered with mats or on the ground until fully dried within 7–8 sunny days.
After fermentation and drying, the target for cocoa beans is approximately 6–8% moisture contents. For
storage and transport, moisture content should be less than 8% (Fowler et al., 1998). Indicators of well-
dried, quality beans are good brown colour and low astringency and bitterness and an absence of off-
flavours such as smoky notes and excessive acidity (Afoakwa, 2010), then cocoa beans is milled to get the
cocoa powder ready for preparation of the affordable drink. The appearance of the local and industrially
processed powders tend to differ as seen in Fig. 4, below,
Fermentati
on heap
Drying

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Fig.4 Cocoa Powder Processed Locally and Industrial
The local processed cocoa powder as seen above in figure 4 is less darker than industrial one, thus even
the flavour of these two food item tend to differ since industrial darkening of cocoa powder increase the
flavour ( State, 2015).
2.2.3 Formulation of Cocoa drinks
Fig. 5. Preparations of Drinks from Locally Processed Cocoa Powder
Local processedcocoapowder
Industrial processedcocoapowder
Water/ milk is boiled at 1000c
Shake until the solutes in the tea cup dissolved completely then drink.
Either sugar/ honey is added into the mixture (optional)
Tea spoon of cocoa powder is added into the above
Boiled water/milk is poured into a cup tea

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2.3 Roasting, Alkalisation, Drying and Fermentation on Cocoa Beans Processing
2.3.1 Roasting
Roasting of the fermented seeds fulfils mainly two purposes, the removal of undesired compounds with
low boiling points, such as acetic acid and the formation of the typical roasty, sweet odourants of cocoa
(Hurst et al., 2011). Whole bean roasting loosens the shell, which is then readily removed in winnowing.
Prior to roasting, cocoa beans have bitter, acidic, astringent and nutty flavours. Roasting further diminishes
acidity-reducing concentrations of volatile acids such as acetic acid (Beckett, 2000; Granvogl et al., 2006;
Ramli et al., 2006) but not non-volatiles such as oxalic, citric, tartaric, succinic and lactic acids (Afoakwa,
2010).
2.3.2 Fermentation
The attractive aroma of cocoa powder is a result of both, fermentation and roasting and is considered to be
the most important with respect to flavour formation (Daniel et al., 2009). During fermentation, aroma
precursors, such as free amino acids, short-chain peptides and reducing sugars are formed from which the
typical cocoa aroma is suggested to be generated during the subsequent roasting process (Chieberle, 2008).
2.3.3 Drying
Drying, decreases acidity, astringency and bitterness in cocoa beans. The number of days required for
effective drying varies, according to the weather conditions of the area. In the forest regions moist climate
posed a great challenge during drying. In the Western Region where the atmosphere remains relatively
humid for a longer period, six (6) days while in the Ashanti Region with relatively lower humidity 4 to 5
days were enough for effective drying. In protecting the drying cocoa beans against rains, especially in the
night, farmers adopted precautionary measures. Farmers spread polyethylene material over the cocoa beans
on days when rainfall appeared to be likely (Owusu, 2015).
2.3.4Alkalisation
Alkalisation is carried out primarily to change colour but also influence flavour of cocoa powder. This
process is common for cocoa products such as drinks to enhance dispersibility, solubility or suspension in
water, in baking or coatings. The process consists of treating cocoa beans, nibs, liquor, cake or powder with
solutions or suspensions of alkali, usually potassium or sodium carbonate, other alkalis may also be
used(Afoakwa, 2010).

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CHAPTER THREE
MATERIALS AND METHODS
3.1 Study Area
The study area involved in the collection of cocoa beans was Turiani in Morogoro region.
3.2 Materials
Pan dried cocoa seeds, sugar, bowl, laboratory oven, milling machine, tea spoon, disposable cup and plate,
plain white paper, manual sieve, potable water and source of heat.
3.3 Methods of Data Collection
The data for the study were collected by means of questionnaire and observation. Structured and
unstructured questions were prepared on a printed white paper. The questions were based on how cocoa
beans were processed locally. Hedonic score test for the student from Department of Food Technology,
Nutrition and Consumer Studies at Sokoine University of Agriculture was used to assess the sensory
acceptability of formulated cocoa drink. The cocoa bean farmers that were involved were those from
Turiani in Morogoro region.
3.4 Sample Preparation
Five kilograms of fermented and dried cocoa beans were milled to get a cocoa powder. Hot water with
sugar in the cup were added to the obtained powder to prepare a drink followed by thorough mixing, ready
for hedonic score test as in Figure 5.
Fig .5. sample preparation
Fermented cocoa seed
Driedusingovenat 300
c to reduce moisture contentupto<8%
Roastedusingovenat1400
c for 45min to developcolourandaroma
Winnowed
Cleaned and sorted
Milledtogetcocoa granules(notpowder)

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3.5 Formulation of Cocoa drinks: The drink was prepared as in Fig. 6.
Fig . 6. Preparations of Drinks from Locally Processed Cocoa granules
3.6 Research Design
The cocoa drink was formulated by varying the concentration of cocoa granules and sugar (number of tea
spoons per cup) as seen in Table 10
Item No/ of tea spoons No/ of tea spoons No/ of tea spoons No/of tea spoons
Sugar 0 1 2 2
Cocoa granules 1 2 1 2
Table 1: Formulation of cocoa beverage
Thirty panellists composed of students from the Department of Food Technology, Nutrition and Consumer
Sciences participated in the hedonic test to assess the acceptability of the formulated cocoa drinks. The
parameters tested were aroma, colour, sweetness, flavour, taste and overall acceptability.
Water was boiled at 1000c
Thorough mixing was done in the tea cup to dissolve completely
Sugar was added into the mixture
Tea spoon of cocoa granules was added into the above
Boiled water was poured into a cup tea
Sieving was done to get a clear drink ready to use

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3.6 Data Analysis
Data was analyzed using R COMMANDER and the mean scores of the parameters tested were compared
and tested for significance (p<0.05). From this comparison, conclusions were drawn as in the discussion.

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CHAPTER FOUR
RESULTS AND DISCUSSION
4.1 RESULTS
4.1.1 Survey results
A case study on awareness, acceptability and keeping quality of locally processed cocoa beans for beverage
preparation was conducted in Turiani village in Morogoro region,involving 30 farmers who were
interviewed. The findings were as shown in the Table 2.
Table 2. Survey results conducted Turiani in Morogoro region.
Item Particulars Proportion
Farming crop Yam 15%
Maize 5%
Cocoa 50%
Pad rice 25%
None of these 5%
Awareness about cocoa farming Yes 65%
No 35%
Reasons of not cultivating cocoa Lack of knowledge and skills 35%
Lack of land 30%
Lack of capital 8%
Non profit 2%
Poor market 25%
Readiness to cultivate if there is land, skills
and market
Yes 90%
No 10%
Household income per day For cocoa farmers Above 5$
For non -cocoa farmers 1$-2$
Price of cocoa per kg Depend on the dryness level and quality of
cocoa itself
1.5$ - 2$
Farming of cocoa tree Intercropping system(banana trees and
cocoa trees)
For shadow
provision
Processing of cocoa fruits Harvesting> poding> fermentation> drying
in the sun> selling
No any value
addition

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4.1.2 SENSORY EVALUATION RESULTS
The results of sensory evaluation were as shown in Table 3
Table 3. Sensory scores of cocoa beverage samples
Sample Colour Taste Sweetness Flavour Acceptability
A
B
C
D
6.952a
7.381b
8.190c
7.857c
3.100a
4.762b
6.048c
4.238b
5.476a
6.381b
8.048c
7.476c
6.571a
7.143a
7.571a
7.905a
4.524d
6.238c
8.762a
7.095b
SAMPLE KEY;
A = cocoa drink per cup with 0 and 1 number of tea spoon of sugar and cocoa respectively
B = cocoa drink per cup with 1 and 2 number of tea spoon of sugar and cocoa respectively
C = cocoa drink per cup with 2 and 1 number of tea spoon of sugar and cocoa respectively
D = cocoa drink per cup with 2 and 2 number of tea spoon of sugar and cocoa respectively
Mean scores with the same superscript in a column are not significantly difference (P ≥ 0.05).
Results of the sensory evaluation showed that sample C which was formulated by having cocoa drink per
cup with 2 and 1 spoons of tea and sugar and cocoa, respectively had significant differences at (P ≥ 0.05)
compared to all the remaining samples in terms of taste, sweetness and colour. From the results, sample C
was more acceptable than other samples (sample A, B and D) in terms of aroma, sweetness and taste.
4.1.2.1 Colour
Colour is a sensation that forms part of the sense of vision and judges the appearance of a food. From
Table …, there were significant differences (P < 0.05) between the samples in colour intensity of the cocoa
beverage. According to the results, sample C showed a significant difference from all samples remained.
This indicated that the rest of samples A, B and D were equally not accepted by all panelists in terms of
colour.

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4.1.2.2 Taste
There was a significant (P< 0.05) difference in taste between sample C with other samples A, B, and D.
This indicated that only sample C was highly accepted in term of taste by panellists.
4.1.2.3 Flavour
The results showed that the flavour mean score of the samples showed no significant (P> 0.05) differences
of the aroma attribute between the samples. The flavour of the entire formulations was appreciated by all
the panellists.
4.1.2.4 Sweetness
From Table 3, there were significance differences (P < 0.05) between the samples in intensity of sweetness
of the cocoa beverage. According to the results, sample C was sweeter than others and showed significant
difference from all the remaining samples. This indicated that regarding sweetness, the rest of samples A,
B and D were equally not accepted by all panelists.
4.1.2.5 General acceptability
Overall acceptability of the sample, there was a significant difference in general acceptability at (P< 0.05)
in all attributes among the samples. Sample C was more accepted than other samples. This indicated that
sample C was generally accepted in all attributes compared to other samples A, B, and D. Sample C was
generally more accepted may be due to its taste and sweetness.
4.2 DISCUSSION
4.2.1 Discussion of survey results
Basing on the results of case study on awareness, acceptability and keeping quality of locally processed
cocoa beans for beverage preparation conducted Turiani village in Morogoro region, in which thirty
farmers were interviewed, this was a summary of the coclusions made. Most of the farmers they did not
have land to cultivate cocoa. It took about four to five years to start harvesting after planting. This was too
long a time tended to bind the land and make it and hinders cultivation of other crops, especially for those
farmers having small pieces of land. Other farmers were not aware of cocoa farming. Even for those who
were cultivating the crop, they did not have skills and enough knowledge on cocoa farming.

27
Marketing system of cocoa in Turiani Morogoro was seen to be a challenge, since only one entrepreneur
basing on cocoa beans had constructed a building like (godown) where s farmer tend to sell their cocoa
beans after drying. Less effort from the government toward cocoa farming in Turiani Morogoro was seen
to be a problem, since there was poor infrastructure of roads. Drying cocoa beans in the sun by spreading it
on the ground contributed greatly to effects on the quality of cocoa beans, by increasing contamination
with sand, stones, dust and microbes as in Fig. 6.
Figure 6. Sun drying of cocoa beans in Turiani Morogoro
Per capita income for those cocoa farmers was 5$ and above, while for those non-cocoa farmers (who
cultivated other crops like yam and pan rice) was 1$-1.5$. Actually this can be generalized that cocoa
farming had greatly improved the life standard among the few farmers in Turiani, who cultivated the crops.
For this case there was no any factory even for adding value to the cocoa beans before selling. Only that
entrepreneur provided grant, subsides and loans to particular farmers who wanted to invest in cocoa, but
nothing like this came from the government as shown in Fig. 7.
Fig. 7. Flow chart showing the pattern of cocoa farming to the market in Turiani Morogoro
Farming and cultivation of cocoa trees
Harvesting and poding of cocoa fruits
Fermentation of cocoa beans
Drying of cocoa beans
Selling

28
4.2.2 Discussion on sensory evaluation
Grinding and or milling using milling machine is applied to dried cereals like rice and maize in order to get
powder. As after drying, it is possible to get powder of these cereals, it was a different case with cocoa
beans. Fermented and dried cocoa beans immediately after roasting were milled but there was no cocoa
powder produced, This was due to presence of high amount of lipid in cocoa beans thus extraction of this
lipid in the cocoa liquor (after milling) should be done in order to get a press -cake that can be grinded to
get a clear cocoa powder. For this study sieving of the milled cocoa beans was done so as to obtain a clear
beverage for sensory evaluation test.
Measuring the liking of a set of products using selected panelists allows an understanding of the influence
of sensory properties on acceptance and preference of the product to be developed. For measuring
consumer responses to product features, products are rated for degree of liking under controlled conditions.
From this study it was shown that the cocoa beverage was so bitter, this might be due to incomplete drying
of cocoa beans, ineffective roasting of cocoa beans since during roasting an electrical laboratory oven was
used instead of using a roaster but also the major cause for that bitterness was may be lack of alkalization
process which adjusts the level of acidity as the literature reported (Afoakwa, 2010).

29
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
Cocoa is one of the most important agricultural export commodities in the world and forms the backbone
of the economies of some countries in West Africa, such as Cote d’Ivoire and Ghana. The distinctive
flavour of Tanzanian cocoa has recently been attracting the attention of the international cocoa world, but
much is still needed for the country’s crop to reach its full potential. Overall, the relatively small areas
under cocoa cultivation reflect the acute shortage of land like in Turiani, thus preventing the expansion of
cocoa farms in the district. Industrially processed cocoa beans, in their packaged form, are purchased at
health stores but with high price.
Thus, it becomes difficult for many people to purchase and consume them in that manner and in the
meantime their income is low. In Tanzania, cocoa is not consumed locally; the beans are merely harvested,
fermented and sun-dried before being shipped overseas to cocoa consuming countries. Then, the beans are
sent to cocoa-processing plants to be cleaned, roasted, winnowed, alkalised, milled, pressed, pulverised and
otherwise transformed into finished or semi-finished products like cocoa butter, powder, or liquor. These
conventions deprive farmers of the wealth of value-added practices.
Fermented and dried cocoa beans immediately after roasting and milling need to have the lipid extracted in
order to get cocoa powder after grinding. Press–cake obtained is possible to be ground to get a clear cocoa
powder. In case of findings from this study, the cocoa beverage was so bitter, possibly caused by
incomplete drying of cocoa beans, ineffective roasting of cocoa beans and lack of alkalization process.
Therefore, alkalisation, removal of lipid and the use of roaster are recommended for further research.

30
REFERENCES
Afoakwa, E. O. (2010.). Chocolate Science and Technology. A John Wiley and Sons, Ltd., Publication
University of Ghana Legon – Accra Ghana
Amorim, G., Jr, L., Gomes, L. H., Efraim, P., Almeida, F. C. De, and Figueira, A. (2008). Fermentation of
cacao ( Theobroma cacao L .) seeds with a hybrid Kluyveromyces marxianus strain improved product
quality attributes, 8, 788–798.
Bass, H. H. (2006). Structural Problems of West African Cocoa Exports and Options for Improvements :
African Development Perspectives Yearbook, Volume 11, 2005/06: Escaping the Primary
Commodities Dilemma, Münster: Lit-Verlag 2006, pp. 245-263.11, 245–263.
Camu, N., Winter, T. De, Addo, S. K., Takrama, J. S., Bernaert, H., and Vuyst, L. De. (2008).
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cocoa bean heap fermentations, Federation of European Microbiological Societies Published by
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Hurst, W. J., Krake, S. H., Bergmeier, S. C., Payne, M. J., Miller, K. B., and Stuart, D. A. (2011). Impact
of fermentation , drying , roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans
and cocoa ingredients. Chemistry Central Journal, 5(1), 53.
Kaplinsky, R. (2004). competitions policy and the global coffee and cocoa value chains: Institute of
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Nyomora, B. A., Kanyeka, Z., and Ndunguru, A. (2012.). Supporting Tanzania ’ s Cocoa Farmers
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Oracz, J., Nebesny, E., and Zy, D. (2014). Effect of roasting conditions on the fat , tocopherol , and
phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of different
Theobroma cacao L . cultivars, 1002–1014.
Radojc, I., Markovic, K., and Jolic, S. M. (2011). Original article Changes of phenolic compounds and
antioxidant capacity in cocoa beans processing, 1793–1800.
State, O., and State, O. (2015). Evaluation of Nutritional and Sensory Properties of Cocoa Pulp Beverage
Supplemented with Pineapple Juice, Department of Food Science and Technology, Bowen University,
Iwo, Osun State, Nigeria. 4(6), 58–61.

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