N.A. Ali 1, G.S.H Baccus-Taylor 2, D.A. Sukha 1 and P. Umaharan 1

Transcription

1 Stimulating innovation in cocoa post-harvest methods for quality chocolate Exploring genetic diversity and post-harvest processing management towards genetic branding N.A. Ali 1, G.S.H Baccus-Taylor 2, D.A. Sukha 1 and P. Umaharan 1 1 Cocoa Research Centre, The University of the West Indies, St. Augustine. 2 Food Science and Technology Unit, Department of Chemical Engineering, Faculty of Engineering, The University of the West Indies, St. Augustine.

2 Why innovate at post-harvest? Need to access new markets and product development Information dissemination Limited bean quantities available Research Optimisation of fermentation and drying processes Increased earnings $ Need for increased efficiency of processes and better quality Ultra niche marketing Mechanisation

3 Why optimise cacao fermentation protocols? Fermentation is a critical step in flavour development. Many variables impact fermentation. A temperature peak 44 C is imperative in fermentation and is usually possible in larger masses or well insulated smaller fermentations. 60 Temperature (Degrees Celsius) Zone 1 Zone 2 Zone Time (Day)

4 Kg 30 Kg 5 Kg 3-5 Kg Small scale, insulated, variable capacity fermentation protocols Single pod fermentations Types of Innovation in Cacao Fermentation Use of inoculums and starter cultures Modification of aromatic profiles via fruit pulp and juice addition to fermentations De - pulping pre fermentation

5 Investigating fermentation dynamics in various cacao genetic groups towards genetic branding Parameters assessed Genetic groups being profiled Contamana Nacional Nanay Amelonado Iquitos Marañón Trinitario Refractario During fermentation Temperature ph (mass) ph (testa and cotyledon) Cut tests (fermenting beans) Pulp colour Pulp Brix Dried beans Moisture content Individual bean weight Bean count Bean length Bean width Bean thickness Chemical analyses (NIRS) Organic acids Sugars Proteins Purines Polyphenols Fat Sensory assessment

6 Average temperature ( C) Investigating fermentation dynamics in various cacao genetic groups towards genetic branding - some preliminary results Temperature progression comparison of 8 genetic groups Temperature (Degrees Celsius) Zone 3 Time (days) 10 Zone 1 Zone 2 Iquitos Nanay 0 Refractario Marañón Amelonado Trinitario Nacional Contamana Time (Day)

7 Average flavour attribute intensity Average flavour attribute intensity Investigating fermentation dynamics in various cacao genetic groups towards genetic branding - some preliminary results Flavour analyses Comparison of 2 groups- Cocoa flavour on Days 4, 6 and Trinitario- Cocoa Flavour 7.0 Amelonado-Cocoa Flavour Time (days) Time (days)

8 % polyphenols and purines % polyphenols and purines Investigating fermentation dynamics in various cacao genetic groups towards genetic branding - some preliminary results Chemical analyses Comparison of 2 groups-purines and polyphenols on Days 0 and 8 Trinitario Amelonado Trinitario (Day 0) Trinitario (Day 8) Genetic group and time fermented 0 Amelonado (Day 0) Amelonado (Day 8) Genetic group and time fermented Epicatechin (%) Catechin (%) Caffeine (%) Theobromine (%) Epicatechin (%) Catechin (%) Caffeine (%) Theobromine (%)

9 Conclusion Advantages of genetics based branding: Niche marketing potential towards increasing farmer income. Celebrating genetic diversity. Accessing a spectrum of flavour attribute experiences. Accessing an array of nutraceuticals.

10 Acknowledgements International Cocoa Organisation (ICCO). Mr. Ed Seguine, Seguine Cacao Cocoa & Chocolate Advisors, USA. Dr. Daniel Kadow, University of Hamburg, Germany. Professor Gerrit Meerdink, Programme Coordinator, Food Science and Technology Unit, Department of Chemical Engineering, University of the West Indies, St. Augustine, Trinidad and Tobago. Mr. Gérard Fourny, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, France. Dr. Christian Cilas, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, France.