Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass

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Cocoa, a widely cultivated crop in tropical countries, is a crucial raw material in the food industry, particularly in chocolate production. Its quality is influenced by various factors, including variety, cultivation practices, fermentation, and drying. The aim of this work was to investigate the impact of the cocoa variety on the merchant quality and the physicochemical properties of raw cocoa beans and roasted cocoa mass produced in the urban commune of Pokola (Republic of the Congo) . Cocoa pods were sorted into three varieties (Criollo, Forastero, and Trinitario) according to the physical identification criteria given in the literature. Cocoa samples were prepared according to the same process: each variety was separated into three 50-kg samples placed in cubic crates with 40 cm edges covered with banana leaves for 6 days of fermentation, then sun-dried at 28–32 °C for 7 days, leading to dried cocoa beans. Roasted cocoa masses were obtained by roasting at 140 °C followed by grinding. Merchant quality analyses were carried out on raw cocoa beans and physicochemical analyses were performed on raw cocoa beans and roasted cocoa masses. Cocoa variety had the greatest impact on graining, Villtrop swelling index, proportion of brown beans, pH, total acidity, and protein content. The beans of all cocoa varieties were of intermediate merchant quality (grade II). Roasting resulted in an increase in pH and total carbohydrate content, and a decrease in water content, total acidity, protein content, and colorimetric parameters. Overall, the cocoa variety had a weaker influence on the quality and physicochemical properties of raw and roasted cocoa than roasting.