Fermented Cocoa Research Articles

NILAI TAMBAH COCOA BUTTER DAN COCOA POWDER PADA UNIT PENGOLAHAN HASIL (UPH) SARI BUMI, KABUPATEN JEMBRANA

Cocoa is a plantation commodity that plays an important role in the regional economy. Cocoa fruit is one of the products characterized by rottenness, damage, seasonality and variety. Prevention of damage to cocoa fruit from physical, biological and chemical influences must be immediately processed into fermented cocoa beans. The fermented cocoa beans must also be immediately processed into processed chocolate products so that they can be consumed. In addition, processed chocolate also adds a higher selling value. In 2021 cocoa production in Jembrana Regency amounted to 2,949.57 tons, down from the previous year due to pest and disease attacks, unfavorable weather, and lack of intensive care. In November-December, this research was conducted at Sari Bumi UPH in Jembrana Regency with the consideration that this UPH is famous internationally with the brand “Cho-Jaensan”. This study used key informants from three people including the chairman and treasurer as well as cocoa processing staff. The hayami method is the value-added data analysis used in this study. Value added can be interpreted as the difference value of commodities that get special treatment (output) and the value of sacrifice (input) which is used in one production cycle. Based on the capacity of the roasting machine, UPH only processes 20 cocoa beans that have been fermented to obtain 14 kg of cocoa nibs, then produces 13 kg of cocoa paste. From 13 kg of cocoa paste, 3.25 kg of cocoa butter is produced and the rest becomes butter pulp, then it is made into cocoa powder into 7.8 kg. A total of Rp 210,000 is spent on labor costs, Rp 239,880 for variable costs/other inputs, added value of Rp 38,577.52 and processing profit of Rp 28,077.52.

Growth, Carcass and Feed Consumption of Native Chicken Given Feed Containing Fermented Cocoa Husk Flour

The improvement of the performance of native chicken needs to be balanced with the improvement of its ration. The ingredients of the ration used do not need to be expensive, but good quality, easy to obtain, and available throughout the year. One of the feed ingredients that is widely available and is waste is Cocoa skin. Fermented Cocoa skin has a nutritional content of 2.63%, crude fat 20.14%, crude fiber, 10.39% crude protein, calcium 7.18%, and phosphorus 2.06%. Cocoa skin, in addition to its high crude fiber, also contains antinutrients in the form of tannins. Therefore, fermentation is necessary. The design used in this study was a Completely Randomized Design (CRD) with 5 (five) treatments and 3 (three) replications. The variables observed were Growth, ration consumption, protein consumption, Whole carcasses harvested when the chickens were 10 weeks old. The provision of fermented Cocoa skin up to 10% did not give a significant effect (P>0.05) on weight gain, final body weight, and whole carcass weight of native chicken aged 3-10 weeks. However, the provision of fermented Cocoa skin flour gave a significant effect on ration consumption, protein consumption, and energy consumption in native chicken aged 3-10 weeks. The best provision was obtained in the treatment of provision of fermented Cocoa skin flour as much as 5%

A value chain modeling approach for upscaling the production of fine flavor cocoa in Arauca (Colombia)

AbstractThe fine flavor cocoa (FFC) market offers additional income for small farmers. Despite the potential of several Latin American countries to produce FFC, their lack of standardized postharvest processes hinders compliance with high‐quality standards demanded by the FFC market, as these processes have a direct impact on cocoa's organoleptic characteristics. This work supports the design of a collective postharvest transformation model that coordinates the main steps in the cocoa agri‐food chain: transport of the cocoa harvest, classification, fermentation, drying, storage, and commercialization. Our methodology includes a modeling scheme combining optimization and simulation models, considering variability in the processes, and covering operational (transport and resource allocation), tactical (design and sizing of the processing plant), and strategic (sales dynamics) decisions across the cocoa value chain. We illustrate this methodology in a case study in Arauca, Colombia. Our findings emphasize the importance of combining these operational and strategic models since their inputs and outputs are interconnected influencing the decision‐making within the cocoa value chain. Our study also identifies key determinants for the postharvest design, highlighting the postharvest center capacity, FFC prices, and the market selling mode (export or local).

Growth Performance, Nutrient Digestibility, Carcass Characteristics and Organoleptic Properties of Broiler Chicken Fed Cocoa Bean Shell

The high cost of conventional feed ingredients has forced poultry farmers to concentrate on more accessible and reasonably priced alternative feed sources having considerable nutritional potential. One of these alternative feed sources is cocoa bean shell (CBS), which is widely available, inexpensive, and nutritious. There is limited research on the application of fermentation of bovine rumen filtrate on CBS in poultry production. A feeding trial for 56 days was conducted to investigate the dietary effect of rumen filtrate fermented cocoa bean shell (RFCBS) as partial replacement for maize on the performance of broiler chickens. Fresh cocoa bean shell was mixed with rumen filtrate obtained at ratio 1:1, fermented for 24 hours and then dried. The dried fermented cocoa bean shell (FCBS) was incorporated into the experimental diets at varying levels; 0, 5, 10, 15 and 20% respectively to formulate five experimental diets. Ross 308 broiler chicks (n=150) were randomly allotted into five treatments groups of thirty (30) birds per treatment and three replicates containing ten birds each in a completely randomized design (CRD). Data on performance indices, hematological, nutrient digestibility, carcass characteristics and sensory evaluation collected during the experiment were subjected to ANOVA at α = 0.05. Results revealed that fermentation method employed had significant influence (P<0.05) on the chemical composition of cocoa bean shell used in this study. The crude protein (CBS: 8.18% – FCBS: 5.10%), ash (CBS: 10.40% - FCBS: 9.08%), nitrogen free extract (CBS: 57.64% - FCBS: 57.07%) content of the cocoa bean shell reduced after being fermented but increased its crude fibre content from 10.27% to 15.26%. It also helped to improve the phytochemical constituents of CBS. Dietary supplementation up to 10 % FCBS had comparable weight gain, feed intake and the best feed conversion ratio. Birds fed 10% FCBS based diet had improved (P<0.05) nutrient digestibility values when compared with other diets. Birds on 0 (2088.89g/b), 5 (2044.44g/b) and 10 (1944.44g/b) % FCBS had similar dressed weight but recorded significantly the highest value. Birds fed 10% FCBS based diet recorded the highest tenderness (8.33), juiciness (8.37), flavour (8.43), colour (8.30), aroma (8.37) and taste (8.00) values. Results indicated that the cost of the feed per kg (#2178.92 - 2229.23) decreased across the dietary treatments as the FCBS increased. It is concluded that FCBS can be incorporated up to 10 % in broiler chickens’ diet for better output in terms of weight gain, feed intake, feed conversion ratio, carcass trait sensory evaluation and better health status of the birds.

Fermented and Unfermented Cocoa Beans for Quality Identification Using Image Features

Fermented cocoa bean products are one of the high-quality requirements of the cocoa processing industry. On an automated industrial scale, early identification of cocoa bean quality is essential in the processing industry. This study aims to identify the condition of quality cocoa beans based on fermentation and non-fermentation characteristics. This study applies analysis based on static images taken using a camera with a distance variation of 5 cm, 10 cm, and 15 cm in both classes, with 500 image data each. The Feature extraction Approach uses the Oriented Gradient (HOG) method with a Support Vector Machine (SVM) classification technique. Image analysis of both object classes was also performed with a color change to show the dominance of the color pattern on the skin of the cocoa beans to be analyzed. The results showed that fermented cocoa beans show a color pattern and texture that tends to be darker and coarser than non-fermented cocoa beans. Computational results with performance analysis using Receiver Operating Characterisic (ROC) on both classes showed the results that the distance of 5 cm and 15 cm has 100% accuracy, but based on the best performance, comprehensively seen in terms of Precision, Recall, and F1-Score shows the best value is at a distance of 15 cm. The results of this research based on the literature review conducted have better achievements, thus enabling further research on the development of conveyor models with real-time video data for automation systems.

Effect of the addition of cocoa sweatings and time of fermentation on flavor compounds and sensory perception of 100% roasted cocoa liquor.

Fermentation is critical for producing high-quality cocoa, yet its kinetics and resulting chemical and sensory outcomes are poorly understood and thus difficult to manage. Cocoa sweatings (CS), the liquid runoff produced early during fermentation and typically drained off, may beneficially affect fermentation outcome when added back into the fermenting mass. Here, we report how back-addition of CS affects composition and sensory perception of roasted cocoa liquor after 5, 6, and 7 days of fermentation. Cocoa liquor (=100% chocolate) made from beans fermented for 5 days with the addition of CS were similar in sensory perception to those fermented for 7 days without added CS. Twenty-one flavor compounds showed similar patterns to the sensory results: In the beans fermented with CS, these compounds remained at similar levels after 5, 6, and 7 days of fermentation, while the same compounds significantly changed in the samples fermented conventionally, without CS addition. These results suggest a link between changes in flavor composition and sensory differences in roasted cocoa. Future work is needed to reveal the mechanism of flavor stabilization throughout fermentation resulting from the back-addition of CS. PRACTICAL APPLICATION: Roasted cocoa liquor fermented with cocoa sweating (CS) is sensorily similar when fermented for 5 or 7 days and produces cocoa that is sensorily similar to traditionally fermented cocoa in shorter time (5 days vs. 7 days). The addition of CS seems to stabilize 21 flavor compounds throughout fermentation mimicking changes in sensory perception. The back-addition of CS could help standardize cocoa fermentation as indicated by more consistent temperature evolution.

(S)-2,5-dioxopyrrolidin-1-yl-1-(4,6-dimethoxy-1,3,5-triazin-2-yl)pyrrolidine-2-carboxylate derivatization combined with UPLC/ESI-MS/MS as a powerful method for dipeptide determination in foods: An application example in fermented cocoa beans

Dipeptides play a crucial role in food flavor, as well as in physiological and nutritional functions. However, as comprehensive methods for determining dipeptides are still under development, the dipeptide composition of foods remains largely unexplored. This study proposed a novel analytical method for dipeptides by applying an amino acid determination technique we previously developed: (S)-2,5-dioxopyrrolidin-1-yl-1-(4,6-dimethoxy-1,3,5-triazin-2-yl)pyrrolidine-2-carboxylate (DMT-(S)-Pro-OSu) derivatization coupled with ultra-performance liquid chromatography–electrospray ionization tandem mass spectrometry (UPLC/ESI-MS/MS). The DMT-(S)-Pro-OSu derivatization of dipeptides improved both separation in LC and detection sensitivity in MS, allowing for the optimized acquisition of m/z and elution times for 313 available dipeptides, and enabling the absolute quantification of 126 dipeptides in a simultaneous analysis. Subsequent analysis of fermented cocoa beans detected and quantified 42 dipeptides, revealing distinct dipeptide profiles depending on the origin of the beans. Additionally, by conducting in silico analysis of the elution times for 313 dipeptides, a machine learning model was constructed that accurately predicts dipeptide elution times. The DMT-(S)-Pro-OSu-UPLC/MS/MS method and the elution time prediction model developed in this study are expected to contribute to the understanding of dipeptide composition in foods.

Influence of variety and harvest on the sensory characteristics of chocolate made from cocoa fermented with different pulp contents

Despite the long-standing recognition of pulp's impact on cocoa fermentation, studies correlating pulp removal with cocoa variety remain scarce. This study investigates the influence of two cocoa varieties (Parazinho and PS1319) harvested in three different periods and various pulp contents (0–100%) on chocolate's physicochemical and sensory properties. Fermentation was conducted with varying pulp contents, followed by natural drying. The beans were roasted, ground to produce liquor, and mixed with other ingredients, undergoing conching, tempering, and storage to produce chocolate. Sensory evaluations included acceptance tests, CATA (Check-All-That-Apply), and JAR tests. Physicochemical analysis showed no correlation with harvest or variety but differed between samples. Sensory evaluation revealed no significant differences in “aroma” among samples. However, “overall liking” and “flavor” had higher acceptance with partial pulp removal for the PS1319 variety, whereas the Parazinho variety showed no impact. CATA and ideal scale analyses indicated that attributes like “chocolate flavor,” “sweet taste,” “pleasant flavor,” and “pleasant aroma” varied with harvest, variety, and pulp content. In conclusion, partial pulp removal positively impacts certain attributes, enhancing chocolate quality and adding value to pulp, benefiting the cocoa supply chain.

Preliminary Assessment of the In Vitro Immunological Activity of Native Lactobacillus Strains from the Ecuadorian Amazon

The isolation and characterization of new Lactobacillus strains from fermented traditional foods is a global trend as it enhances the potential for discovering novel probiotic foods. The fermented cocoa (Theobroma cacao) mucilage is an intriguing substrate for isolating lactic acid bacteria involved in fermentation. This study represents a preliminary investigation into the isolation, quantification, characterization, and immunological activity of Lactobacillus strains derived from cocoa beans sampled from two farmer associations (Kallari and Wiñak) in the Ecuadorian Amazon region. A mother culture was prepared using fermented cocoa pulp, cultivated on selective MRS media. After growth, the isolates were morphologically characterized. A significantly higher bacterial concentration was recorded in Kallari Association samples if compared with Wiñac. A total of 25 strains were isolated, eight of which were rod-shaped and positive to catalase tests and were characterized as Lactobacillus. In vitro, immunological activity was performed on differentiated THP-1 cell lines. Cells were treated with bacterial concentrates, and immunological activity was determined through interleukin-10 expression. Results indicated that W6 strain showed the highest immunological activity. These results indicated that Lactobacillus strains isolated from fermented cocoa pulp in the Ecuadorian Amazon show promise as a new source of probiotics. Keywords: cocoa; lactic acid bacteria; biological activity; isolation; cocoa fermentation; probiotics; cocoa pulp

SENSORY EVALUATION OF MEAT OBTAINED FROM BROILER CHICKENS FED DIETARY BOVINE RUMEN FILTRATE FERMENTED COCOA BEAN SHELL

A sensory evaluation was conducted on meat obtained of broiler chickens fed for 56 days on diet containing graded levels of bovine rumen filtrate Fermented Cocoa Bean Shell (FCBS). Fresh cocoa bean shell was mixed with rumen filtrate obtained at ratio 5:5, fermented and then dried. The dried fermented cocoa bean shell was incorporated into the experimental diets at varying levels; 0, 5, 10, 15 and 20% respectively to formulate five experimental diets. One hundred and fifty one-day old broiler chickens were randomly allotted into five treatment groups with thirty (30) birds per treatment and three replicates containing ten birds each in a completely randomized design. At the end of the feeding trial, after being fasted for 12 h; three birds per replicate were randomly selected and sacrificed; then the sensory evaluation of the cooked samples were carried out by 10 panelists. Parameters; colour, juiciness, flavour, tenderness, aroma and taste were evaluated by the panellist using a nine point hedonic scale. The collected data on sensory traits were analysed using ANOVA at (P<0.05). Tenderness (7.60 – 8.33), juiciness (7.40 – 8.37), flavour (7.37 – 8.43), colour (7.53 - 8.30), aroma (7.53 – 8.37) and taste (7.07 – 8.13) of the cooked meat samples varied significantly across the dietary treatments in which birds fed 10% FCBS based diet recorded the highest values (8.33, 8.37, 8.43, 8.30, 8.37 and 8.00) respectively. Therefore, the meat sample on 10% FCBS based diet recorded highest level of preference across the dietary treatments investigated.

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.

In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes.

Molecular Changes during Germination of Cocoa Beans, Part 1.

Some germination is known to occur during the process of fermentation in cocoa beans. The impact of this biological process on the course of cocoa fermentation is not known and was thus investigated. In order to determine the impact of germination at the molecular level as well as on flavor, an untargeted metabolomics approach using Ultra Performance Liquid Chromatography-Electrospray Ionization-Time of Flight-Mass Spectrometry (UPLC-ESI-ToF-MS) with simultaneous acquisition of low- and high-collision energy mass spectra (MSe) was performed. Extracts of raw and germinated cocoa beans of the same origin were measured and compared for characteristic differences by unsupervised principal component analysis. OPLS-DA revealed 12-hydroxyjasmonic acid (HOJA) sulfate, (+)-catechin and (-)-epicatechin as most down-regulated compounds as well as two hydroxymethylglutaryl (HMG) glucosides A and B among others as decisive up-regulated compounds in the germinated material. Additionally, further HMG glucosides and 12-hydroxyjasmonic acid could be identified in cocoa for the first time by coelution with isolated and synthesized reference compounds. HOJA sulfate, which has been postulated in cocoa, and HOJA were revealed to impart bitter and astringent taste qualities.

Physicochemical and Biochemical Changes in Cocoa during the Fermentation Step

The physicochemical and biochemical changes during the fermentation of four clones and two native varieties of Theobroma cacao L. were studied. Fermentation was performed in traditional wood cubes. During fermentation, the cotyledon pH decreased, and the temperature increased to more than 10 °C above the ambient temperature (47 °C). The fermentation index (FI) increased in the clones C1, C4, C8, C9, and Guayaquil (G) to close to one at 120 h of fermentation. For the FI of the cocoa Criollo (Cr), a value of 2.5 was proposed according to the spectrophotometric scan performance. The total polyphenol content increased in all the samples from 21 (C8) to 70 (Cr) % in a comparison of the TPC at T0 and T120, respectively. The total flavonoid content increased from 16 (C8) to 51% in Guayaquil (G) during the fermentation period. In the case of the methylxanthines, such as theobromine and caffeine, both quantities decreased. The theobromine content decreased in all the samples from 6 (G) to 31% (C8). The caffeine content decreased in all the samples from 3% in Cr to 25% in C1 and G after fermentation. The antioxidant capability did not change after 120 h of fermentation, and the amount of methylxanthines did not affect the antioxidant potential of the fermented cocoa. The FTIR scan of the fat-free cocoa showed significant differences between the unfermented and fermented beans, and several peaks assigned to carbohydrates and proteins decreased.

New biocatalyst produced from fermented biomass: improvement of adsorptive characteristics and application in aroma synthesis.

This study presents a novel approach to producing activated carbon from agro-industrial residues, specifically cocoa fruit peel, using solid-state fermentation (SSF) with Aspergillus niger. The process effectively degrades lignin, a major impediment in traditional activated carbon production, resulting in a high-quality carbon material. This carbon was successfully utilized for enzyme immobilization and aroma synthesis, showcasing its potential as a versatile biocatalyst. The study meticulously evaluated the physical and chemical attributes of activated carbon derived from fermented cocoa peel, alongside the immobilized enzymes. Employing a suite of analytical techniques-electrophoresis, FTIR, XRD, and TG/DTG the research revealed that fermentation yields a porous material with an expansive surface area of 1107.87 m2/g. This material proves to be an excellent medium for lipase immobilization. The biocatalyst fashioned from the fermented biomass exhibited a notable increase in protein content (13% w/w), hydrolytic activity (15% w/w), and specific activity (29% w/w), underscoring the efficacy of the fermentation process. The significant outcome of this research is the development of a sustainable method for activated carbon production that not only overcomes the limitations posed by lignin but also enhances enzyme immobilization for industrial applications. The study's findings have important implications for the agro-industrial sector, promoting a circular economy and advancing sustainable biotechnological processes.

Fermented cocoa bean shell by-product as an enhanced adsorbent for dye of the textile industry

Fermented cocoa bean shell by-product as an enhanced adsorbent for dye of the textile industry

Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time

Traditional cocoa bean fermentation is a spontaneous process and can result in heterogeneous sensory quality. For this reason, yeast-integrated starter cultures may be an option for creating consistent organoleptic profiles. This study proposes the mixture of Hanseniaspora opuntiae and Kluyveromyces marxianus (from non-cocoa fermentation) as starter culture candidates. The microorganisms and volatile compounds were analyzed during the cocoa fermentation process, and the most abundant were correlated with predominant microorganisms. Results showed that Kluyveromyces marxianus, isolated from mezcal fermentation, was identified as the dominant yeast by high-throughput DNA sequencing. A total of 63 volatile compounds identified by HS-SPME-GC–MS were correlated with the more abundant bacteria and yeast using Principal Component Analysis and Agglomerative Hierarchical Clustering. This study demonstrates that yeasts from other fermentative processes can be used as starter cultures in cocoa fermentation and lead to the formation of more aromatic esters, decrease the acetic acid content.

Peningkatan Mutu Kakao Melalui Percepatan Lama Fermentasi dengan Penggunaan Pektinase Aspergillus niger dan Ion Kalsium

Indonesia is the third largest producer of cocoa beans (Theobroma cacao L.) in the world, but the quality of Indonesian cocoa beans is considered as low. Fermentation is one of the factors that affect the quality of cocoa beans. Fermentation of cocoa beans is a spontaneous fermentation and takes about 5-7 days (for bulk cacao). The objective of this study was to determine the potential of adding pectinase from Aspergillus niger and calcium ions in accelerating fermentation time and the quality of cocoa beans produced. The independent variable in this study was the concentration of calcium ions as an enzyme activator. The concentration of calcium ions and pectinase are applied to cocoa fermentation. The observations made were reducing sugar content, total sugar content, protein content, lactic acid bacteria and acetic acid bacteria levels. Parametric data will be analysed by T-test independent with a confidence level of α=0.05. The results showed that added 4.5 units of pectinase and 100 mM calcium ions have significant in reduce the total sugar compared with control due to enzimatic activity. Therefore, the addition of pectinase enzymes from Aspergillus niger and calcium ions have a potential to accelerate the fermentation time and the fermented cocoa beans that have been carried out have met the quality standards of SNI 2828:2008 and included in I – B group of forastero cocoa. This potential needs to be tested further with a larger fermentation volume, for example above 40 kg, to achieve the optimal temperature for the formation of flavor precursors. Keywords: cocoa bean, ion calcium, pectinase, quality

Potential Utilization of Cocoa Waste from Gunung Kidul Cocoa Fermentation Center: The Influence of NaOCl in Cellulose Extraction from Cocoa Pod Husk

Potential Utilization of Cocoa Waste from Gunung Kidul Cocoa Fermentation Center: The Influence of NaOCl in Cellulose Extraction from Cocoa Pod Husk

Classification of Cocoa Beans Based on the Grade Level of Fermentation using KNN Algorithm

Objectives: This study aims to develop a cacao bean fermentation prototype, specifically this study covers: (1) Development of cacao bean fermentation device using Arduino microcontroller, (2) Creating a model that will be used in evaluating the fermented cocoa bean using KNN Algorithm, and (3) Evaluating the developed system using the ISO 9126 software quality model in terms of functionality, reliability, usability, efficiency, maintainability, and portability. Methodology: The researcher collected, presented, and analyzed the necessary data and information to address the research objectives. Reasons and justifications for the Developmental Model, Gantt chart, Data Gathering Procedure and Technique, Context Diagram, Data and Process Model, and Schematic Diagram are given. Findings: This study aimed to address these issues by automating the cacao bean fermentation process. A novel device was created and assessed using ISO 9126 and the K-Nearest Neighbor algorithm. The results demonstrated excellent performance in functionality (4.77), reliability (4.56), usability (4.58), efficiency (4.6), maintainability (4.6), and portability (4.56). The device effectively mixed cacao beans during fermentation and achieved an 85.3% accuracy rate in image classification. Novelty: In comparison to existing methods, the device surpassed expectations in terms of fermentation control and software reliability. Overall, the developed Cacao Bean Fermentation Device significantly enhances functionality and control, ensuring consistent quality in chocolate production. Keywords: Arduino Microcontroller, KNN algorithm, Image Analysis, Cacao Bean Fermentation

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24-42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.