Cocoa Production and Processing Technology

356 Pages·2014·43.496 MB·English

by  Afoakwa, Emmanuel Ohene

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Cocoa Production
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Processing Technology
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One of the largest food commodities exported from the developing countries to the P
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rest of the world, cocoa has gained increasing attention on the global market—raising r
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many questions about its quality, sustainability and traceability. Cocoa Production and
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Processing Technology presents detailed explanations of the technologies that could
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be employed to assure sustainable production of high-quality and safe cocoa beans for c PPrroocceessssiinngg
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the global confectionary industry. It provides overviews of up-to-date technologies and
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approaches to modern cocoa production practices, global production and consumption
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trends as well as principles of cocoa processing and chocolate manufacture.

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The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and d TTeecchhnnoolloogg yy

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organic cocoa industries and their influence on smallholder farmers. The chapters provide
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in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a o
focus on cocoa bean composition, genotypic variations and their influence on quality, post- c
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harvest pre-treatments, fermentation techniques, drying, storage and transportation.
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The author provides details on cocoa fermentation processes as well as the biochemical n
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and microbiological changes involved and how they influence flavour. He also addresses

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cocoa trading systems, bean selection and quality criteria, as well as industrial processing of
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fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines
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the general principles of chocolate manufacture, detailing the various stages of the processes h
involved, the factors that influence the quality characteristics and strategies to avoid post- n
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processing quality defects. This volume presents innovative techniques for sustainability and
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traceability in high-quality cocoa production and explores new product development with o
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potential for cost reduction as well as improved cocoa bean and chocolate product quality.
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Cocoa
Production
and
Processing
Technology

Cocoa
Production
and
Processing
Technolog y
Emmanuel Ohene Afoakwa
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
CRC Press
Taylor & Francis Group
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Boca Raton, FL 33487-2742
© 2014 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Version Date: 20140108
International Standard Book Number-13: 978-1-4665-9824-9 (eBook - PDF)
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This book is dedicated to my dear wife, Ellen and our lovely
children Cita, Nana Afra, Maame Agyeiwaa and Kwabena
Ohene-Afoakwa (Junior) whose wisdom, prayers and support
have helped me achieve great success in my career and life.
© 2010 Taylor & Francis Group, LLC

Contents
Preface ...................................................................................................xvii
Acknowledgements ................................................................................xxi
About the Author ..................................................................................xxiii
Chapter 1 Introduction to the World Cocoa Economy ..........................1
1.1 Introduction ................................................................1
1.2 Major Changes in the World Cocoa Trade .................2
1.3 Post-Harvest Treatments and Cocoa Bean Quality ....4
1.4 Concept of This Book .................................................6
Chapter 2 History and Taxonomy of Cocoa ..........................................9
2.1 History of Cocoa ........................................................9
2.2 Taxonomy of Cocoa ..................................................12
2.3 Morphological and Varietal Characteristics of
Cocoa .........................................................................13
2.3.1 Cocoa Plant ....................................................13
2.3.1.1 Forastero Cocoa ...............................14
2.3.1.2 Criollo Cocoa ..................................16
2.3.1.3 Trinitario Cocoa ..............................16
2.3.1.4 Nacional Cocoa ...............................17
2.4 Varietal Effect on Cocoa Bean Flavours ...................17
Chapter 3 World Production, Grinding and Consumption Trends
of Cocoa .............................................................................23
3.1 Introduction ..............................................................23
3.2 World Production of Cocoa ......................................23
3.3 Cocoa Yield in Producing Countries ........................26
3.4 World Cocoa Grindings Trends between
2005/2006 and 2011/2012 .........................................27
3.5 World Stocks of Cocoa Beans ..................................30
3.6 International Cocoa Price Developments .................30
3.7 Cocoa Processing Trends ..........................................36
3.8 Cocoa and Chocolate Consumption .........................38
3.8.1 Apparent Cocoa Consumption ......................38
3.8.2 Chocolate Consumption ...............................39
3.9 Chocolate Market .....................................................40
vii
© 2010 Taylor & Francis Group, LLC
viii Contents
Chapter 4 Fairtrade Cocoa Industry.....................................................43
4.1 Introduction ...............................................................43
4.2 Fairtrade Cocoa Labelling, Standards and
Certification Concepts ..............................................45
4.3 World Sourcing of Fairtrade Cocoa ...........................47
4.4 Marketing Systems and Economics of Fairtrade
Cocoa .........................................................................53
4.5 Supply-Chain Management of Fairtrade Cocoa .......58
4.6 Conclusion and Future Prospects ..............................61
Chapter 5 Organic Cocoa Industry .....................................................67
5.1 Introduction ..............................................................67
5.2 Benefits of Organic Cocoa Farming .........................70
5.3 Consumption Patterns of Organic Cocoa ..................71
5.4 Certification and Market for Organic Cocoa ............72
5.4.1 European Market for Organic Cocoa and
Cocoa Products ..............................................75
5.4.2 Market for Organic Cocoa and Cocoa
Products in the United States .........................75
5.4.3 Organic Cocoa Market in Japan ....................76
5.5 Costs and Benefits Associated with Organic
Cocoa Exports at Producer Level ..............................76
5.6 Demand for Organic Cocoa ......................................77
5.7 Supply of Organic Cocoa and Market Size ..............77
Chapter 6 Traditional and Modern Cocoa Cultivation Practices ........79
6.1 Environmental Requirements for Cocoa
Cultivation ..............................................................79
6.1.1 Temperature ..................................................79
6.1.2 Rainfall .........................................................79
6.1.3 Soils and Nutrition ........................................80
6.2 Traditional Cocoa Cultivation Practices ...................80
6.2.1 Growth and Propagation ................................81
6.3 Modern Cocoa Cultivation Practices Using
Vegetative Propagation ..............................................81
6.4 Establishment and Shade ..........................................83
6.5 Flowering and Pod Development ..............................86
6.6 Harvesting of Cocoa Pods .........................................91
6.7 Pod Breaking ............................................................95
6.8 Cocoa (Golden) Pod ..................................................96
© 2010 Taylor & Francis Group, LLC
Contents ix
6.9 Weed Control ............................................................97
6.10 Pruning .....................................................................98
Chapter 7 Pests and Diseases of Cocoa .............................................101
7.1 Introduction .............................................................101
7.2 Major Cocoa Diseases .............................................101
7.2.1 Cocoa Swollen Shoot Virus Disease
(CSSVD) ......................................................101
7.2.2 Black Pod Disease (BP) ...............................102
7.2.3 Witches’ Broom Disease (WB) ..................104
7.3 Cocoa Pests: Pod Borers (Capsids, Cocoa Thrips
and Mealy Bugs) ......................................................105
7.4 Cocoa Crop Protection ............................................107
Chapter 8 Post-Harvest Treatments and Technologies of Cocoa .......109
8.1 Introduction .............................................................109
8.2 Techniques for Improving Cocoa Bean Quality ......109
8.2.1 Pre-Fermentation Treatments of Cocoa
Pods .............................................................110
8.2.2 Pulp Pre-Conditioning and Cocoa Bean
Quality .........................................................110
8.2.3 Pod Storage and Cocoa Bean Quality .........111
8.2.4 Mechanical Depulping ................................111
8.3 Cocoa Bean Fermentation .......................................112
8.4 Fermentation Techniques .........................................114
8.4.1 Heap Fermentation ......................................114
8.4.2 Box Fermentation ........................................116
8.4.3 Basket Fermentation ....................................117
8.4.4 Tray Fermentation .......................................118
8.4.5 Curing on Drying Platforms ........................119
Chapter 9 Changes during Fermentation of Cocoa Beans .................121
9.1 Physical Structure of Unfermented Cocoa Beans ....121
9.2 Cocoa Pulp: Fermentation Substrate .......................122
9.3 Chemical Composition of Unfermented Cocoa
Beans .......................................................................123
9.3.1 Fat ................................................................123
9.3.2 Proteins .......................................................124
9.3.3 Carbohydrates .............................................125
9.3.4 Organic Acids .............................................125
© 2010 Taylor & Francis Group, LLC