Cacao processing module

Cacao processing module
Theobroma cacao L.

Thematic area:
Harvest, post-harvest, and processing management
Productive system:
Cacao/Cocoa
Geographic coverage:
National

Description

The modular cacao fermentation and drying unit comprises a fermentation box and a modular drying marquee or tunnel. The system has a processing capacity of 300 kilograms per fermentation and drying cycle.

The modular cacao fermentation box corresponds to a dismountable box structure made of cedar or móncoro (Cordia gerascanthus L.) wood. This fermentation box consists of three sections separated by sliding boards, which allow the cacao beans to be moved from one space to another until the process is finished.

The cacao drying tunnel or marquee corresponds to a semi-tunnel type modular structure with general dimensions of 2.5 meters wide by 6 meters long and a total height at the center of the arches of 2.55 meters. It will have a metal support structure in structural tubes, steel angles, two beds or drying alleys that will be formed by joining wooden boards (cedar and/or móncoro), plastic as the cover material, and two articulated hinged windows located at the two front ends, which will have a polycarbonate sheet. Furthermore, four plastic perimeter curtains will allow their opening and closing with a handle system, guaranteeing continuous airflow and temperature regulation.

As it is modular, the structure can be relocated according to space availability. The design of the fermentation box allows greater heat control, homogeneous dough turning, process control, and reduction of ergonomic risk.

The modular cacao bean fermentation and drying unit generates the necessary conditions to improve food safety through its efficient and correct use, and defects such as excess or deficient cacao bean fermentation are reduced.

The design reduces grain quality losses by 5% compared to traditional fermentation and drying processes, contributing to the reduction of physical defects such as the presence of mold, sucked or shrunken and slaty grains, among others, since the use of curtains and windows allows for greater airflow inside the drying structure. In addition, it contributes to reducing sensory defects such as high acidity due to rapid drying, earthy flavors, unpleasant dairy off-flavors, astringency, and external odors or flavors due to storage and post-harvest in inappropriate containers and surfaces.

These recommendations can be implemented throughout the national territory.

Note:

This technological offer is available through a specialized service in the Corporation.