What is the name of the process that allows cocoa beans to develop their characteristic brown color?

During drying process, the characteristic brown color of not only cocoa beans but also of chocolate is developed due to the enzymatic oxidation of polyphenols. Drying rate is very important for the cocoa beans' quality.

1. What is the process of cocoa beans?
2. What happens during the fermentation process of cocoa beans?
3. What is the process of making dark chocolate?
4. How do cocoa beans turn brown?
5. How do they process cocoa beans into powder?
6. How many steps are involved in cocoa processing?
7. Where do cocoa beans fermented?
8. What type of fermentation occurs in chocolate?
9. What is mainly produced during fermentation?
10. How is cocoa harvested and processed?
11. What is the production of chocolate?
12. Why is chocolate brown?
13. What is conching and who invented it?
14. Who discovered cocoa beans?
15. What products are made from cocoa beans?
16. Is cocoa processed in Ghana?

What is the process of cocoa beans?

The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products (Allen, 1994).

What happens during the fermentation process of cocoa beans?

Cocoa fermentation techniques include placing the extracted pulp on mats or in buckets to dry. ... By leaving them to ferment, the alcohol in the beans changes to acetic or lactic acid. As the acid seeps out of holes cut in the bucket or through the mats, the level of flavour increases.

What is the process of making dark chocolate?

Dark chocolate is the combination of chocolate liquor, cocoa butter, a small amount of sugar, and vanilla. The mixture is pressed under heavy steel rollers to smooth out the texture. It then goes through conching.

How do cocoa beans turn brown?

Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily by winnowing after roasting.

How do they process cocoa beans into powder?

The main production process of making cocoa powder: Cocoa beans roasting - peeling & crushing (cocoa nibs) - Grinding(into cocoa liquor) - oil pressing - powder girnding. GELGOOG has been dedicated to cocoa powder processing machines production, in order to manufacutre the advanced machines.

How many steps are involved in cocoa processing?

11 Stages of Cocoa Bean Processing.

Where do cocoa beans fermented?

Often cocoa growers ferment the beans in heaps. They chose a flat and dry spot, cover it with banana leaves, make a heap of cocoa beans and cover the heap with banana leaves. The beans ferment well if the heap is stirred from time to time. It is much better to ferment the beans in boxes.

What type of fermentation occurs in chocolate?

In chocolate, fermentation is the process that creates aromas, bold flavor and rich color. There are two stages: alcohol and acetic fermentation. First, natural yeast converts the sugars in the cocoa pulp into alcohol. Then bacteria oxidize the alcohol into acetic acid.

What is mainly produced during fermentation?

Biochemical overview

Fermentation reacts NADH with an endogenous, organic electron acceptor. Usually this is pyruvate formed from sugar through glycolysis. The reaction produces NAD⁺ and an organic product, typical examples being ethanol, lactic acid, and hydrogen gas (H₂), and often also carbon dioxide.

How is cocoa harvested and processed?

Harvesting Cocoa

Harvesting involves removing ripe pods from the trees and opening them to extract the wet beans. The pods are harvested manually by making a clean cut through the stalk with a well sharpened blade. ... The pods are opened to remove the beans within a week to 10 days after harvesting.

What is the production of chocolate?

The chocolate production process consists of fermentation, drying, roasting, grinding of cocoa beans, mixing of all ingredients (cocoa mass, sugar, cocoa butter, emulsifiers, aroma, and milk components if needed), conching, and tempering.

Why is chocolate brown?

According to reports, chocolates get the brown hue due to the density of cocoa solid contents. This density further divides the brown chocolate into two types: milk and dark.

What is conching and who invented it?

Conching was a process invented by Rodolphe Lindt (1855-1909) a Swiss chocolatier. A chocolate mixture was placed into a roller-grinder which moved and aerated the chocolate for 3 days. During this process, the action warmed the mixture and therefore, liquefied it.

Who discovered cocoa beans?

One story says Christopher Columbus discovered cacao beans after intercepting a trade ship on a journey to America and brought the beans back to Spain with him in 1502. Another tale states Spanish conquistador Hernan Cortes was introduced to chocolate by the Aztecs of Montezuma's court.

What products are made from cocoa beans?

From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made. Chocolate is sold directly to the consumer as solid bars of eating chocolate, as packaged cocoa, and as baking chocolate.

Is cocoa processed in Ghana?

Ghana has increased its own cocoa processing in recent years, from 200,000 tonnes to 400,000 tonnes in 2019, but it mostly remains at the stage of semi-finished products. The major share of value in a chocolate bar is still generated abroad. The reason is the importance of cocoa for Ghana's foreign exchange earnings.