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Cocoa microbiota during fermentation and processing bean to bar and its effect in chocolate

Grant number: 20/04096-6
Support type:Scholarships in Brazil - Master
Effective date (Start): April 01, 2020
Effective date (End): June 30, 2022
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Marta Hiromi Taniwaki
Grantee:Giovana Gatti Lopes
Home Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Associated research grant:17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP


Cocoa is of paramount economic and social importance and among its derivatives, chocolate is the most commercialized product. In order to produce this, some post-harvest processes are essential for the quality of the final product. One of the most critical stages of this process is fermentation, which occurs spontaneously on farms. The microorganisms present in the environment, in the fruit and in the utensils, directly imply the quality of the fermentation and in turn the chocolate. Some studies point out sensory differences in cocoa beans according to the terroir. Since fermentation is the most critical stage and it only happens in the presence of certain microorganisms, the present project has the following objectives: (I) To analyze and compare the indigenous cocoa microbiota during the fermentation and drying of the three producing regions: Bahia, Pará and Amazons; (II) Analyze an aseptic controlled fermentation with the microorganisms from the fruit; (III) Process the cocoa beans after fermentation and drying to produce chocolate; (IV) Carry out the sensory analysis of the chocolate in order to establish a correlation between the microorganisms of the fermentation and the final characteristics of the product. (AU)

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