The author wishes to thank AusAID and the Ministry of Agriculture and Rural Development project approval and funding from AusAID. Also like to thank the staff of the Can Tho University, Agriculture University and Institute of Agricultural Sciences Highlands have contributed their time and labor for the project activities. Ministry of Science and Technology (DOST), Ben Tre province thanked their assistance in the farmer survey and selection of sites to evaluate small-scale solar dryer. Smilja Lambert of Mars, Inc Thanked for assistance with the activities of the project, technical advice and liaison with the Institute of Vietnam-related. | Cocoa Processing Methods for the Production of High Quality Cocoa in Vietnam Australian Government AusAID 1 Table of Contents Acknowledgements List of figures List of Illustrations List of plans Harvesting of pods Storage of pods Breaking of pods Fermentation of cocoa Basket fermentations Heap Fermentations Box fermentations Effect of pod storage The effect of spreading beans after pod breaking Soaking of beans after fermentation Summary of fermentation procedures Drying of cocoa Quality standards Construction of solar driers and fermentation boxes Plans for solar driers Plans for fermentation boxes. List of figures Figure Page 1 Temperatures of cocoa in a 50kg basket fermentation 2 Temperatures of cocoa in heap fermentations 3 Temperatures of fermentations in box capacities of 250kg 100kg 50kg and 25kg 4 The effect of pod storage on the fermentation temperatures of cocoa. 5 The effect of pod storage and fermentation time on the percentage of fully brown beans in the cut test. 6 The effect of spreading of beans for two hours prior to placement in boxes on fermentation temperatures. 7 The effect of spreading of beans for two hours prior to placement in fermentation boxes on cut test results 8 The effect of soaking of beans in water for two hours prior to drying on brown bean percentages. List of Illustrations Illustration Page 1 Storage of pods in a bamboo cage 2 Pod storage on the floor of a home 3 Cane basket fermentations 4 Plastic basket fermentations 5 Heap fermentation at Nong Lam University. Placing of beans on a banana leaf layer 6 Heap fermentation. Covering of beans with banana leaves. 7 Covering of heap with Hessian bags to keep the heat in 8 Turning of beans by hand 9 Cocoa fermentation boxes in Ben Tre Provence 10 lining of bottom and sides of box with banana leaves 11 Turning of beans by hand in a 50kg fermentation box 12 Partitioned boxes for fermentation of quantities above 100kg wet beans. 13 Drainage holes for excess moisture in bottom of boxes. 14
