Automated control of Cocoa post-harvest and transformation process to obtain high-quality beans

Abstract

This paper develops a method to intervene in the Cocoa post-harvest process (fermentation and drying) to guarantee a high quality of the bean. For this intervention, it is automated controlled the turning and duration of the fermentation and drying of the cocoa beans. A Cocoa with an inadequate post-harvest and transformation process has unpleasant taste characteristics such as astringency and high acidity (pH<5), that can not be removed in a normal process. These flavors are associated with a poor fermentation and others sowed materials, which directly affects the sensory quality of the grain. In this way, a control and monitoring system is developed. This system intervenes on the most influential v ariables f or high-quality production, to guarantee a better fermentation (with 5.5