ABSTRACT
After fermentation, the moisture content of the beans needs to be reduced from 60% to 7%, an appropriate moisture content for secure storage of cocoa for a couple of months prior to marketing and processing. Above 8% moisture there is the danger of moulds developing within the beans, whereas below 5% the beans are very brittle. Drying also allows some of the chemical changes which occur during fermentation to continue and improve flavour development. This helps to reduce bitterness and astringency and also the development of the chocolate-brown colour of well-fermented cocoa beans. The drying process relies on air movement to remove water; this environment favours aerobic micro-organisms which proliferate at rates that decrease with moisture loss. Various methods of drying the fermented cocoa are used and may roughly be classified into natural or sun-drying and artificial drying.
