ABSTRACT
This chapter presents the Studies on the process and the effects of each step on the microbiology, flavor and color precursor formation and quality of the beans, including recent research findings and proposals to improve. The role of molds in cocoa fermentation has not been elucidated, some authors underlined the importance of avoid damaging the beans during opening, as damaged beans are more susceptible to mold attacks, leading to formation of mycotoxins such as ochratoxin A. Acetic acid producing bacteria produces the largest amounts of acetic acid in mixed culture with lactic acid bacteria and yeasts, so a balanced microbial consortium of the three microorganisms would produce good quality cocoa beans. There are three groups of polyphenols in cocoa beans: catechins or flavan-3-ols, anthocyanins and proanthocyanins. According to Food and Agriculture Organization, the world major cocoa producers are: Ivory Coast, Ghana, Indonesia, Nigeria, Cameroun, Brazil, Ecuador and Mexico.
