Characterization of cocoa (Theobroma cacao L.) fermentation techniques in main production areas in Côte d’Ivoire

In order to appreciate the cocoa post-harvest techniques in Cote d’Ivoire, a study was undertaken in the main production areas . It consisted in carrying out a survey near the producers in order to characterize fermentation techniques that are a crucial step of cocoa technology. The duration of the fermentation, the material used and the frequency of mixing cocoa beans during this operation were the parameters taken into account. The results reveal the use of the sheets of banana trees at an average frequency higher (67,33 %). The frequency of black covers use is 32,67 %. These practices are relatively the same in all the production areas. Box for fermentation is never used. The duration of fermentation varies between 2 days and 8 days. However, the operations which last less than 6 days are more frequent in the Mid-west (72%) and South-west (64%) than in the East (46%). Mixing cocoa beans during the fermentation is a rare treatment in all the production areas. In the East where it is some time realized, its frequency is in general of one time. All in all, fermentation is controlled better in the Est of Cote d’Ivoire than in the others, especially concerning its duration and the frequency of mixing cocoa beans.