Cacao Fermentation Process in Mexico and Targeting Functional Food Products

Fermented foods and beverages are part of Mexican gastronomy and culture, serving different purposes from nutrition and healing to wellness. In this chapter, cacao will be studied in detail due to its importance in Mexican history, heritage, and culture. Cacao processing, including Mexican practices, will be deeply analyzed. This will consider the microorganisms and reactions linked to cacao fermentation and the products and results generated from fermentation, including flavor, appearance, and nutritional profile generation. The influences of environmental and genetic factors and biotechnology advances on cacao nutrition, functionality, and flavor profile will also be discussed. From this review, it can be observed that the majority of Mexican fermented foods are obtained from ingredients that are predominant in national gastronomy. In their preparation, a consortium of yeast, lactic acid bacteria, and acetic acid bacteria are responsible for fermentation, except for some alcoholic beverages for which yeasts are the only participating microorganisms. There are three types of microorganisms found in cacao fermentation that contribute to the initiation of important reactions that lead to the development of flavor precursors. These are further converted into flavor components during post-fermentation steps such as drying and roasting. Furthermore, polyphenols, methylxanthines, and minerals are essential cacao bioactive compounds. However, other components or synergy between compounds can potentially exhibit bioactivity and functionality. Finally, it is suggested that to meet the expectations of increasingly demanding consumers, Mexican cacao, mainly the criollo variety, should be produced and then promoted in the international market as a high-quality traditional artisanal product with attractive health-enhancing properties, obtained through high-quality and economically and environmentally sustainable processing.