Some differences in cocoa [Theobroma cacao] bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers

As far as the selection of new cocoa varieties was concerned the chocolate industry had traditionally greater influence than the cocoa powder and cocoa butter industry (cocoa press industry). Possibly thwas was because the chocolate industry could influence less the taste than the cocoa press industry, which could use processes such as alkalizing and deodorizing. The standards which the chocolate industry and the cocoa press industry apply to their raw materials were largely similar. On a number of points there were however differences, which were connected with some typical differences in processing For example, differences in breakability of cocoa beans were more important in the cocoa press industry than in the chocolate industry. The problem of bean acidity was in the chocolate industry (chiefly a question of taste), while in the cocoa press industry the emphadwas was on the difference in alkalizing behaviour. The physical behaviour of the cocoa butter was of great importance for the chocolate industry, hence also to their suppliers: the cocoa press industry. The physical quality which the cocoa press industry attained was ultimately determined by the quality of the fat in the cocoa bean at the start of the secondary processing