Quality of Cacao Beans as Influenced by Fermentation and Drying Durations

This study evaluated the effects of fermentation and drying durations on the physical and chemical quality of cacao beans produced in Brgy. Sto. Niño, Koronadal City, South Cotabato. A 3 x 3 factorial experiment arranged in a Completely Randomized Design with three replications was used. The treatments consisted of three fermentation durations (6, 7, and 8 days) and three drying durations (5, 6, and 7 days). The quality parameters assessed were moisture content, pH, bean weight, bean count, defect percentage (moldy, slaty, and purple beans), bean purity, and bean grade. Data were analyzed using two-way Analysis of Variance and Least Significant Difference tests at the 5% level of significance. Results showed that fermentation and drying durations significantly influenced moisture content, with 7 days of fermentation combined with 6 to 7 days of drying producing moisture levels nearest the safe range for storage. Fermentation significantly affected pH, with 7 days producing a balanced acidity level, while drying significantly affected bean weight and bean count. Defect parameters and bean purity were not significantly affected, and all treatment combinations met Grade 1 standards with more than 90% purity. The study concludes that coordinated fermentation and drying management is essential in stabilizing moisture, improving acidity, and maintaining commercial bean quality. The recommended protocol is 7 days of fermentation followed by 6 to 7 days of drying for consistent Grade 1 cacao beans.