Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana

Cocoa (Theobroma cacao) contributes significantly to Ghana’s GDP and has made Ghana a recognized leader in the cocoa industry. However, there are myriad problems associated with bean quality. One such stems from farmers paying less attention required postharvest activities (fermentation drying) which quality losses. This study investigated effect of duration traditional heap fermentation period different drying methods: solar biomass hybrid dryer (SBHD) sun method (TSDM) on two varieties (hybrid Amazonia). Quality attributes beans as pH, moisture content, fat crude protein, free fatty acids, phenolic contents, colour, size were examined. The statgraphics statistical tool was used analyse data least significant difference (LSD) compare treatment means. Purple incidence observed be lower value 21.90% after 5 days fermentation. Hybrid recorded highest flavonoid 6069.74 mg QE/g DW 7 well total 711.44 GAE/g under Results also indicated that using resulted best content removal very efficient compared ensuring high-quality per international market standards. dried SBHD had overall purity better those directly sun. There no differences ( p ? 0.24 ) percentage among samples studied.