Effects of Controlled Fermentation and Drying on the Physicochemical, Morphological, and Sensory Quality of Cocoa Beans from Clone FSV41

Abstract The growing demand for high-quality cocoa has driven improvements in postharvest processes with the aim of enhancing its physicochemical, sensory, and functional properties. In this context, the present study analysed the impact of controlling the fermentation and drying processes on the physical, colorimetric, pH, and moisture characteristics of FSV41 cocoa beans, in comparison with traditional treatments for this product. Cocoa beans subjected to modified fermentation and drying exhibited greater uniformity in colour and physical dimensions, associated with a progressive reduction in lightness (L*) and pH, accompanied by a decrease in moisture content until optimal storage levels were reached. Traditionally processed beans, in contrast, showed greater variability in colour and size, attributable to unregulated environmental conditions. The sensory results of the cocoa liquor corroborated these findings, showing greater intensity of desirable notes (chocolate, nuts, and fruits) in the modified samples, thereby establishing a scientific basis for standardizing the physical quality of cocoa and strengthening its traceability in the chocolate industry.