Abstract: Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans

Abstract: Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans. The quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa beans. 

The work investigates the influence of cocoa processing technologies on FFA formation during storage of raw cocoa beans. Different samples of ferment dried cocoa beans purchased from Cote d’Ivoire were stored and analysed for FFA content. Very low FFA contents were found in whole healthy cocoa beans generally complied with UE standards (1.75% oleic acid equivalent) throughout storage while high FFA content was found in poor quality and broken healthy beans. The formation of FFA did not depend on the genotype or on cocoa post-harvest processing technologies. However, high and increasing FFA contents were observed in defective cocoa beans and could be attributed probably to the activity of microflora which in turn were associated with initial quality and loss of physical integrity of the cocoa beans.

Author: Simplice Tagro Guehi¹, Michae¹ Dingkuhn², Emile Cros³, Gérard Fourny³, Robert Ratomahenina⁴, Guy Moulin⁴ and Anne Clement Vidal^2
1Laboratoire de Biochimie et de Technologie Alimentaire. UFR Sciences et Technologies des Aliments. Université d’Abobo-Adjamé. 02 Bp 801 Abidjan 02. Côte d’Ivoire.
²CIRAD-AMIS, Equipe Ecotrop, TA 40/01, 34398 Montpellier Cedex 5, France.
³CIRAD-CP/Programme Cacao, Laboratoire de Chimie-Technologie du cacao, TA 80/16, 34398 Montpellier Cedex 5, France.
⁴INRA-Montpellier, Laboratoire de microbiologie industrielle et de génétique des microorganismes, 2 Place Viala, 34000 Montpellier, France.

Keywords: Raw cocoa beans, processing technologies, free fatty acids content

Commodity Prices - Cocoa market news june 18 2011

Commodity Prices - Cocoa market news june 18 2011; Cocoa prices are consolidating well below March's 32-year high. Bearish factors include (1) ICO's prediction that 2010/11 global cocoa production will climb 10.9% to 4.025 MMT and the hike in its 2010/11 global cocoa surplus estimate to 187,000 MT, up 68,000 MT from its Feb estimate and (2) the prediction from Ghana, the second-biggest cocoa producer, for a record 2010-11 cocoa harvest of 930,000 MT.

Bullish factors include (1) supply concerns as cocoa deliveries to Ivory Coast ports in the week ended Jun 5 fell -48% from a year earlier to 12,152 MT, (2) the +3.5% y/y increase in Q1 European cocoa grindings, the first gain in 2 quarters, and (3) ICO's hike in its 2010-11 global grindings estimate to a record 3.798 MMT.

Fundamental Outlook-Bull Market Correction-Cocoa prices are correcting lower from their 32-yr high. Longer-term fundamentals remain supportive with ICO's hike in its deficit estimate for the 2009/10 (Oct-Sep) marketing year to 89,000 MT. World cocoa output is 3.630 MMT in 2009/10 and ICO predicts a 10.9% increase to 4.025 MMT for 2010/11. Demand in 2010/11 is forecast up 3.1%, although higher output will lead to a +11.5% gain in ending stocks to 1.816 MMT. The stocks/consumption ratio is forecast at 47.8% vs the yr-earlier 44.2%. @ commodity prices

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Cocoa commodities: Cocoa prices news june 17 2011

Cocoa commodities: Cocoa prices news june 17 2011 - Ivorian cocoa prices rise on strong demand: ABIDJAN, June 17 (Reuters) - Cocoa farmgate prices in Ivory Coast's cocoa growing regions rose last week, Coffee and Cocoa Bourse (BCC) figures showed on Friday, amid strong demand from grinders and exporters.

Prices for the West African state's main export have been rising slowly but steadily since April and the end of a violent four-month power struggle that killed thousands and brought the economy to its knees.

In the coastal region of San Pedro, BCC figures showed the average farmgate price jumped to 700 CFA francs ($1.51) per kg from 660 CFA francs the previous week.

Farmers said strong competition in the region led mainly by grinders was supporting prices.

"Prices are rising because of the grinders. They are buying lots of cocoa compared to this time last year," said Labbe Zoungrana, who farms near San Pedro.

In the southern region of Aboisso the average price was at 640 CFA francs per kg from 625 CFA francs, according to the BCC figures, though farmers contacted by Reuters said they were receiving around 600 CFA francs per kg.

"Prices are up, but they're not over 600 CFA," said Etiene Yao, who farms near Aboisso.

The BCC did not publish prices for the centre-western region of Daloa, but farmers said they rose to 600 CFA francs per kg from 550 to 575 CFA francs the previous week, as exporters were seen buying.

"Merchants, purchasers and exporters are still buying up cocoa," said farmer Attoungbre Kouame.

The BCC also did not publish prices for the western region of Soubre, but farmers said the price remained steady at around 650 CFA francs per kg as beans were of good quality.

A purchases manager of an international cocoa exporter said prices at the port of Abidjan ranged from 725 CFA francs to 880 CFA francs per kg from between 775 and 875 CFA francs the previous week.

Tags: cocoa, commodity, commodities, agriculture, agriculture commodity, agriculture commodities, agricultural commodity, agricultural commodities, price, prices, commodity price, commodity prices, commodities price, commodities prices, agriculture commodity price, agriculture commodity prices, agricultural commodity price, agricultural commodity prices, cocoa price, cocoa prices

agriculture commodities - how to reduce residue of pesticide in the african cocoa

agriculture commodities - how to reduce residue of pesticide in the african cocoa: African Cocoa Producers discuss ways of reducing pesticide residues. Representatives of African cocoa producing countries are meeting in a four-day regional workshop named “COCOA SPS AFRICA” in Yaounde. The workshop that also grouped representatives from Europe, the United States of America and Japan has been organised to examine concerns regarding the health risks associated with the use of pesticides in cocoa production.

Risks which have provoked some countries to enact sanitary and phyto-sanitary, legislature and regulatory measures to stop importing cocoa beans with pesticide residues and other harmful substances.

The workshop has been organised by the International Cocoa Organisation, ICCO, with funding from the Standards and Trade Development Facility, STDF to build the capacities of African cocoa producing countries to mitigate the harmful effects of pesticide residues in cocoa and to maintain market access.

The Managing Director of the National Cocoa and Coffee Board, NCCB, Michael Ndoping, during his welcome address indicated that the workshop is very important for Cameroon because about 98 percent of the country’s cocoa is shipped to Europe.

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How to Turn Cocoa Powder into Chocolate

There are hundreds of recipes that involve many kinds of sugar, milk and cocoa. Some of the enriched chocolate comes from recipes of cocoa. You need not to be an expert in the kitchen to conjure up a batch of chocolate. Use this chocolate to frost brownies, ice cream or even to eat like fudge.

Goods you should prepare:

• 1 teasp. pure vanilla extract
• 1 pound powdered sugar
• 1 stick margarine or butter
• 4 tabblesp. unsweetened cocoa powder
• 6 tabblesp. milk
• chopped nuts (optional)

Directions:

1. Place 1 stick of butter in a medium saucepan.
2. Add 4 tbsp. unsweetened cocoa powder and 6 tablespoons. milk. That's all boiling over medium-high heat.
3. Remove pan from heat and add 4 cups of powdered sugar. Stir until sugar is well blended. If you do not want lumps in your chocolate, sift powdered sugar first.
4. Stir in a c. tea. vanilla and chopped nuts or any nut.
5. Pour the chocolate over ice cream or spread on hot brownies.

Baking with Chocolate and Cocoa

Many recipes for chocolate cakes are complicated and some even requires specialized ingredients of equipment. However, it is also possible to make delicious cakes without the most expensive bittersweet chocolate or expensive equipment. See our selection of recipes.

Chocolate or cocoa

A cake made with cocoa instead of chocolate can be as delicious as a cake made with chocolate (e.g. some brownies). In some cases cocoa makes the cake more moist and more flavorful. However, some cakes must be made with chocolate (e.g. chocolate mousse cakes), and some are best if a combination of chocolate and cocoa is used. Chocolate icing is best if made with chocolate.

Both natural and Dutched cocoa may be used. Natural cocoa is slightly acidic and has a lighter color than Dutched cocoa. Natural cocoa may be used in combination with baking soda even if no additional acidifier is used in the recipe. Dutched cocoa has a darker color and is alkaline. It must not be used in combination with baking soda without adding an acidic ingredient, e.g., orange juice or sour cream.

Type of chocolate

It is very important to use the type of chocolate which is specified in the recipe. Never use a bittersweet chocolate if the recipe specifies semi-sweet or sweet! The quality of the chocolate is more important for recipes requiring fairly large amounts of chocolate compared to other ingredients (for example chocolate mousse, souffle, truffle, or a chocolate frosting). However, when you try a new recipe for the first time we recommend that you do not use very expensive chocolate before you have tested the recipe.

Melting chocolate

Be very careful when melting the chocolate. Chocolate starts to melt at around 95 degrees F / 35 degrees C and cannot stand a temperature above 120 degrees F / 50 degrees C; then it burns, separates and cannot be used. Therefore a double boiler should be used. Chop the chocolate coarsely and put it into the upper bowl. Stir frequently when it starts to melt, preferably with a plastic spatula. Once melted it will stay fluid for at least 30 minutes. The melted chocolate should not get in direct contact with water or steam. Please note that if the upper bowl in the double boiler is in direct contact with boiling water for several minutes the chocolate may burn. To avoid this use non-boiling hot water and stir frequently; alternatively place the upper bowl above boiling water and let the heat from the steam melt the chocolate in the upper bowl.

You can also melt chocolate in the microwave oven: put coarsely chopped chocolate in a glass bowl and put the bowl in the microwave oven. Use medium setting. The time will vary depending on the type of oven, the approximate melting time is 2 minutes for 6 oz (180 g).

In some recipes chocolate is dissolved by pouring boiling cream over chocolate chips, and that works well if you stir constantly.

Baking soda or baking powder

Traditionally baking soda is preferred in some countries and baking powder in others. Baking soda requires an acidic ingredient in order to work properly and in order to avoid an alkaline flavor of the cake. This acidic ingredient may be natural cocoa, orange juice, lemon juice, acetic acid, or sour cream. Baking powder is more neutral and does therefore not require an acidic ingredient. If a recipe calls for baking powder you should not use baking soda instead.

Source: Cacaoweb.net