1. Main Components in Cocoa Beans (by Dry Weight)
| Component | Average Content | Notes |
|---|---|---|
| Fat (Cocoa Butter) | 45 – 55% | Mainly stearic, oleic, and palmitic acids; affects melting point and smoothness of chocolate |
| Non-fat Cocoa Solids | 45 – 55% | Contain proteins, carbohydrates, minerals, and polyphenols |
| Protein | 10 – 15% | Important for fermentation and flavor development |
| Total Sugars | 1 – 2% | Mainly sucrose, glucose, and fructose |
| Starch and Fiber | 10 – 15% | Affect the density and texture of cocoa powder |
| Polyphenols (Antioxidants) | 6 – 8% | Mainly flavan-3-ols (catechin, epicatechin) and anthocyanins |
| Theobromine | 1 – 2% | Mild stimulant similar to caffeine |
| Caffeine | 0.1 – 0.3% | Much lower than in coffee |
| Minerals | 3 – 5% | Rich in Mg, Fe, Ca, P, K, Zn |
| Moisture | 5 – 8% | Reduced to <2% after roasting |
2. Key Quality Indicators in Cocoa Processing
| Indicator | Desired Value | Meaning |
|---|---|---|
| Moisture after fermentation and drying | ≤ 7% | Prevents mold and spoilage |
| Fermentation Index (Good Fermented Beans) | ≥ 80% | Percentage of brown/purple beans – higher means better flavor |
| Bean pH | 5.0 – 5.8 | Low pH → sour taste; high pH → flat flavor |
| Cocoa Butter Content | 48 – 55% | Affects texture and quality of chocolate/cocoa powder |
| Defective Beans (moldy, flat, broken) | < 5% | Export quality requirement |
| Ash Content (Total Minerals) | 2 – 4% | Reflects purity after processing |
| Polyphenol Index (Antioxidant Level) | Higher = Better | Determines antioxidant strength and mild bitterness |
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