Chapter 2

PROCESS OPTIONS AND SELECTION

Processing of cocoa beans is done usually to produce two main products: cocoa butter
and powder (Asselstine, Et.al 2016). The production is a multistep process that starts with the
cacao beans being fermented, dried, roasted, winnowed, grinded, and refined (Giacometti, 2015).
First, the cacao pods are harvested from the tree then cracked open to harvest the beans. The
beans are then fermented in aseptic conditions in order to prevent the cacao beans from
germinating. After fermenting, the beans are left to dry (Owen, 2013). Once dried, the beans are
roasted for the purpose of developing the notable chocolate flavor, sterilize, and to puff up the
beans (Beckett,2008). The roasting step is the most influential when it comes to developing the
flavor of the chocolate product (Afoakwa,2010). After roasting, winnowing is done to remove
the shell from the beans. After the shell stripping process, what is left is the nib. The cacao nibs
are grinded into slurry and refined to produce the cocoa value added products (Beckett,2008).

However, when the beans are left dried under the sun which may jeopardize the food
safety of the product. Such conditions would promulgate mold growth and insect infestation
(Afoakwa,2010). This will directly cause the deprecation of product quality and price. The
components of the said cacao beans (insert scientific name) and its composition, along with its
desired product composition, are listed in (Table).

It is also important to take note the important characteristics of the cacao products in
terms of taste, color and odor. Alkalization and roasting process greatly affects the taste, color
and odor of cocoa powder. Alkalization process increases the pH of the cocoa cake (wherein the
natural cocoa bean has a pH of 5.0-6.0) to 7.0 - 7.6. This results in improving the cocoa powder's
color and flavor but lowering the antioxidant activity, total polyphenols and flavanols (Miller,
Hurst, & Payne, 2008). Roasting is a heat treatment that brings changes in the chemical
composition and physical structure of cacao beans and develops the characteristic chocolate
flavor and aroma of the beans (Philippine National Standard, 2017), by removing undesired
compounds with low boiling points, such as acetic acid, kill any microbiological contaminants,
such as salmonellae, and form the typical roasty, sweet odorants of cocoa (Beckett, 2008;
Frauendorfer & Schieberle, 2008; Żyżelewicz et al., 2016).
 In the selection of process options, these concerns were taken into account, and included
processes which would be suited to the needs of effectively producing high quality cocoa
products. The list of advantages and disadvantages of these processes are listed in Table 2-1.

Table 2-1. Advantages and Disadvantages of Each Process Option.

Splitting/Peeling

Process Purpose Advantage Disadvantage

Splitting/Peeling to remove cocoa beans more efficient causes more damage

from the pods
Machine to the cocoa beans

Cracking with wooden to remove cocoa beans no energy requirement causes damage to the
from the pods (e.g. electricity)
club cocoa beans; requires
more manpower; not
efficient

Fermentation

Process Purpose Advantage Disadvantage

SSF bioreactor To mimic the Scale-up is easy even Difficult in sterile

without forced environment of the without fermentation processes, labor
aeration (Trays) traditional SSF kinetics (only number intensive, and large
process but with of trays is needed for incubation room and
more controlled scale-up) (Durand, no sterilization
fermentation 2003); Operation is system, operates in
parameters easy; same non-sterile conditions
(Takamine, 1914). technology used for only, and probable
Used in fermenting over drying (Durand,
commercial miscellaneous raw 2003);
processes that does agricultural products
Fixed tray height to
not utilize sterile in baskets
ensure efficient
conditions (Takamine, 1914));
fermentation and
(Mitchell et. Al., less energy needed
further modification
 2010). (Webb, 2017); to improve efficiency
quantity of solid (Panday, 2008).
medium is sufficient Oxygen
concentration
to predict what can
gradients within the
happen in a larger
void
volume ((Durand and
Chereau, 1988)); Spaces (Ruthbum
majority of the heat and Shuler, 1983).
Misting is done to
is eliminated by
prevent declining
convection and water
water activity
evaporation
(Pandey, 2008).
(Sangsurasak and
Maximum height per
Mitchell, 1998).
tray is only 15 cm
Negligible liquid
(Durand and
waste produced
Chereau, 1988)
(Pandey, 2008)

Continuously mixed To increase the Maximization of the Heat generation

SSF bioreactors contact between the exposure of each from mixing can be a
reactor’s wall and substrate particle to problem, usually
the solid medium the temperature- used in laboratory-
and also to provide controlled air pilot scale processes,
oxygen to the circulating in the and energy intensive
micro-organism headspace; No scale- due to shaft work
(Mitchell et. up was done (Durand, 2003);
Al.1992). Used in (Durand, 2003); No
Maximum capacity
laboratory scale downstream
of working fermenter
SSF fermentation processing needed
is 10 kg of steam
(Durand, 2003). (Triznski). Misting
wheat bran
system (Panday,
(Sangsurasak and
 2008) Mitchell, 1998)

Insufficient literature
with regards to
design efficient
mixing, no scale-up
was done from pilot
scale design, and
high rpm can damage
to the substrate
(Panday, 2008).

Intermittently mixed Used as a versatile Advance process Large scale will

bed bioreactors SSF for both control systems, consume huge area
aseptic and non- operates in sterile and due to a minimum
aseptic conditions. non-sterile requirement of 20 cm
Used in conditions, and labor medium height (Sato
pharmaceutical efficient (Durand et. and Sudo, 1999);
companies Al., 1996);
With short working
(Rinzema et. Al.,
Currently used in the temperature range:
2000).
koji industry 25 to 30°C (Pérez-
Correa and Agosin,
(Mitchell et. Al.,
1999);
2010). Misting
system (Panday, It is expensive due to
2008). automation and
computerized system
(Durand et. Al.,
1996);

Coarse/Pre-grinding
 Process Purpose Advantage Disadvantage

Hammer mills used for pre- Aside from grinding Needs higher energy
grinding cocoa by stirring and requirement; must
beans mixing, the cocoa operate at around 60
nibs will turn into a to 80 degrees Celsius
coarse viscous mass (NIIR Board of
of cocoa; has sieves Consultants and
that restricts particle Engineers, 2005)
size of produced
cocoa mass (NIIR
Board of Consultants
and Engineers, 2005)

Disc mills used for pre- speed of grinding and requires extruders
grinding cocoa throughput can be that are expensive
beans adjusted (NIIR Board of
independently from Consultants and
one another; can Engineers, 2005)
operated with several
stages (NIIR Board
of Consultants and
Engineers, 2005)

Blade mills used for pre- grinds cocoa nibs of efficiency depends
grinding cocoa up to 150-250 on the concentration
beans micrometers; can of coarse particles
remove moisture and (NIIR Board of
unpleasant flavors by Consultants and
evaporation when Engineers, 2005)
operated in vacuum
(NIIR Board of
 Consultants and
Engineers, 2005)

Fluted rollers An initial step in Carry out process at Is not efficient will
pre-grinding the low temperature low throughput
cocoa beans (NIIR (NIIR Board of (NIIR Board of
Board of Consultants and Consultants and
Consultants and Engineers, 2005) Engineers, 2005)
Engineers, 2005)

Thermal Pre-treatment

Process Purpose Advantage Disadvantage

Hot Air Treatment Loosen the shell Shells can be No eradication of

from the cotyledons loosened completely rodent hair or insect
and decrease from the cotyledons fragments (Beckett
bacteria count and (Beckett (Ed.), 1994) (Ed.), 1994)
major contaminants
originating from
the shell (Beckett
(Ed.), 1994; Martin,
1987)

Saturated Steam Loosen the shell Shells can be Ensure no

Treatment from the cotyledons loosened completely condensation of the
and decrease from the cotyledons steam which would
bacteria count and (Beckett (Ed.), 1994) significantly decrease
major contaminants its effectiveness
Slightly reduces
originating from (Winkler, 2013)
bacteriological
the shell (Beckett
contamination
(Ed.), 1994; Martin,
(Beckett (Ed.), 1994)
1987)
Suitable control for
 microbial hazards
(Winkler, 2013)

Introduced moisture
significantly
increases the lethality
of the process
(Winkler, 2013)

Infra-red Radiation Loosen the shell Particles of dust, Could not be used as
Treatment from the cotyledons remains of fruit pulp, a control step for
and decrease rodent hair, insect microbial hazards
bacteria count and fragments, and other (Winkler, 2013)
major contaminants foreign matter
originating from incinerates (Beckett
the shell (Beckett (Ed.), 1994; Elvers
(Ed.), 1994; Martin, (Ed.), 2017)
1987)
Resulting water
vapour accumulates
on the surface of the
cotyledons and
detaches the
cotyledons from the
shells without
significantly reducing
its moisture content
(Beckett (Ed.), 1994;
Elvers (Ed.), 2017)

High surface
temperature only on
the surface of the
 bean and brings
about a drop in the
amount of
microbiological
contamination
(Beckett (Ed.), 1994;
Elvers (Ed.), 2017)

Roasting

Process Purpose Advantage Disadvantage

Whole Bean Roasting To roast the whole Loosens the shell Heat causes some of
beans after the from the nib which the fat to migrate into
drying process makes winnowing the shells where it
relatively easy remains and is
(Beckett (Ed.), 1994; thrown away, thus
Beckett, 2008) resulting in a loss of
some cocoa butter
and can result in
losses of as much as
0.5% (Afoakwa,
2010; Beckett (Ed.),
1994; Beckett, 2008;
Beckett (Ed.), 2009;
Elvers (Ed.), 2017;
Gutiérrez, 2017)
Requires a greater
expenditure of
energy to heat the nib
through the shell.
Estimated of up to
 44% extra energy is
needed compared to
the other 2 methods
of roasting (Beckett
(Ed.), 1994; Beckett,
2008; Beckett (Ed.),
2009; Gutiérrez,
2017)

Nib Roasting To roast the nibs Problems of fat Needs thermal pre-
after undergoing migration and extra treatment in order to
pretreatment & energy use are loosen the husks that
winnowing process overcome (Beckett are firmly attached to
(Ed.), 1994) the cotyledons
(Afoakwa, 2010;
Increase of output for
Elvers (Ed.), 2017;
the same amount of
Gutiérrez, 2017)
energy input (Martin,
1987)

Uniformity of heat
treatment (Beckett
(Ed.), 1994; Martin,
2017)

Big surface area is

good for removing
undesirable volatile
substances (Beckett
(Ed.), 1994; Martin,
2017) Process can be
able to moderate
flavors (Beckett
 (Ed.), 1994)

Liquor Roasting (Mass To roast the cacao Problems of fat Mass still has
Roasting) liquor after migration and extra relatively high
grinding process energy use are moisture content and
overcome (Beckett is difficult to pump
(Ed.), 1994) (Beckett (Ed.), 1994)
Uniformity of heat Nib is very difficult
treatment (Beckett to grind due to
(Ed.), 1994) having relatively
Big surface area is high moisture content
good for removing (Beckett (Ed.), 1994)
volatile substances
Requires very careful
(Beckett (Ed.), 1994)
moisture control
Process can be able
(Beckett, 2008)
to moderate flavors
Needs thermal pre-
(Beckett (Ed.), 1994)
treatment in order to
loosen the husks that
are firmly attached to
the cotyledons
(Afoakwa, 2010;
Gutiérrez, 2017)

Mass is more viscous

and the output of the
mill decreases to
60% of the original
capacity due to the
natural amount of
water that exists in
the raw nib (Martin,
 1987)

Fine Grinding

Process Purpose Advantage Disadvantage

Triple Mills final step in the able to supply investment cost is

grinding process; required particle size high, might cause fine
must meet required for cocoa powder metal contaminant
fineness of cocoa requirements; (NIIR Board of
powder capacity can be up to Consultants and
1000kg/h; low Engineers, 2005)
maintenance (NIIR
Board of Consultants
and Engineers, 2005)

Agitator Ball Mills final step in the capacity is also has broader particle
grinding process; around low size spectrum and
must meet required investment cost (NIIR requires higher
fineness of cocoa Board of Consultants grinding energy
powder and Engineers, 2005) compared to roller
refiners with high
maintenance cost;
might cause fine
metal contaminant
(NIIR Board of
Consultants and
Engineers, 2005)

Fine Double Roll final step in the reduces grinding cost; relatively unhygienic
Refiner before the grinding process; roller refiners due to open mode
Agitator Ball Mill must meet required produces plate- operation of the roller
fineness of cocoa shaped agglomerates refiners thus requiring
 powder that can be easily more supervision
ground in the agitator (NIIR Board of
ball mill (NIIR Board of Consultants and
Consultants and Engineers, 2005)
Engineers, 2005)

Extraction

Process Purpose Advantages Disadvantages

Hydraulic Press Extract cacao butter Typically, about 40g Hydraulic Fluid can
(Cacao Liquor) and cacao cake of cocoa butter can cause corrosion if the
from cacao liquor. be extracted from pistol is not properly
100g of cacao beans. coated. (Clerq,2011)
(Clercq,2011) Low
maintenance,
minimum downtime,
minimum cost-
efficiency and
optimum
performance due to
standardization.
(DuvyisWiener,2017)

Cacao Nibs Press Extract cacao butter Overcomes Lower yields about
and cacao cake entrainment of solid 80% compared to the
from cacao nibs particles into cocoa pressing of cacao
butter, clogging of mass/liquor which is
the filter medium. If about 89%. (Venter
the press chambers et al.,2007)
and the malfunction
of the sealing ring
used in the press
 chambers may occur
during the pressing of
cacao mass. (Venter
et al.,2007)

Screw Press Cacao Extraction of cacao Cheap capital cost Small scale and low
Beans butter and cacao and wide variety of yield of oil recovery.
cake from cacao application. (Venter (Venter et al.,2007)
beans et al.,2007)

Alkalization
Process Purpose Advantages Disadvantages

Nib Alkalization the nibs are then the prevalent it also alkalizes the
soaked in an alkali alkalization process cocoa butter, thus
solution, possibly in United States and affecting its flavor
as high as 50 Europe, the alkali and more treatment
percent, the solution has a better processes and
strength of the time with the nibs; methods are needed
solution is pre- the pH is raised from for pre-treatment and
determined by the 5.2 to 5.6 to nearly deodorization of the
desired pH and neutrality at 6.8- 7.5 cocoa butter; results
color of the end (Afoakwa, 2010) to yield loss and
product Deeper and more because of this yield
intense reds are loss, the method is
possible, as well as, more costly than the
offering a cleaner other two.
flavor and the time
and temperature of
the process can be
controlled.
Cocoa Cake is performed after only the cocoa is flavor is undesirable
Alkalization the separation of alkalized, thus the because the already
the cocoa butter quality of the cocoa roasted cocoa cake is
and cocoa cake butter is unaffected to be reprocessed
from filter pressing. and it is more again. The varying
The cocoa cake is economical and leads particle size of the
treated with the to a lower price cocoa cake affect
alkali solution to how the alkali
raise its pH value solution contacts the
cake.

Chocolate Liquor is done after the non- cocoa bean the addition of water
Alkalization cocoa beans are processors can be makes the resulting
roasted, winnowed, able to perform solution more
and grinded to liquor alkalization viscous, thus making
chocolate liquor. can be done with less it difficult to work
equipment used. with. After
alkalization,
- additional steps are
needed in order to
reduce the water
content and
additional steps and
expenses to re-
process the cocoa
butter

Addition of dry alkali is done after the a higher pH value little effect on color
to cocoa cake separation of cocoa after pulverizing with less contact time
butter and cocoa with the alkali
 cake the cocoa cake powder
is treated with dry
alkali power
(Beckett, 2009)

No Alkalization the cacao beans are the production the resulting products
Process processed as is/ proceeds as it is will be acidic and
proceed towards astringent
the separation of
cocoa butter and
cocoa solids -

Refining of Cocoa Powder

Process Purpose Advantage Disadvantage

Air Classifier Mill milling and capable of separating

separation of powders
approximately 2-180
particle sizes not
microns; lesser
suitable for screens; energy consumption;
for dedusting; low grinding
temperatures; narrow
upgrading fineness
particle size
of milled material distribution; energy
(Muscolino,2004) efficient

Pin Mill used for particle does not requires a difficulty in

size reduction of up large floor space; can maintenance; low
be used for dry, moist
to 10 microns capacity; high wear
or slurry materials;
generated heat can be due to friction during
removed using operation; mill
cryogenic conditions
fouling may occur

Purification of Cocoa Butter

Process Purpose Advantage Disadvantage

Solvent Extraction by to dissolve oil by 31.32 ± 0.78 yield difficult to carry out
Supercritical CO2 supercritical CO2 (Roiaini M., 2004) the extraction with
simple and effective CO2 alone at T=40-
(Roiaini M., 2004) 90°C and P=80-300
Solvent can be easily bar. (Roiaini M.,
re-used with 2004) high capital
immobilization costs for batch
(Zdeněk Wimmer, extraction (J. P.
2010) low toxicity, Friedrich, 1984) lack
low cost, lack of of engineering
flammability, lack of hardware technology
reactivity (J. P. for continuous
Friedrich, 1984) wide operation (J. P.
range of solvent Friedrich, 1984)
properties (J. P. higher product
Friedrich, 1984) oxidation value
improved properties (Roiaini M., 2004)
of separated
components (in
certain cases) (J. P.
Friedrich, 1984)
Solvent Extraction by to extract oil by a 37.05 ± 1.63 yield The presence of
mixture of ethanol makes the
Supercritical CO2 and (Roiaini M., 2004)
supercritical CO2 process less ‘green’
ethanol and ethanol

Soxhlet extraction to extract oil by 28.87 ± 0.53 yield requires extensive

ethanol solvent (Roiaini M., 2004) extraction time and
using the Soxhlet
apparatus have minimum
efficiency (Roiaini
 M., 2004)

Ultrasonic extraction to extract oil by 34.81 ± 1.03 yield

ethanol solvent (Roiaini M., 2004)
using an Ultrasonic
apparatus
Packed Column Steam Steam strips the There is complete High amounts of
Refining with Silica cocoa butter of removal of residual solid fat
Pre-treatment FFA phosphorous (thus above body
phospholipids), iron temperature resulting
and alkaline in an undesired waxy
components. At mouth feel. (Clercq,
(T≥200°C), the free 2011)
fatty acids are almost Uneconomical
completely pretreatment
eliminated and procedure high losses
retarded and slowed of neutral oil because
down the of saponification and
crystallization. Thus, entrainment by the
a lower solid fat soap stock. (Z.
content was obtained Balicer, 1984)
at equilibrium
conditions. (Clercq,
2011)

Further evaluation of these processes was done using a criterion. The criterion was used
to assess the qualitative aspects of the process. The areas being assessed are: (1) Efficiency; (2)
Food Safety; (3) Ease of Operation; (4) Cost; (5) Environmental Impact. The specified
characteristics of a suitable process in these areas of assessment are listed in Table 2-#. A score
of 3 is given in a certain area of assessment to a process if it would satisfy the given conditions
and the given score would decrease if these conditions couldn’t be met up until 1.0 which is the
lowest score that could be given to a process option in a particular area. The score of the process
option for this set of criteria is calculated using equation #. The evaluation of the process options
using this set of criteria are found in Table 2.#.

𝐶𝑟𝑖𝑡𝑒𝑟𝑖𝑎 𝑠𝑐𝑜𝑟𝑒 𝑜𝑓 𝑝𝑟𝑜𝑐𝑒𝑠𝑠 𝑜𝑝𝑡𝑖𝑜𝑛

= ∑ 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑎𝑟𝑒𝑎 𝑎𝑠𝑠𝑒𝑠𝑚𝑒𝑛𝑡 Equation 1

× 𝑠𝑐𝑜𝑟𝑒 𝑜𝑓 𝑝𝑟𝑜𝑐𝑒𝑠𝑠 𝑜𝑝𝑡𝑖𝑜𝑛 𝑖𝑛 𝑡ℎ𝑎𝑡 𝑎𝑟𝑒𝑎

For example, in the table, the process option, Cake Alkalization is given a score of 2.85
because it is equal to the sum of the scores with their corresponding weights from Table 2-#
equal to: (30% x 3) + (25% x 3) + (15% x 2) + (25% x 3) + (5% x 3).

Table 2-2. Process Selection Criterion Based on Areas for Assessment

N
Areas being
o 3 2 1
assessed
.
Able to achieve the Fairly able to achieve Unable to achieve the
Efficiency
1 setpoint (e.g. flavors, the setpoint (e.g. flavor, setpoint (e.g. Flavors,
(30%) color, aroma and etc.) color, aroma, and etc.) Color, Aroma, and etc…)
of the process of the process. of the process.
Not susceptible to Allowable cross- No adequate hygiene
cross-contamination/ contamination/ barrier/ High cfu/g in the
Food Safety
2 Aseptic condition/ Allowable aseptic process outputs/ high
(25%) Optimum process condition/ Allowable infestation.
hygiene/ No infestation. cfu/g in the process
outputs.
Ease of Easy control of the Moderate control of the Hard to control due to the

3 Operation process due to minimal process due to the complicated process

process control process control systems; control system; Operation
(15%)
systems; Operation is Operation is generally is unstable.
 generally stable. stable.
Involves 1-2 equipment Involves 2-4 equipment Involves 5 or more
(low capital cost); (moderate capital cost); equipment (high capital
Cost Usage of 1-2 process Usage of 2-4 process cost); Usage of 5 or more
4 materials (e.g. materials (e.g. process materials (e.g.
(25%)
chemicals/reagents/feed chemicals/reagents/feed chemicals/reagents/feed)
) ease of maintenance. ) moderately easy hard to maintain.
maintenance.
Minimal pollutants Moderate quantity of High production of
Environmental produced/ Minimal pollutants produced/ pollutants/ High

5 Impact waste generation/ Moderate quantity of generation of solid wastes/

Efficient waste solid waste generation/ poor waste management
(5%)
management system. fair waste management system.
system.

Table 2-3. Qualitative Aspect Evaluation of Process Option

Criterion

1 2 3 4 5 Score

Weight: 30% 25% 15% 25% 5%

Splitting/Peeling

Cocoa Pod Splitting Machine

Cracking with Wooden Club or Machete

Fermentation

SSF bioreactor without forced aeration (Trays) 2.0 2.0 2.0 3.0 3.0 2.3

Continuously mixed SSF bioreactors 1.0 2.0 2.0 1.0 2.0 1.5

Intermittently mixed bed bioreactor 2.0 3.0 3.0 1.0 3.0 2.1

Thermal Pre-treatment

Bean Roasting 2.0 1.0 3.0 3.0 2.0 2.2

Nib Roasting 3.0 2.0 3.0 2.0 3.0 2.5

Mass Roasting 2.0 1.0 3.0 1.0 3.0 2.0

Roasting

Whole Bean Roasting 2.0 3.0 3.0 1.0 3.0 2.2

Nib Roasting 3.0 3.0 2.0 2.0 3.0 2.6

Liquor Roasting (Mass Roasting) 2.0 2.0 1.0 2.0 3.0 1.9

Extraction

Hydraulic Press (Cacao Liquor) 3.0 3.0 3.0 2.0 3.0 2.7

Cacao Nibs Press 2.0 3.0 3.0 2.0 3.0 2.5

Screw Press Cacao Beans 1.0 2.0 3.0 3.0 3.0 2.2

Alkalization

Nib Alkalization 2.0 3.0 3.0 2.0 3.0 2.5

Cocoa Cake Alkalization 3.0 3.0 2.0 3.0 3.0 2.9

Chocolate Liquor Alkalization 1.0 2.0 1.0 1.0 3.0 1.4

Addition of dry alkali to cocoa cake 1.0 2.0 3.0 3.0 2.0 3.0

No Alkalization Process 1.0 3.0 3.0 3.0 3.0 3.0

Refining of Cocoa Powder

Air Classifier Mill

Pin Mill

Purification of Cocoa Butter

Solvent Extraction by Supercritical CO2

Solvent Extraction by Supercritical CO2 and ethanol

Soxhlet extraction

Ultrasonic extraction

Packed Column Steam Refining with Silica Pre-treatment

Table 2-4. Advantages and Disadvantages of the three cocoa-processing process.
Advantages Disadvantages
Natural Process ● It is natural and no
addition of chemicals to
improve sensory
qualities ().
● Cheap construction since
alkalization process is
not included ().
● Most preferable by
health conscious
consumers.
Dutch Process ● It improves the quality of
the beans ().
● Widely used process in
the chocolate making
industry ().
● No fermentation step in the
process, hence there would
be variability in the cocoa
beans to be processed ().
● Beans to be purchased are
already fermented and
considered an added value
product hence high process
feed cost ().
● High transportation cost
● Fermentation time from
farmers delays the
production and can possibly
degrade bean quality due to
improper fermentation ().
● Fermentation time from
farmers delays the
production and can possibly
degrade bean quality due to
improper fermentation ().
● High labor cost.
● No fermentation step in the
process, hence there would
be variability in the cocoa
beans to be processed ().
● Beans to be purchased are
already fermented and
considered an added value
product hence high process
feed cost ().
● Incudes high chemical cost
().
● Fermentation time from
farmers delays the
production and can possibly
degrade bean quality due to
improper fermentation ().
● High labor cost.
Modified Process ● Lessens the ● Expensive due to the
transportation cost from additional of the
post-harvest to fermentation along with the
processing. alkalization process ().
● Processing immediately ● Incudes high chemical cost.
starts after harvesting. ● Less transportation cost
● Incorporates proper from post-harvest to
fermentation unit to processing.
ensure bean quality. ● High labor cost
● Addition of the
alkalization further
improves the sensory
quality.
● Ease of production of
premium grade quality
cocoa products due to
more controlled
variables.

The modified process is chosen because it addresses the concern of the Philippines regarding
the problem of post-harvesting facilities (BPI,2017). The disadvantages of this process are compromised
by the advantages. It lessens the lag time of farmers from fermenting the beans on their own. The
process makes a bridge between the harvesting and post-harvest process making it more efficient. The
fermentation part of the modified process is well controlled hence will give consistent cacao bean
product quality. Thus,e products fromin this process canwill be sold at a higher price producing premium
grade quality value added products .