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Article

Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans.

Journal of food science - 1 Feb 2026

Lima Giulia Victória Silva, Pinto Anne Suellen Oliveira, Correia Maria Glaucilene Dos Santos, Filho Marcos Paulo Meireles, Freitas Andre da Luz de, Santos Patrícia Oliveira, Rogez Hervé

Abstract excerpt

Cocoa (Theobroma cacao L.) is a crop of major economic importance, with Brazil ranking sixth in global production and Pará leading national output. Bean quality is strongly influenced by genetic diversity and postharvest processing, particularly fermentation. To minimize batch heterogeneity, this study evaluated 18 Forastero genotypes from the Brazilian Amazon under induced fermentation with selected starter...

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Brazil
Cacao
Fermentation
Food Handling
Genetic Variation

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Hydrogen-Ion Concentration

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PMID: 41684243
DOI: 10.1111/1750-3841.70908
PMCID: PMC12902724

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