The plan to increase the fermentation of cacao beans involves monitoring five key metrics: Fermentation Duration, Temperature Control, pH Levels, Moisture Content, and Aeration Frequency. These metrics ensure the beans are cultivated under optimal conditions, ultimately impacting the flavor, quality, and texture of the final product. For instance, maintaining the right temperature and pH levels is crucial to avoid unfavorable taste, while proper aeration ensures consistent fermentation.
Each metric provides specific guidelines, such as using thermometers and moisture meters, allowing for precise control and ongoing improvements. By following these improvement suggestions, businesses can achieve high-quality cacao and satisfy customer expectations.
Top 5 metrics for Increase Fermentation Of Cacao
1. Fermentation Duration
This measures the time period for which cacao beans are fermented, typically calculated by the number of days the beans are kept at a controlled temperature and humidity.
What good looks like for this metric: 6 to 7 days
How to improve this metric:- Ensure an even distribution of heat during fermentation
- Monitor and control humidity levels diligently
- Turn the beans regularly to aerate
- Use a thermometer to achieve optimal temperature
- Adjust fermenting period based on observed results
2. Temperature Control
This measures the consistency of temperature maintained during cacao bean fermentation, which affects the flavour and quality of the final product.
What good looks like for this metric: 45°C to 50°C
How to improve this metric:- Install thermal insulators around the fermentation setup
- Use thermostatic controllers to maintain steady temperature
- Regularly check for hot spots inside the fermenting boxes
- Utilise temperature logs to detect anomalies
- Consider environmental impact on temperatures and adjust accordingly
3. pH Levels
Monitoring the acidity levels of fermenting beans helps in assessing proper fermentation, calculated by taking pH readings at intervals.
What good looks like for this metric: 4.5 to 5.5
How to improve this metric:- Use a reliable pH meter for accurate readings
- Sample beans from different sections of the fermentation mass
- Evaluate pH at regular intervals
- Adjust fermenting circumstances to reach desired pH
- Apply organic acids if necessary to modulate pH
4. Moisture Content
The proportion of water present in the fermenting beans, affecting final texture and processing requirements.
What good looks like for this metric: 53% to 60% during fermentation
How to improve this metric:- Weigh batch before and after fermentation to determine moisture loss
- Use moisture meters for precise measurements
- Adjust ventilation to control evaporation rate
- Add water incrementally if moisture drops too low
- Monitor climate conditions to understand moisture variation
5. Aeration Frequency
Frequency with which cacao beans are stirred or turned during fermentation to increase exposure to oxygen for consistent fermentation.
What good looks like for this metric: Every 48 hours
How to improve this metric:- Use mechanical turners for uniform aeration
- Implement a consistent aeration schedule
- Observe changes in aroma to gauge when turning is needed
- Document each aeration session for review
- Collaborate with fermented food experts
How to track Increase Fermentation Of Cacao metrics
It's one thing to have a plan, it's another to stick to it. We hope that the examples above will help you get started with your own strategy, but we also know that it's easy to get lost in the day-to-day effort.
That's why we built Tability: to help you track your progress, keep your team aligned, and make sure you're always moving in the right direction.
Give it a try and see how it can help you bring accountability to your metrics.
