This presentation is 2D
Use the SPACE bar to navigate through all slides without thinking
Press the ? key to see shortcuts options.
Slide Overview mode ESC or o. Full screen f.
Some slides are interactive.
Chalkboard, marker, & menu buttons in bottom left.
What is the process of fermentation in cacao?
How does fermentation contribute to the flavor of chocolate?
What factors influence the fermentation process?
if this slide his blank refresh the page. Figure is mildly interactive.
Seeds within the ripe pod are microbiologically sterile.
When the pod is opened with a knife, the pulp becomes contaminated with a variety of microorganisms many of which contribute to the subsequent fermentation.
Organisms come mainly from the hands of workers, knives, unwashed baskets used for transport of seeds, and dried mucilage left on the walls of boxes from previous fermentations.
from Schwan RF & Wheals AE (2004) The microbiology of cocoa fermentation & its role in chocolate quality. Critical Reviews in Food Science & Nutrition, 44: 205–221
Plesse note that unless otherwise stated, I created all figures and take full responsibility for their content.
Credits continue on the next slide
Images on the History of fermentation slidecome from the following references:
Here is the recipe I used to make the chemical collage.
.pngimage files, one for each CID.