Fermentation of Cocoa Beans

Mondelez are concerned with modelling the fermentation stage of cocoa bean processing. During this stage, fermentation of the pulp surrounding the bean prevents the bean from germinating and enhances the overall taste of the final product. In this report, we present a model for the fermentation reactions which is then coupled to a spatial, homogenised model which accounts for the microstructure within the cocoa bean heap. This analysis provides an entry point for Mondelez to further develop models of the cocoa bean fermentation process.