EP2456321A2 - Process for the fermentation of cocoa beans to modify their aromatic profile - Google Patents

Abstract

Herein disclosed are a process to obtain fermented and dried cocoa beans with modified flavours through the addition of aromatic substances to cocoa beans during the cocoa bean fermentation process, the use of aromatic substances in such processes and the use of fermented and dried cocoa beans with modified flavours to produce cocoa liquors, chocolates and other cocoa-based food and non-food products.

Description

PROCESS FOR THE FERMENTATION OF COCOA BEANS TO MODIFY THEIR

AROMATIC PROFILE

The present invention relates to a process for the fermentation of cocoa beans in order to modify the cocoa beans' aromatic profile.

Fermented and dried cocoa beans (Theobroma cacao L.) are used to produce cocoa liquors, chocolates and other cocoa-based food products. Fermented and dried cocoa beans that possess the potential to develop after roasting, besides the typical cocoa flavour, additional desirable flavours are often identified as "fine flavor" cocoa beans. These may be used as primary products for the manufacturing of specialty chocolates with high cocoa content, or for making blends with cocoa from other origins to create diverse or complex flavour profiles, aiming at enhancing the commercial value of the final product. Fine flavour cocoa beans may also be used as ingredients for the manufacturing of other cocoa and chocolate based high quality food products.

Worldwide, only relatively few origins of cocoa beans are currently considered as fine flavoured cocoa types. This is due to a limited availability of genetic and/or geographic origins of cocoa beans that contain intrinsic fine flavour attributes. Some cocoa origins are even associated with the frequent occurrence of less desirable flavours such as excessive acidity, astringency and bitterness.

One approach to deal with this situation is to override undesirable flavours during the final stages of the chocolate production. Cocoa manufacturers modify, with certain frequency, the flavour of chocolate through the addition of aromatic ingredients (e.g. vanilla, pieces of dried fruits and pepper) at this late stage during production. WO/2003 /037099 discloses a process for manipulating the flavour of chocolate through the addition of a non-cocoa/dairy flavour attribute to the chocolate mass.

WO/2007/063563 describes the addition of dehydrated fruit to chocolate to give a particular flavour and taste.

Another approach is to improve the quality of the beans during the fermentation process. There are several fermentation processes of cocoa beans in the art that aim at decreasing undesirable flavours.

European patent application EP 0 442 421 A2 discloses an improved cocoa fermentation process comprising the treatment of fresh cocoa beans before fermentation in order to remove up to 80 wt% of pulp based on the original weight of the pulp. UK patent application GB 2 059 243 A discloses a process for the fermentation of cocoa beans based on a rigorous control of fermentation parameters such as pH value and temperature.

WO 2008/137577 Al discloses a method of processing cocoa beans and other seeds. Typically, the methods of the state of the art try to get rid of undesirable flavours

(such as excessive acidity, bitterness and astringency). In contrast to this approach, the present invention allows for the development of desirable flavours, such as fruity and floral flavours, in addition to the typical flavour of roasted cocoa beans. Furthermore, the present invention may be combined with the methods of the state of the art. Such an approach is then targeted to decrease the amount of undesirable flavours and to simultaneously increase the amount of desirable flavours, i.e. there is a synergetic effect between the methods of the state of the art and the method according to the present invention.

The present invention discloses a method to obtain fermented and dried cocoa beans with modified flavour through the addition of suitable aromatic substances to wet cocoa beans before, at the initiation, during or at the end of the cocoa bean fermentation process.

The invention can be applied to all types of cocoa varieties. Accordingly, new flavours or new flavour combinations can be added to intermediate or end products by using cocoa beans fermented according to the process of the present invention.

The present invention allows for the modification of the aromatic profile of any product based on cocoa beans. This allows for an increase of the commercial value of primary cocoa products (fermented and dried cocoa beans), intermediate products (e.g. cocoa masses or liquors) and end products (e.g. cocoa based food products).

The invention is also directed to the use of aromatic substances in a process according to the present invention. Said flavourings include aromatic pulps und juices of tropical fruit.

The use of fruit and plants that grow in the same geographical area as Theobroma cacao L. may avoid major logistic problems that are often time-consuming and costly. Therefore, said use may result in a relatively fast and cheap way to modify the aromatic profile of cocoa beans. Furthermore, labour costs can be reduced as the fermentation process may be applied by the cocoa farmers themselves. The latter is not necessarly true for those fermentation processes of the state of the art which require a strict control of fermentation parameters such as pH value and temperature. A further cost saving results when aromatic substances are used which can be provided by the cocoa farmers themselves or when the aromtic substance is a dry, light substance such as a powder which can be easily transported and stored. Detailed description of the invention

Fresh cocoa beans are covered with a white mucilage, rich in carbohydrates. Typically, this pulp is the basic substrate for micro-organisms involved in the fermentation process. Adequate fermentation of fresh cocoa beans and subsequent drying of fermented beans are fundamental processes in obtaining good quality dried cocoa beans to produce cocoa liquors, chocolates and other cocoa-based food products of high quality.

Fermentation of fresh cocoa beans can be carried out in different ways, e.g. by piling up fresh beans in heaps that are generally placed on banana leaves on the ground and covered with banana leaves, or by placing fresh beans in baskets, bags or wooden boxes ("sweat boxes") of variable sizes.

The fermentation process consists of bringing together an amount of fresh cocoa beans (beans surrounded by mucilage), extracted from ripe cocoa fruits (also called cocoa pods), sufficiently large to induce, through the activity of micro-organisms (mainly yeasts and bacteria), a chain of biochemical reactions within the mucilage and inside the cocoa beans, which is necessary to obtain cocoa beans of satisfactory industrial quality.

During fermentation, the initial anaerobic, low pH and high sugar conditions of the cocoa pulp favour activity of many yeast species, which convert sugars into alcohol and carbon dioxide. During the first 24-36 hrs of the fermentation, the pulp starts to decompose and to drain away. Bacterial activity then increases, starting with the oxidation of alcohols into lactic acid and, when conditions become more aerobic, into acetic acid. These processes may produce an increase in temperature of the fermentation mass, which may reach 45°C to 50 °C during the first 24-48 hrs. Such high temperatures are maintained, with slight variations, until the fermentation is completed. The high acidity and temperature kill the germs of cocoa beans during the first 24-48 hrs and sets off a series of chain reactions that are important for the development of cocoa flavour and for breaking down undesired polyphenols which are often present at high levels in unfermented cocoa beans.

After fermentation the beans are dried before being sold by farmers on the market. The post-harvest treatment of fresh beans {i.e. fermentation and drying) is, in the majority of cases, carried out by the growers themselves on their own plantations. However, in certain countries (e.g. Latin America and Carribean countries) there is a tendency to collect fresh cocoa beans from the farmers and to bring these to collecting centres where the beans are fermented and dried. It has now surprisingly been found that the aromatic profile of fermented and dried cocoa beans can be modified by the addition of aromatic substances to wet cocoa beans before, at the initiation, during or at the end of the cocoa bean fermentation process. It is an object of the present invention to improve the quality of fermented cocoa beans. It is another object to produce fermented fine flavour cocoa beans from origins which are traditionally not considered as fine flavour cocoa beans. The process of the present invention provides therefore a method to enhance quality of fermented and dried cocoa beans. These beans obtained can therefore be sold as a quality product on the national or international cocoa market.

One aspect of the present invention is directed to a process for the fermentation of cocoa beans, comprising the addition of at least one aromatic substance to cocoa beans before, at the initiation, during, or at the end of the cocoa bean fermentation process, wherein the addition at the end includes the early drying stages of the fermented cocoa beans.

In one embodiment, the present invention is directed to a fermentation process wherein the process comprises the steps: a) providing wet cocoa beans; and subsequently b) piling up the wet cocoa beans, preferably in heaps, and optionally covering the fermentation mass comprising cocoa beans and, if present, aromatic substance(s) with a cover, wherein the at least one aromatic substance is added to the cocoa beans before, at the initiation, during, or at the end of the cocoa bean fermentation process, and wherein the addition at the end includes the early drying stages of the fermented cocoa beans. Said cover, which preferably allows for exchange of air, can be e.g. banana tree leaves, jute bags, blanket(s), tissue, bamboo or wooden mats, fleece and/or made of a polymeric material such as nylon, plastic and/or cellulose. In another embodiment, the present invention is directed to a fermentation process wherein the process comprises the steps: a) providing wet cocoa beans; and subsequently b) putting said wet cocoa beans in an permeable container and optionally covering the fermentation mass comprising cocoa beans and, if present, the aromatic substance(s) with a cover or a lid, wherein at the least one aromatic substance is added to the cocoa beans before, at the initiation, during, or at the end of the cocoa bean fermentation process, and wherein the addition at the end includes the early drying stages of the fermented cocoa beans. Said cover or lid, which preferably allows for exchange of air, can be e.g. banana tree leaves, jute bags, blanket(s), tissue, bamboo or wooden mats, fleece and/or made of a polymeric material such as nylon, plastic and/or cellulose.

In yet another embodiment, the present invention is directed to a fermentation process wherein the process comprises the steps: a) providing wet cocoa beans; and subsequently b) putting said wet cocoa beans in a reactor filled with an aqueous medium (e.g. a liquid comprising water), wherein at least one aromatic substance is added to the cocoa beans before, at the initiation, during, or at the end of the cocoa bean fermentation process, and wherein the addition at the end includes the early drying stages of the fermented cocoa beans.

After fermentation the beans are dried in the sun for e.g. five to ten days or by artificial heating devices until humidity levels of about 5% to about 10%, preferably of about 8% to about 10%, are reached, before being sold by farmers on the market. Depending on the type of aromatic substance, if applicable and if necessary, the cocoa beans are seperated from remaining parts of the aromatic substance(s) during, before and/or after the drying process.

To obtain cocoa beans with regular organoleptic quality, i.e. without any undesirable flavours ("off-flavours"), the harvesting of ripe fruits and the extraction of fresh cocoa beans from these fruits follow the normal procedures applied in the region where the invention is applied and depends on the varieties used. Usually, the ripe cocoa pod is broken and the wet cocoa beans are extracted by hand.

The conditions and duration of the fermentation and drying processes may depend on the type of aromatic substances used. This is because said substances may interact more or less with parameters of the fermentation and drying processes used in the prior art. The use of artificial and/or concentrated dry aromatic substances may offer a certain advantage in the sense that these substances are expected to interfere less with the normal fermentation process while artificial and/or concentrated dry aromatic substances may be equally or even more effective in transferring flavours to the cocoa beans than natural aromatic substances.

According to the present invention, during a particular stage of the fermentation process, the aromatic substance is brought together with cocoa beans. In one embodiment, the aromatic substance is surrounded by wet cocoa beans or vice versa. In a preferred embodiment, cocoa beans and aromatic substances are well mixed, hi yet another embodiment, the aromatic substance is a liquid that is poured over the cocoa beans. hi one embodiment, the cocoa beans to be fermented and, if present, the aromatic substance(s) are piled up, preferably in heaps, on a suitable floor. The piled up fermentation mass may be covered by a suitable cover such as a blanket or large leaves such as banana leaves.

Optionally, before piling up the fermentation mass, the floor is covered by a suitable mean such as a blanket or large leaves such as banana leaves, too. Accordingly, aromatic substances according to the present invention do not include leaves, which are placed on the top of the fermentation mass and/or underneath the fermentation mass and which are merely used for covering the fermentation mass and/or the floor underneath the fermentation mass during fermentation.

In one embodiment, the cocoa beans to be fermented and, if present, the aromatic substance(s) are put in a permeable container during the fermentation process. Said permeable container allows the juices formed during fermentation to flow out. Suitable permeable containers can be of any size. Typically, the most suitable dimensions may also depend on the type of aromatic substance that is used. Preferred containers are the usual fermentation boxes

(e.g. 3.1 m x 1.75 m) with a bed depth of e.g. about 22 cm, normal size fermentation boxes (e.g.

1.75 m x 1.75 m) with a bed depth of e.g. about 38 cm or any other sweet box. The container may be covered by a lid, blanket or leaves such as banana leaves. Other suitable containers may be large bags or nets made up of jute or of polymers such as plastic and nylon.

In another embodiment, the fermentation takes place in an aqueous medium in a reactor. In this case, the at least one aromatic substance is added to cocoa beans e.g. in dispersion in an aqueous medium. The reactor may be any kind of conventional liquid fermenter, preferably equipped with a device for agitation, for aeration, for regulating and/or measuring the temperature of the medium, for regulation and/or measuring the pH of the medium and/or for measuring the proportion of dissolved oxygen in the medium.

Depending on the desired aromatic profile of the fermented cocoa beans, aromatic substances can be replaced or removed during the fermentation process or one or a plurality of additional aromatic substances can be added during the fermentation process. The presence of aromatic substances from the beginning of the fermentation process according to the present. invention is possible but not compulsory.

Aromatic substance(s) can be added to the cocoa beans at any stage of the fermentation process. Preferably, aromatic substance(s) is/are added to the cocoa beans at the beginning of the fermentation process or up to 24 hrs after the start of the fermentation process.

In one embodiment, aromatic substance(s) is/are added to the cocoa beans up to 24 hrs, or up to

36 hrs, or up to 48 hrs, or up to 72 hrs after the start of the fermentation process. Such a delay has the advantage that parts of the pulp are already decomposed when the aromatic substance(s) is/are added. Aromatic substances may be any natural, natural identical or artificial aromatic substance used in the food industry and elsewhere. This includes substances that can be smelled and/or tasted. The aromatic substance may be in solid, liquid, gaseous form or a mixture thereof.

Preferred solid or aqueous aromatic substances are fruit pulps, aromatic leaves, roots, flowers, stems, wooden parts, such as pieces of aromatic timber, any kind of powders (such as ground aromatic powders), and oils or liquids (e.g. juices). The wet cocoa bean to aromatic substance weight ratio (before fermentation and before optional pre-treatments such as drying, depulping and/or pressing) ranges from about 5000:1 to about 1:10 and is preferably between about 50:1 and about 1:2. In a preferred embodiment, the cocoa bean to aromatic substance weight ratio ranges from about 50: 1 to about 1:1.

Preferred liquid aromatic substances are oils such as essential oils and juices made of a plant or made of fruit pulp. Preferably, liquid aromatic substances are used in an amount of about 0.5% (v/v) to about 20% (v/v), based on the volume of the wet cocoa beans, before optional pre-treatments such as drying, depulping and/or pressing . For fruit juices, the preferred amount is in the range of about 3% (v/v) to about 15% (v/v). For more concentrated liquids, the preferred amount is in the range of about 0.5% (v/v) to about 7% (v/v). For other liquids, the preferred amount is in the range of about 12% (v/v) to about 20% (v/v).

Preferred gaseous aromatic substances are evaporated liquid or evaporated solid aromatic substances. In one embodiment smoke or smoky flavours produced by burning wood or other fuels are excluded.

Generally, the aromatic substance can be any natural, natural identical or artificial aromatic substance (e.g. spices, aromatic wood spices and synthetic aromatic substances) capable to modify the flavour and/or aroma of the cocoa beans during the fermentation process.

In certain embodiments, aromatic substances to modify the flavour of cocoa beans are selected from natural aromatic substances, nature-identical aromatic substances, artificial aromatic substances and mixtures thereof.

In certain embodiments, the natural aromatic substance is a plant or part(s) of a plant (fresh, dehydrated or dried, ground and dried or first dried and then ground). Excluded are medium-sized to large leaves that are traditionally used to cover up cocoa beans during the fermentation process such as banana tree leaves. Also excluded are medium-sized to large leaves that are traditionally used to cover the floor before cocoa beans are placed thereupon such as large banana tree leaves. Excluded are any kinds of often green or greenish leaves without flavour and/or aroma, i.e. leaves that are not capable to modify the aromatic profile of cocoa beans. Excluded are jute bags which are typically produced from plants in the genus Corchorus, family Tiliaceae.

Suitable natural aromatic substances include fresh, frozen or dried aromatic fruit, fruit pulp, juice (such as juice made of fruit pulp) and any other part of an aromatic plant (e.g. leaves, roots, flowers, stems, wooden parts, pieces of aromatic timber, dried plant parts which are ground or not ground). In one embodiment, wooden chips or chips made of bark, such as chips made of oak (i.e. trees and shrubs in the genus Quercus) or made of tropical aromatic timber species are used.

In one embodiment, in order to save freight costs, the natural aromatic substance is a plant or is a part of a plant or is gained from a plant that grows in the same geographical area as Theobroma cacao L..

In some embodiments, the natural aromatic substance is a tropical plant or is a part of a tropical plant or is gained from a tropical plant.

In a preferred embodiment, the natural aromatic substance is a plant listed in Table 1 ; or is a part of a plant listed in Table 1 or Table 2; or is gained from a plant listed in Table 1 or Table 2.

In a one embodiment, the natural aromatic substance is a plant or is a part of a plant or is gained from a plant wherein the plant is selected from the Annonaceae, Malvaceae, Rubiaceae and Zingiberaceae family. Preferably, the natural aromatic substance is a plant or is a part of a plant or is gained from a plant wherein the plant is selected from Theobroma grandiflorum (cupuacu), Annona muricata (sour sop, gravida or guanabana), Genipa americana (genipa), and Zingiber officinale and is preferably the pulp and/or the juice of said plants such as the juice made of Zingiber officinale (ginger) rhizomes. However, in one embodiment, Annona muricata as aromatic substance is excluded.

Suitable separation processes to gain natural aromatic substances from an aromatic plant (or part(s) of it) include extraction, distillation, compression, drying, roasting, fermenting, and enzymatic and/or microbiological processes. In certain embodiments, natural aromatic substances are purified, naturally occurring aromatic substances, extracted from aromatic plants or from parts of an aromatic plant.

According to the present invention, any nature-identical aromatic substance can be used. Preferably, the nature-identical aromatic substance is identical with or derived from a natural aromatic substance gained from plant of List 1 or List 2. Table 1. Examples of aromatic fruit species

Table 1. Continuation

Table 2. Examples of aromatic plant spices

In one embodiment, the nature-identical aromatic substance is identical with or derived from a natural aromatic substance gained from a tropical plant such as a plant of the Annonaceae, Malvaceae, Rubiaceae and Zingiberaceae family.

In one embodiment, the nature-identical aromatic substance is identical with or derived from a natural aromatic substance gained from Theobroma grandiflorum (cupuacu), Annona muricata (sour sop, graviola or guanabana), Genipa americana (genipa), Zingiber^* officinale (ginger rhizomes).

Artificial aromatic substances include, among others, flavouring substances used in the food and confectionary industry, such as diacetyl, isoamylacetate, cinnamicaldehyde, ethylpropionate, limonene, ethyl-(E,Z)-2,4-decadienoate, allylhexanoate, ethylmaltol and benzaldehyde.

In one embodiment, at least one aromatic substance as listed in the European "Register of flavouring substances notified by the Member States pursuant to Article 3(1) of Regulation ECNo 2232/96 of the European Parliament and of the Council of 28 October 1996 laying down a Community procedure for flavouring substances used or intended for use in or on foodstuffs ", in the version published in the Official Journal of the European Communities, L 84, Volume 42, dated 27 March 1999, is used. The content of said Register (in particular the names of the flavouring substances and the respective CAS numbers insofar these had been attributed or made available) is herewith incorporated by reference in its entirety. In certain embodiments, the aromatic substance is a mixture of natural aromatic substance(s) and/or nature-identical aromatic substance(s) and/or artificial aromatic substance(s).

The present invention is also directed to the use of aromatic substances in fermentation processes of the present invention. In this context, all described and mentioned aromatic substances are included. During the fermentation process, the fermentation mass is preferably turned around one to six times to allow for adequate aeration, hi a preferred embodiment, the fermentation mass is turned at regular intervals of 24 hours, of 36 hours or of 48 hours, wherein the fermentation mass is preferabyl turned over for the first time about 24 hours after the initiation of the fermentation process. In another embodiment, the fermentation mass is turned over about 24 hours, about 48 hours, about 72 hours, about 96 hours and/or about 120 hours after the initiation of the fermentation process.

In some embodiments, at least a part of the cocoa beans are pre-treated before fermentation in order to decrease the amount of undesirable flavours (such as excessive acidity, bitterness and astringency). According to the present invention, such pre-treatment can be combined with the addition of at least one aromatic substance to cocoa beans before, at the initiation, during or at the end of the fermentation process.

In one embodiment, the cocoa beans are pre-treated before the actual fermentation process in order to reduce the amount of pulp. Such an approach enables the subsequent fermentation to proceed in more aerobic conditions, favouring acetic acid bacteria over lactic acid bacterial activity, causing the pH to remain above 5 during the fermentation which results in cocoa beans with low acidity. A preferred method of treating fresh cocoa beans before fermentation comprises passing the fresh beans dynamically through a depulper to remove up to 80% by weight of pulp based on the original weight of the pulp. The depulper may be operated mechanically or by other means e.g. ultrasonically.

If desired, the use of a depulper may be preceded or replaced by the use of a pressing device such as a hydraulic press in order to squeeze the wet cocoa beans. The pulp juice obtained by the press and/or depulper can then be used to make natural cocoa pulp juice that can be sold as a fruit juice. The latter approach will make the herein disclosed process more profitable. In another embodiment, at least a part of the cocoa beans are dried or pre-dried before the actual fermentation process. This operation may be or may not be preceded by a reduction of pulp as described above. Preferably, air with a temperature between ambient and 70°C, preferably between ambient and 5O⁰C, is forced through the cocoa beans for 0.5-5 hours, depending on the amount of cocoa beans. The pre-drying step may be carried out in any conventional hot air dryer, such as a circular drier, or using any alternative drying system such as sun drying.

In another embodiment, at least a part of the cocoa beans is perforated or pierced before the actual fermentation process. This operation may be or may not be preceded or followed by a reduction of pulp and/or a pre-drying step as described above. It is believed that such perforation is useful to decrease the amount of undesirable flavours (such as polyphenol compounds). Perforation facilitates the transport of fluids and gases from the interior of the seed across shell to the exterior environment. In particular, perforation allows for aeration of cocoa beans and of cocoa cotyledons, favouring aerobic processes that are necessary to decrease the amount of undesirable flavours. In one embodiment the cocoa beans are perforated during or after fermentation.

In addition, the perforation of cocoa tøeans before or during fermentation may increase the uptake of aromatic compounds that are added to the fermentation mass. Therefore, in a preferred embodiment, the amount of undesirable compounds such as polyphenol is decreased by perforating cocoa beans prior to fermentation, wherein the effect of the additon of at least one aromatic substance(s) to cocoa beans during the fermentation process is simultanously enhanced.

As used herein, "pierce" generally refers to forming an opening in a cocoa bean, while leaving the portion of the cocoa bean surrounding the opening substantially intact. "Intact" generally refers to unitary or whole. A pierced cocoa bean may be a perforated cocoa bean. A "perforated" cocoa bean refers to a cocoa bean pierced in one, two or more locations to form openings. The openings may be substantially uniform in size and/or shape. An area of the openings may range between about 0.5 mm² and 15 mm². In some cases, an area of the opening may be smaller than 0.5 mm² or larger than 15 mm². The openings may have shapes including, but not limited to, circular, rectangular, oval, or star-shaped, cocoa bean may be pierced in a variety of methods, such as piercing with a solid object, piercing with a fluid jet, piercing with droplets of enzymes or acids, piercing with electromagnetic radiation, or combinations thereof. Piercing with a solid object may include piercing with a sharpened metal cylinder. The sharpened metal cylinder may be, for instance, a solid or hollow needle. Piercing with a fluid jet may include, but is not limited to, piercing with an air jet, a water jet, or a jet of gas including, but not limited to, argon, nitrogen, oxygen, carbon dioxide, and combinations thereof. Piercing with droplets may include, but is not limited to, piercing with liquid droplets of cellulases or pectinases or acids such as hydrochloric acid or hydrogen peroxide or combinations there of. Piercing with electromagnetic radiation may include piercing with visible laser radiation. The process according to the present invention can be further modified by the addition of at least one adjuvant before, during or at the end of the fermentation process. Possible adjuvants are bacteria (e.g. lactic acid bacteria, and acetic acid bacteria), enzymes (e.g. Ultrazym®, a pectinase available from Novozymes A/S, Bagsvaerd, Denmark), pH-regulating, oxidizing and reducing agents. Furthermore, a rigorous control of the fermentation parameters, such as temperature and humidity, may be recommendable.

In order to do so, a modified fermentation process may be used: Preferably in the period of day 0 to day 2 of the fermentation process, preferably for a duration of about 20 to 30 hours, cocoa beans may be dispersed in an aqueous medium, with agitation and/or aeration, at a temperature of about 30-40°C and/or at a pH of about 3.0 to 4.5, and/or with addition of a strain of yeast of relatively high pectinolytic activity. Possible strains of yeast of relatively high pectinolytic activity comprise Saccharomyces chevalieri, Saccharomyces spp., S. cerevisiae, S. cerevisiae var. chevalieri Candida zeylanoides, Candida spp. Kloackera apis, Torulopsis Candida and Torulopsis holmii, Kluyveromyces spp., and/or combinations thereof. Following or not following the above mentioned about 20 to 30 hours, preferably in the period of day 3 to day 5 of the fermentation process, preferably for a duration of about 36 to about 48 hours, cocoa beans are further fermented, preferably in an aqueous medium, with agitation and/or aeration, at a temperature of about 40-about 50°C and/or at a pH of about 4 to about 5, and/or with addition of a strain of acetic bacterium. Any strain of acetic bacterium capable of converting ethanol into acetic acid can be used. The most valuable strains include Acetobacter rancens and Acetobacter xylinum.

In this modified fermentation process, the at least one aromatic substance can be added and/or removed in any form at any stage of the fermentation process. The pH can be adjusted by use of any acid such as citric acid (i.e. citric acid is not used as aromatic substance according to the present invention, but as pH regulating agent) and/or by use of any base such as (NH₄)₂HPO₄.

If an aqueous medium is used, it also acts as culture medium and may therefore contain glucose and/or any other sugar, i.e. glucose, sucrose, fructose, maltose and other carbohydrates are not used as aromatic substance according to the present invention, but as agent to influence the growth of bacteria. In one embodiment of the present invention, fruit juice as aromatic substance is excluded.

Furthermore, the aqueous medium may content a pH buffer.

Any type of cocoa bean can be used in all fermentation processes according to the present invention. However, for economical reasons, it is preferred to enhance the aromatic qualities of bulk cocoa beans which are usually sold at cocoa markets for lower prices than beans from fine flavoured cocoa varieties. "Bulk cocoa", meaning "mass-produced cocoa", is cocoa that generally expresses low or insignificant levels of fine flavour attributes. Several cocoa origins are associated with occurrence of less desirable flavours such as excessive acidity, astringency and bitterness due to the inherent traits of the cocoa variety or due to inadequate post-harvesting processing. The most commonly grown bulk cocoas are traditional "Forastero" cocoa varieties, such as Amelonado varieties, modern hybrid cocoa varieties or cocoa types derived from these varieties. "Forastero" varieties make up the majority of the cocoa varieties grown worldwide. In one embodiment of the present invention, the cocoa beans are the seed of a

Theobroma cacao L. cocoa tree variety that is cultivated in any cocoa producing country, such as Ivory Coast, Ghana, Cameroon, Nigeria, Madagascar, Brazil, Ecuador, Venezuela, Dominican Republic, Trinidad and Tobago, Indonesia, Papua New Guinea and/or Malaysia. In another embodiment the cocoa bean variety to be used is characterised by the shape of the fruit and is designated as Amelonado, Angoleta, Cundeamor or Calabacillo.

In another embodiment, the cocoa bean variety is a Criollo type (ancient cocoa variety cultivated in Central America before arrival of the Spanish), a Forastero type (including Upper Amazon and Lower Amazon Forastero cocoa types) or a Trinitario type (derived from hybridization between Criollo and Forastero).

In a preferred embodiment the cocoa beans are the seed of a "Forastero" cocoa tree variety such as Amelonado, modern hybrid cocoa varieties or cocoa types derived from these varieties or Nacional cocoa types. Particularly preferred are cocoa beans from traditional Amelonado cocoa varieties from South Bahia, Brazil (e.g. Comun, Para, Parazinho and

Maranhao).

Fine flavoured cocoa varieties can also be used in the fermentation process according to the present invention. Among the genetic cocoa origins that are related to fine flavours, or known to possess special aromas, are traditional cocoa varieties, such as Criollo and Trinitario. However, some of the less commonly grown Forastero types may also produce fine-flavour cocoa (such as is the case for the Ecuador "Nacional" type. Countries recognised by the

International Cocoa Organisation (ICCO) to produce between 1 and 100% fine flavoured cocoas are Colombia, Costa Rica, Dominican Republic, Ecuador, Grenada, Indonesia, Jamaica,

Madagascar, Papua New Guinea, Peru, Saint Lucia, Sao Tome and Principe, Trinidad and Tobago and Venezuela.

Depending on the cocoa variety, the duration of the cocoa fermentation process varies between about two and to about twelve days. "Forastero" varieties, are generally fermented 6 to 8 days, while the traditional "Criollo", "Trinitario" and "Nacional" varieties are fermented between 3 and 5 days.

A prefered embodiment of the present invention is directed to a fermentation process wherein the process comprises the steps: a. providing wet cocoa beans b. before the start of the fermentation, optionally applying a pre- treatment such as using a de-pulper and/or a pressing device, and/or by pre-drying, and/or by perforating the cocoa beans c. putting the mixture, i.e. the fermentation mass, in a sweat box or piling up the mixture, preferably in heaps, wherein the mixture is optionally covered with a cover such as banana leaves, or placing the mixture in sealed containers such as a reactor or liquid fermenter, for about 2 to about 10 days, d. mixing at the onset or during fermentation, or at the initiation of the drying process the cocoa beans with at least one aromatic substance e. optionally turning the mixture at regular interval, e.g. every 24 or 48 hrs, f. optionally adding adjuvants, such as microorganisms or enzymes g. optionally applying a treatment to enhance aeration of the inside of the beans, e.g. by perforating the cocoa beans before or during drying h. drying of the beans, preferably with ambient air, through exposure to the sun, with artificial heated air or through a combination thereof and wherein, if applicable and if necessary, the fermented cocoa beans are seperated from the aromatic substance(s) before and/or after drying.

A prefered embodiment of the present invention is directed to a fermentation process wherein the process comprises the steps: a. providing wet cocoa beans b. optionally perforating the cocoa beans c. suspending the cocoa beans and the at least one aromatic substance in water, using a reactor such as a conventional liquid fermenter d. optionally adding a strain of yeast, enzymes and/or glucose e. keeping a temperature of about 30⁰C to about 4O⁰C and a pH of about 3.4 to about 4.1 for a duration of about 20 to about 30 hours f. raising the temperature to about 40°C to about 50°C and raising the pH to about 4 to about 5 g. optionally adding a strain of acetic bacterium and/or enzymes h. keeping the fermentation going for another about 36 to about 48 hours i. optionally separating the fermented cocoa beans from the mixture j . drying the fermented cocoa beans

A prefered embodiment of the present invention is directed to a fermentation process wherein the process comprises the steps: a. providing wet cocoa beans b. removing parts of the pulp with a suitable mean c. optionally perforating the cocoa beans k. suspending the cocoa beans in water in water, using a reactor such as a conventional liquid fermenter d. optionally adding a strain of yeast and optionally glucose e. keeping a temperature of about 30°C to about 4O⁰C and a pH of about

3.4 to about 4.1 for a duration of about 20 to about 30 hours f. exchange the aqueous medium with a medium of a temperature of about 4O⁰C to about 50°C and a pH of about 4 to about 5 g. optionally adding a strain of acetic bacterium and/or enzymes and at least one aromatic substance h. keeping the fermentation going for another about 36 to about 48 hours i. optionally separating the fermented cocoa beans from the mixture j. drying the fermented cocoa beans

The objective of the present invention is to obtain cocoa-based food and non-food products, which possess enhanced and diversified aromatic qualities. This is achieved by using as primary ingredient cocoa beans that are fermented according to the claimed process. Food products include products such as cocoa liquor, chocolate, chocolate powder or cocoa butter.

Therefore, the present invention also provides a process for preparing chocolate and cocoa products comprising roasting the dried cocoa beans fermented as hereinbefore described in accordance with the invention, cracking the shells of said cocoa beans, winnowing to remove the shells and to produce the nibs which are ground to give cocoa liquor. The cocoa liquor may be used to prepare e.g. chocolate that may be further processed.

Therefore, the present invention also provides for a process wherein roasted and winnowed cocoa beans or said cocoa liquor is pressed to extract cocoa butter, wherein the residual cake is pulverised, cooled and shifted to produce cocoa powder.

Furthermore, semi-finished and finished products of the cocoa industry prepared from cocoa beans fermented as hereinbefore described in accordance with the invention may also be used to manufacture non-edible substances, such as saponified cocoa butter. Therefore, the present invention is also directed to non-edible products such as lubricants, pharmaceuticals, ointments, cosmetics and toiletries comprising saponified cocoa butter prepared from cocoa beans fermented as hereinbefore described in accordance with the invention. Definitions

Unless explicitly indicated, the technical terms and expressions used in this application are to be given the common meaning as used in the cocoa production and manufacturing industry. "Fermentation" as used herein is a chain of biochemical reactions, which occur when cocoa beans are brought together in sufficient quantity, and which are responsible for the necessary industrial quality of cocoa beans. Fermentation includes the oxidation of organic compounds such as the pulp. "Micro-fermentation" means the fermentation of a small quantity of cocoa beans, generally within a bigger mass of cocoa beans that ferment simultaneously, or within small containers, for research purposes.

The "fermentation process" is the process of fermenting cocoa beans during a certain number of hours or days e.g. by piling the beans up in heaps, or by putting them in a permeable container or in a reactor of variable sizes, wherein the cocoa beans are preferably covered and are preferably being turned around at least once, preferably at regular time intervals, to allow for aeration of the cocoa fermentation mass and to allow for uniform fermentation of the cocoa beans. Day 0 refers to the beginning of the fermentation process.

The "fermentation mass" comprises cocoa beans to be fermented and, if present, at least one aromatic substance.

"Drying" or the "drying process" as used herein means drying of cocoa beans during a variable number of hours or days, preferably by exposing the cocoa beans to ambient air, to the sun, or to air heated by an energy source (fuel, wood, sunlight, etc.).

A "plant" is any plant at any stage of development.

A "tropical plant" is a plant that naturally grows (i.e. that grows outdoor) in the equatorial regions of the world, limited in latitude by the Tropic of Cancer in the northern hemisphere at approximately 23°26' (23.4°) N latitude, and the Tropic of Capricorn in the southern hemisphere at 23°26' (23.4°) S latitude. This definition includes plants naturally growing the following countries: Ivory Coast, Ghana, Cameroon, Nigeria, Madagascar, Brazil, Ecuador, Venezuela, Dominican Republic, Trinidad and Tobago, Indonesia, Papua New Guinea, Peru, Grenada, Jamaica, Madagascar, Saint Lucia, Sao Tome and Principe and/or Malaysia. "Pulp" is the soft moist part of a fruit from a plant. Fruit juice is typically made by squeezing the pulp of fruit(s). Pulp of cocoa beans is sometimes refered to as "mucilage".

"Cocoa bean" is the seed of any cocoa tree variety. "Wet cocoa beans" or "fresh cocoa beans" are cocoa beans with at least parts of the fresh pulp/mucilage still attached. "Pod" is a mature or ripe cocoa fruit or seed case. As used in the present invention, the pod encloses the cocoa beans and the pulp/mucilage.

As used herein "nibs" are pieces of crushed dried cocoa beans without shell. A "leaf is a usually green, flattened, lateral structure attached to a stem and functioning as a principal organ of photosynthesis and transpiration in most plants. As used herein "medium-sized leaves" can reach an average surface of more than ca. 400 cm². "Large leaves" are leaves can reach an average surface of more than ca. 600 cm².

"Aromatic" as used herein relates to a distinctive pleasant smell and/or taste. "Aromatic substance" as used herein is any substance that modifies the aromatic profile of fermented and dried cocoa beans when added to wet cocoa beans before, at the initiation, during or at the end of the cocoa bean fermentation process, wherein adding at the end includes the early drying stages of the fermented cocoa beans. Aromatic substances include substances perceived by tasting, substances perceived by smelling, and substances perceived by tasting and by smelling. Aromatic substances include flavourings, aromas and mixtures thereof. Enzymes and microorganisms are not considered as aromatic substances in the meaning of the present invention.

As used herein, the plural of "aromatic substance", "aromatic substances", means one single aromatic substance or a plurality of aromatic substances.

A "natural aromatic substance" as used herein is an aromatic substance which occurs in nature and can therefore, if necessary, be obtained from natural substances by physical, microbiological and/or enzymatic processes. Included are also whole plants and parts of a plant.

"Natural aromatic substance" include substances perceived by tasting, substances perceived by smelling, and mixtures thereof.

A "nature-identical aromatic substance" as used herein is an aromatic substance which occurs in nature, but is produced artificially by synthesis or isolated through a chemical process. "Nature-identical aromatic substance" include substances perceived by tasting, substances perceived by smelling, and mixtures thereof.

An "artificial aromatic substance" as used herein is an aromatic substance which does not occur in nature and can therefore not be isolated from any natural material. "Artificial aromatic substance" include substances perceived by tasting, substances perceived by smelling, and mixtures thereof.

"Substance" is anything which has mass and occupies space. A "semi-finished product", a "half-finished product" or an "intermediate product" is a product that is not sold as such to the consumers, but is rather modified or further processed before being sold.

"Cocoa liquor" or "cocoa mass", is an often smooth liquid when heated above 35°C, made of roasted, de-shelled and ground cocoa beans. Like the roasted cocoa nibs from which it is produced, it contains cocoa solids and approximately 50% cocoa butter.

A "finished product" or an "end product" is any product that is directly sold to a customer/consumer. Such end-products include also chocolate bars with high cocoa content and other cocoa-containing food products produced by chocolate and confectionary industries or by artisans, such as pastries, cakes, desserts, ice-creams and chocolate "bon-bons" such as

"pralines" and "ganaches".

In this invention, the term "chocolate" comprises standard dark chocolate, milk chocolate as well as substitute chocolates such as used in compounds, couvertures or ice-cream coatings. Standard dark chocolates are generally obtained by mixing cocoa liquor with cocoa butter and sugar, followed by refining, conching and tempering. Milk chocolates are prepared in a similar way but with the addition of milk. The cocoa butter may be partially or totally replaced by cocoa butter replacements such as stearines, coconut oil, palm oil, butter or any mixture thereo. Chocolates prepared in this way are also called substitute chocolates.

"Saponified cocoa butter" is cocoa butter that is, typically under basic conditions, hydrolyzed to form products like various types of alcohols and carboxylic acids.

"Permeable container" as used herein is any container permitting exchange and draining of fluids, gases and/or solids. Said container can be any type of bag, box or basket as long as it permits good exchange and exit of fluids. A permeable container in the shape of a wooden box is often referred to as "sweat box". "Micro-fermentation bags" are relatively small permeable containers placed within a large cocoa fermentation mass. In a preferred embodiment a netted polystyrene bag is used.

"Reactor" refers to any device or system that supports a biologically active environment. In one case, a reactor is a vessel in which is carried out the fermentation process.

This process can be aerobic and/or anaerobic. In one embodiement, the reactor is cylindrical, ranging in size from liters to cubic meters, and is typically made of stainless steel or a polymeric material. In addition, the invention is explained by the following examples.

Example 1.

The inventors have utilised aromatic pulps from two tropical fruit species, Theobroma grandiflorum (cupuacu) and Annona muricata (sour sop, "graviola" or "guanabana"), to demonstrate the validity of the principle of the invention. Five treatments of micro-fermentation were applied using a fermentation mass made up of fresh cocoa beans from a mixture of the Amelonado Forastero cocoa varieties ("Comun", "Para", "Parazinho" and "Maranhao") traditionally grown in the South of Bahia, Brazil. These Amelonado cocoa varieties are known to produce bulk cocoa quality.

A wooden box of 50cm x 50cm x 50cm with openings in the bottom, allowing evacuating of fermentation fluids, was filled with clean fresh beans. The duration of fermentation was six days and the fermentation mass was turned at 48 hrs, 72 hrs, 96 hrs and 120 hrs after the initiation of the fermentation process to allow for adequate aeration. The micro-fermentations were carried out by placing samples of 1 (one) kg of fresh cocoa beans, alone or in mixture with 1 kg of one of the two aromatic pulps used (cupuacu and sour sop), in netted polystyrene bags permitting good exchange of fluids between the fermentation masses inside and outside the bags. The polystyrene bags were inserted in the middle of the Amelonado fermentation mass in the box at two different timings: 24 hrs or 48 hrs after the start of the fermentation process. The following treatments were applied each with two replicates (two filled netted bags):

■ Treatment 1 (control). Micro-fermentation of a sample of 1 kg of fresh cocoa beans without addition of aromatic pulp. The cocoa bean sample was obtained by placing beans from the Amelonado cocoa fermentation mass into two micro-fermentation bags (replicates) 24 hrs after the beginning of the fermentation process. The two micro- fermentation bags were then inserted in the middle of the fermentation mass. ■ Treatment 2. Micro-fermentation of cocoa beans, obtained from the fermentation mass 24 hrs after the start of the fermentation, mixed with cupuacu pulp. The mixture was placed in two micro-fermentation bags (replicates), each containing 1 kg of cocoa beans and 1 kg of cupuacu pulp. The bags were placed in the middle of the fermentation mass 24 hrs after the start of the fermentation process. ^■ Treatment 3. Micro-fermentation of a mixture cocoa beans and cupuacu pulp, as in treatment 2, but with addition of the cupuacu pulp to cocoa beans taken from the fermentation mass 48 hrs after the start of the fermentation process.

^■ Treatment 4. As treatment 2, but with addition of pulp of sour sop {Annona muricata) to the cocoa beans in the micro-fermentation bags instead of pulp of cupuacu.

^■ Treatment 5. As treatment 3, but with addition of pulp of sour sop {Annona muricata) to the cocoa beans in the micro-fermentation bags, instead of cupuacu pulp.

The micro-fermented beans were sun-dried for seven days attaining 8 to 10% moisture content. The dried cocoa bean samples and chocolates produced with beans from these five treatments (containing 35% sugar) were evaluated by two experts with large experience in sensory evaluation of cocoa beans, cocoa liquors and chocolates. One of these experts was familiar with the typical flavours of cupuacu and sour sop pulp. Preferences for the chocolates made with the beans of the five treatments were provided by approximately 20 chocolate amateurs, part of whom were familiar with the typical flavours of cupuacu and sour sop pulp.

The flavour of the nibs (pieces of crushed dried cocoa beans without shell) obtained in the control treatment 1 was similar to that of nibs from normally fermented Amelonado-type beans (low acidity, quite bitter and no fruity notes). Fruity flavours were detected in the nibs of treatments 2, 3, 4 and 5 with treatments 2 and 3 demonstrating fresh-fruit flavours with strong resemblance to that of the cupuacu pulp. The fruity flavour of the beans of treatments 4 and 5 was less pronounced and more delicate, and showed resemblance to that of the fresh sour sop pulp. The flavour traits appeared to be of similar nature and intensity for each of the two replicates of all treatments.

Sensory evaluation was carried out of chocolates, containing 65 percent cocoa and 35 percent sugar, prepared with beans of each of the treatments 1, 2, 3, 4 and 5. Results of the sensory evaluations carried out by the same experts as mentioned above showed again a substantial modification in flavours resulting from the aromatic fruit pulps additions to the cocoa beans during the fermentation process. The chocolates produced with the beans from treatments 2 and 3 possessed a strong typical cupuacu flavour, as identified by the expert who was familiar with this flavour. The other expert described this flavour as "yellow prune/cherry like". Similarly, the chocolates produced with the beans from treatments 4 and 5 showed to possess the typical and more delicate sour sop flavour, described as a "ripe yellow fruit" flavour by the expert that was not familiar with the sour sop flavour. These typical flavours were not identified in the chocolate made with beans in treatment 1. Besides the modifications in fruity flavours, the experts noted also modifications in cocoa flavour intensity (lower in treatments 2, 3, 4 and 5 than in treatment 1) and certain modifications in acidity and stringency (higher in treatments 3 and 5 than in treatment 1), indicating that the aromatic fruit pulp additions modified to some degree the natural fermentation process.

The chocolate amateur public to which the chocolates of treatments 1 to 5 were presented expressed generally preference for the chocolates containing enhanced fruity-flavour attributes (treatments 2 to 5) in comparison to the chocolate prepared with beans of treatment 1

(control). Chocolate amateurs that were familiar with the cupuacu and sour sop fruit flavours recognised these flavours in the respective treatments carried out with the pulp of these fruits.

Example 2. The inventors applied separate fermentations of Amelonado cocoa beans (the same as used in Example 1) alone or mixed with four natural flavourings. The four flavourings used were three juices made with fresh pulp of aromatic fruits species (Theobroma grandiflorwn or cupuacu, Annona muricata or sour sop and Genipa Americana or genipa) and one juice made with ginger rhizomes {Zingiber officinale). The fermentations were carried out in polystyrene boxes, the bottoms of which were pierced to allow fermentation fluids to drain away. Small holes were also present in the lateral walls and in the lids of the boxes to allow for adequate aeration during the fermentation process. The size of the boxes was 28 1 for the mixed cocoa/fruit-juice fermentations and 8 1 for the mixed cocoa/ginger-juice fermentation as well as for the control treatment (fresh cocoa beans alone). The fruit pulps and ginger rhizomes were transformed into concentrated juices in a blender by using a minimum amount of water. The juices were added to the cocoa beans 48 hrs after the start of the fermentation process in the amounts of 10% (v/v) for the fruit juices and 5% (v/v) for the ginger juice. The cocoa beans were turned three times, at 24 hrs, 48 hrs and 96 hrs after the start of the fermentation. After 6 days (144 hrs) the fermentations were stopped and the cocoa beans were dried in the sun for 8 days until reaching about 8% humidity.

Sensory evaluations of the nibs of the dry beans were carried out by two experienced cocoa researchers familiar with the taste of fermented and dried cocoa beans and with the flavours of the added fruit pulp and ginger juices. The nibs obtained from the mixed cocoa/fruit- juice fermentations possessed fruity flavours resembling the flavours of the respective fruits used. The nibs from the mixed cocoa/ginger-juice fermentation showed a very strong characteristic ginger flavour. No fruity or ginger flavours were identified in the control treatment. The nibs of the dry beans of the mixed cocoa/fruit-juice fermentations were somewhat more bitter and more astringent than the nibs of the mixed cocoa/ginger-juice and control fermentations.

The above results constitute a demonstration of the invention's principle that makes it possible to modify flavours in cocoa nibs and in chocolates through the addition of aromatic substances to the cocoa beans before, at the initiation, during or at the end of the process of fermentation. The optimal conditions for application of the invention will vary according to the type or variety of cocoa beans used, to the type of aromatic substance(s) added, to the timing of the addition of aromatic substance(s) as well as to general parameters applied during the fermentation and drying processes (e.g. size of fermentation mass, duration of fermentation, number and timing of turns, type of drying, etc.).

Claims

Claims

1. A process for the fermentation of cocoa beans, comprising the addition of at least one aromatic substance to cocoa beans before, at the initiation, during, or at the end of the cocoa bean fermentation process.

2. The process according to claim 1 wherein the aromatic substance is not selected from banana tree leaves, citric acid, glucose, sucrose, fructose, and/or maltose.

3. A process according to any one of claims 1 or 2 wherein the fermentation process comprises the steps: c) providing wet cocoa beans; and subsequently d) piling up said wet cocoa beans, preferably in heaps, and optionally covering said wet cocoa beans with a cover such as banana tree leaves.

4. A process as claimed in claim 1 or 2 wherein the fermentation process comprises the steps: c) providing wet cocoa beans; and subsequently d) putting said wet cocoa beans in an permeable container and optionally covering said wet cocoa beans with a lid or a cover such as banana tree leaves.

5. A process as claimed in claim 1 or 2 wherein the fermentation process comprises the steps: c) providing wet cocoa beans; and subsequently d) putting said wet cocoa beans in a reactor filled with a liquid comprising water.

6. A process as claimed in any preceding claim wherein the fermentation duration ranges from about 2 to about 12 days, preferably ranges from about 3 to about 5 days or from about 6 to about 8 days.

7. A process as claimed in any preceding claim wherein the fermentation mass is turned at least once during the fermentation process to allow for adequate aeration, preferably at regular intervals of 24 hours or 48 hours.

8. A process as claimed in any preceding claim wherein aromatic substance is

(a) replaced or

(b) removed during the fermentation process or (c) wherein additional aromatic substance is added during the fermentation process or any mixtures of (a), (b), and (c).

9. A process as claimed in any preceding claim wherein aromatic substance is added at the beginning of the fermentation process or up to 24 hours after the start of the fermentation process or up to 48 hours after the start of the fermentation process.

10. A process as claimed in any preceding claim wherein at least one adjuvant is added before, during or at the end of the fermentation process.

11. A process as claimed in claim 10, wherein the adjuvant is a pH- regulating agent selected from acids such as citric acid and/or bases such as (NH₄)₂HPO₄.

12. A process as claimed in any of claims 10 or 11, wherein the adjuvants are bacteria selected from a strain of yeast with a high pectinolytic activity such as Saccharomyces chevalieri, Saccharomyces spp., S. cerevisiae, S. cerevisiae var. chevalieri Candida zeylanoides, Candida spp. Kloackera apis, Torulopsis Candida and Torulopsis holmii, Kluyveromyces spp., and/or combinations thereof and/or selected from a strain of acetic bacterium capable of converting ethanol into acetic acid such as Acetobacter rancens and Acetobacter xylinum.

13. A process as claimed in any preceding claim wherein, the temperature is kept at about 30°C to about 4O⁰C and/or the pH is kept at about 3.0 to about 4.5 for about 20 to about 30 hours, preferably in the period of day 0 to day 2 of the fermentation process.

14. A process as claimed in any preceding claim wherein, the temperature is kept at about 4O⁰C to about 50°C and/or the pH is kept at about 4 to about 5 for about 36 to about 48 hours, preferably in the period of day 3 to day 5 of the fermentation process.

15. A process as claimed in any preceding claim wherein the wet cocoa beans are pre-treated before fermentation preferably in order to remove up to about 80% by weight of pulp based on the original weight of the pulp, removing more preferably about 15% to about 30% by weight of pulp based on the original weight of the pulp.

16. A process according to claim 15 wherein the wet cocoa beans are passed through a depulper and/or squeezed by a pressing device.

17. A process as claimed in any preceding claim wherein at least a part of the wet cocoa beans are pre-dried before fermentation whereby the total weight loss is about 25% to about 50%, preferably from about 30% to about 40%, based on the original total combined weight of beans and pulp.

18. A process as claimed in any preceding claim wherein at least a part of the cocoa beans are perforated before, during or after fermentation.

19. A process as claimed in any preceding claim, wherein the cocoa bean is the seed of any Theobroma cacao L. variety, preferably selected from Criollo,

Trinitario, Forastero, selected or unselected hybrid cocoa populations, and any mixture thereof.

20. A process as claimed in any preceding claim, wherein the cocoa beans are a mixture of seeds of Amelonado Forastero cocoa.

21. A process as claimed in any preceding claim, wherein the wet cocoa bean to aromatic substance weight ratio before fermentation ranges from about 5000:1 to about 1:10 and preferably ranges from about 50:1 to about 1:2 or even more preferably from about 50: 1 to about 1:1.

22. A process as claimed in any preceding claim, wherein the at least one aromatic substance is used in an amount of about 0.5% (v/v) to about 20% (v/v), or is used in an amount of about 3% (v/v) to about 15% (v/v), or is used in an amount of about 0.5% (v/v) to about 7% (v/v), or is used in an amount of about 12% (v/v) to about 20% (v/v), based on the volume of the cocoa beans to be fermented.

23. Process as claimed in any preceding claim wherein at least one aromatic substance is a natural aromatic substance, a nature-identical aromatic substance, an artificial aromatic substance, or a mixture thereof.

24. Process as claimed in any preceding claim wherein at least one aromatic substance is solid, liquid, gaseous, or a mixture thereof.

25. Process as claimed in any preceding claim wherein at least one aromatic substance is a plant or a part of a plant, preferably a tropical plant or a part of a tropical plant.

26. Process as claimed in any preceding claim wherein at least one aromatic substance is gained from a plant or from a part of a plant by a separation process such as extraction, distillation, compression, drying, roasting, fermenting, an enzymatic and/or microbiological process and is preferably the pulp of a fruit or juice of a plant.

27. Process as claimed in any of claims 25 to 26 wherein the plant is selected from a plant of the Annonaceae, Malvaceae, Rubiaceae, Quercus and Zingiberaceae family.

28. Process as claimed in any of claims 25 to 26 wherein the plant is selected from Anacardium occidentale, Ananas comosus, Annona muricata, Annona cherimolia, Annona diversifolia, Annona reticulata, Annona squamosa, Artocarpus champeden, Artocarpus heterophyllus, Averrhoa bilimbi, Averrhoa carambola, Calocarpum sapota, Carica cauliflora, Carica papaya, Chrysophyllum cainito, Citrullus lanatus, Citrus spp., Cocus nucifera, Coffea spp., Crysofphyllum cainito, Cucumis melo, Durio zibethinus, Dyospyros ebenaster, Dyospyros digyna, Dyospyros spp, Eugenia brasiliensis, Eugenia stipitata, Eugenia uniflora, Euterpe oleracea, Garcinia mangostana, Genipa americana, Hancornia speciosa, Inga spp., Lansium domesticum, Lucuma nervosa, Pouteria campechiana, Malpighia glabra, Mammea americana, Mangifera indica, Manilkara zapota, Melicocca bijuca, Musa spp., Myrciaria cualiflora, Myrciaria dubia, Nephelium lappaceum, Passiflora edulis, Passiflora edulis var. flavicarpa, Passiflora spp., Per sea americana, Phyllantus acidus, Platonia insignis, Plinia edulis, Pouroma cecropifolia, Pouteria caimito, Pouteria champechiana, Psidium guajava, Rollinia mucosa, Solanum quitoense, Solanum topiro, Spondias cytherea, Spondias lutea, Spondias mombin,

Spondias purpurea, Syzygium cumini, Syzygium malaccence, Talisia esculenta,

Tamarindus indica, Theobroma grandiflorum, Alipinia galangal, Anethum graveolens, Boesenbergia pandurata, Capsicum spp., Cinnamomum spp.,

Cinnamomum verum, Coriandrum sativum, Cuminium cyminum, Curcuma domestica, Cymbopogon citratus, Elettaria cardamomum, Eryngium foetidum,

Foeniculum vulgare, Illicium verum, Melissa officinalis, Menta arvensis e M. javanica, Myristica fragrans,Ocimum spp., Pimenta dioica, Piper nigrum, Plectranthus amboinicus, Polygonum odoratum, Salvia officinalis, Syzygium aromaticum, Eugenia caryophyllus, Trigonella foenum-graecum, Vanilla fragrans,

Zingiber officinale, and is preferably selected from Theobroma grandiflorum, and

Genipa americana, and Zingiber officinale.

29. Use of at least one aromatic substance in the fermentation of cocoa beans to modify the flavour of cocoa beans.

30. Use as claimed in claim 29 wherein at least one aromatic substance is a natural aromatic substance, a nature-identical aromatic substance, an artificial aromatic substance, or a mixture thereof.

31. Use as claimed in any of claims 29-30 wherein at least one aromatic substance is solid, liquid, gaseous, or a mixture thereof.

32. Use as claimed in any of claims 29-31 wherein at least one aromatic substance is a plant or a part of a plant, preferably a tropical plant or a part of a tropical plant.

33. Use as claimed in any of claims 29-32 wherein at least one aromatic substance is gained from a plant or from a part of a plant by a separation process such as extraction, distillation, compression, drying, roasting, fermenting, an enzymatic and/or microbiological process and is preferably the pulp of a fruit or juice of a plant.

34. Use as claimed in any of claims 32-33 wherein the plant is selected from a plant of the Annonaceae, Malvaceae, Rubiaceae, Quercus and Zingiberaceae family.

35. Use as claimed in any of claims 32-33 wherein the plant is selected from Anacardium occidentale, Ananas comosus, Annona muricata, Annona cherimolia, Annona diversifolia, Annona reticulata, Annona squamosa, Artocarpus champeden, Artocarpus heterophyllus, Averrhoa bilimbi, Averrhoa carambola, Calocarpum sapota, Carica cauliflora, Carica papaya, Chrysophyllum cainito, Citrullus lanatus, Citrus spp., Cocus nucifera, Coffea spp., Crysofphyllum cainito, Cucumis melo, Durio zibethinus, Dyospyros ebenaster, Dyospyros digyna, Dyospyros spp, Eugenia brasiliensis, Eugenia stipitata, Eugenia uniflora, Euterpe oleracea, Garcinia mangostana, Genipa americana, Hancornia speciosa, Inga spp., Lansium domesticum, Lucuma nemosa, Pouteria campechiana, Malpighia glabra, Mammea americana, Mangifera indica, Manilkara zapota, Melicocca bijuca, Musa spp., Myrciaria cualiflora, Myrciaria dubia, Nephelium lappaceum, Passiflora edulis, Passiflora edulis var. flavicarpa, Passiflora spp., Per sea americana, Phyllantus acidus, Platonia insignis, Plinia edulis, Pouroma cecropifolia, Pouteria caimito, Pouteria champechiana, Psidium guajava, Rollinia mucosa, Solanum quitoense, Solanum topiro, Spondias cytherea, Spondias lutea, Spondias mombin, Spondias purpurea, Syzygium cumini, Syzygium malaccence, Talisia esculenta, Tamarindus indica, Theobroma grandiflorum, Alipinia galangal, Anethum graveolens, Boesenbergia pandurata, Capsicum spp., Cinnamomum spp., Cinnamomum verum, Coriandrum sativum, Cuminium cyminum, Curcuma domestica, Cymbopogon citratus, Elettaria cardamomum, Eryngium foetidum, Foeniculum vulgare, Illicium verum, Melissa officinalis, Menta arvensis e M. javanica, Myristica fragrans,Ocimum spp., Pimenta dioica, Piper nigrum, Plectranthus amboinicus, Polygonum odoratum, Salvia officinalis, Syzygium aromaticum, Eugenia caryophyllus, Trigonella foenum-graecum, Vanilla fragrans, Zingiber officinale, and is preferably selected from Theobroma grandiflorum, and Genipa americana, and Zingiber officinale.

36. Cocoa beans, fermented by the process according to any of claims 1-

28.

37. Product, comprising at least one cocoa bean or a part of a cocoa bean according to claim 36.

38. Product, comprising a substance manufactured from cocoa beans according to claim 36.

39. Product according to claim 38, wherein the product is or comprises a semi-finished or finished product of the cocoa industry, preferably selected from cocoa liquor, chocolate, cocoa powder and cocoa butter.

40. Product comprising a substance manufactured from a product according to any of claims 38-39, such as saponified cocoa butter.

41. Product according to any of claims 38-40 wherein the product is a lubricant, a pharmaceutical, an ointment, a cosmetic or a toiletry.

42. A process of preparing chocolate and cocoa products comprises the steps of drying and roasting of the cocoa beans of claim 36, cracking, winnowing to remove shells and to produce the nibs and grounding the resulting product to produce cocoa liquor.

43. A process according to claim 42 wherein the cocoa liquor is pressed to extract cocoa butter and the residual cake is pulverised, cooled and sifted to give cocoa powder.

44. Obtaining cocoa beans, roasted cocoa masses (liquors) and chocolates characterised by modified and diversified flavours induced by the addition of aromatic ingredients or substances of different nature to wet cocoa beans before, during or at the end of the fermentation process of cocoa beans.

45. Obtaining cocoa beans, roasted cocoa masses (liquors) and chocolates characterised by modified and diversified flavours induced by the addition of aromatic fresh fruit pulps to wet cocoa beans before, during or at the end of the fermentation process of cocoa beans.

46. Obtaining cocoa beans, roasted cocoa masses (liquors) and chocolates characterised by modified and diversified flavours induced by the addition of lyophilised fruit pulps to wet cocoa beans before, during or at the end of the fermentation process of cocoa beans.

47. Obtaining cocoa beans, roasted cocoa masses (liquors) and chocolates characterised by modified and diversified flavours induced by the addition of frozen aromatic fruit pulps to wet cocoa beans before, during or at the end of the fermentation process of cocoa beans.

48. Obtaining cocoa beans, roasted cocoa masses (liquors) and chocolates characterised by modified and diversified flavours induced by the addition of concentrated aromatic fruit pulps to wet cocoa beans before, during or at the end of the fermentation process of cocoa beans.

49. Obtaining cocoa beans, roasted cocoa masses (liquors) and chocolates characterised by modified and diversified flavours induced by the addition of extracts of aromatic fruits to wet cocoa beans before, during or at the end of the fermentation process of cocoa beans.

50. Obtaining cocoa beans, roasted cocoa masses (liquors) and chocolates characterised by modified and diversified flavours induced by the addition of aromatic plants, or aromatic plant parts, to wet cocoa beans before, during or at the end of the fermentation process of cocoa beans.

51. Obtaining cocoa beans, roasted cocoa masses (liquors) and chocolates characterised by modified and diversified flavours induced by the addition of other aromatic compounds, natural or artificial, to wet cocoa beans before, during or at the end of the fermentation process of cocoa beans.