OA20579A

OA20579A - Fermentation chamber and method for fermenting cacao fruit.

Info

Publication number: OA20579A
Application number: OA1202200062
Authority: OA
Inventors: Roland Wirth; Valdir DE BORTOLI
Original assignee: Einenkel, Jörg; Roland Wirth
Priority date: 2019-08-23
Filing date: 2020-08-21
Publication date: 2022-10-27

Abstract

The present invention relates to a fermentation chamber and a method for fermenting cacao fruit. In particular, the present invention relates to a fermentation chamber and a method for the controlled artificial fermentation of whole cacao fruit or cacao beans. In a method according to the invention for fermenting cacao fruit, a respiration of the cacao fruit is measured in a closed chamber containing the fruit to be fermented. A fermentation chamber according to the invention is configured to carry out a method according to the invention for fermenting cacao fruit.

Description

Fermentation chamber and method for fermenting cacao fruit

The présent invention relates to a chamber and method for fermenting cacao fruit. In particular, the présent invention relates to a chamber and method for the controlled artificial fermentation of whole cacao fruit or cacao beans using carbon dioxide gas.

Prior Art

Cocoa beans are the principal raw material for chocolaté production. These seeds are derived from the fruit pods of the tree Theobroma cacao, which is cuitivated in plantations 10 in the équatorial zone, e.g., in Ivory Coast, Ghana, and Indonésie. The cocoa beans are embedded in a mucilaginous pulp inside the pods. Raw cocoa beans hâve an astringent, unpleasant taste and flavour, and hâve to be fermented, dried, and roasted to obtain the desired characteristic cocoa flavour and taste. The chocolaté flavour is influenced by the origin of the cocoa beans, the cocoa cultivar, the on-the-farm fermentation and drying 15 process, and the roasting and further processing performed by the chocolaté manufacturer.

Typically, fermentation can be carried out în a variety of ways, but ail methods dépend on removing the cacao beans from the pods and heaping them together to allow microorganisms to develop and initiate the fermentation of the fruit pulp surrounding the beans.

On smallholdings, fermentation is usually done in heaps of beans enclosed by plantain or banana leaves. Heaps can be used to ferment any quantity from about 25kg to 2,500kg of cocoa beans. The fermentation usually lasts about five days and some farmers will mix the beans on the second or third day. Another smallholder method is to use baskets, lined and covered with leaves, to ferment the beans. Similarly, holes or small dépréssions in the ground can be used but this makes no provision for the juices to drain away.

In plantations or fermentaries, fermentation is normally carried out in large wooden boxes that typically hold 1 to 2 tonnes of beans. The boxes must hâve provision for the liquefied pulp to drain away and for entry of air. Boxes can measure 90 cm to 150 cm across and be 90 cm deep, but shallow levels (25-50 cm) of beans are preferred to promote good aération. The beans can be covered with banana leaves or sacking to conserve the heat generated during fermentation. Beans can be transferred from one box to another each day to ensure uniform fermentation and increase aération. The boxes can be tiered to allow easy transfer of beans. Plantations usually ferment for a longer period than smallholders and 6 to 7 days is usual.

In some areas, where particularly acidic beans are produced, the beans are pressed prior to fermentation to reduce the amount of pulp and allow for better aération of the beans and so reduce the acidity.

The fermentation process begins with the growth of micro-organisms. In particular, yeasts grow on the pulp surroundîng the beans. The yeasts convert the sugars in the pulp surrounding the beans to éthanol. Bacteria then start to oxidise the éthanol to acetic acid and then to carbon dioxide and water, producing more heat and raising the température. The pulp starts to break down and drain away during the second day. Lactic acid, which 10 converts the alcohol to lactic acid in anaérobie conditions, is produced but, as the acetic acid more actively oxidises the alcohol to acetic acîd, conditions become more aérobic and hait the activity of lactic acid. The température is raised to +40°C to +45°C during the first 48 hours of fermentation. In the remaining days, bacterial activity continues under increasing aération conditions as the pulp drains away and the température is maintained.

The process of turning or mixing the beans increases aération and, consequently, bacterial activity. The acetic acid and hîgh températures kill the cocoa bean by the second day. The death of the bean causes cell walls to break down and previously segregated substances to mix. This allows complex Chemical changes to take place in the bean such as enzyme activity, oxidation and the breakdown of proteins into amino acids. These

Chemical reactions cause the chocolaté flavour and colour to develop. The length of fermentation varies depending on the bean type; Forastero beans require about 5 days and Criollo beans 2-3 days using standard methods.

BP 0 442 421 B1, WO/2007/031186, EP 2 459 699 B1 show conventional cacao fruit fermentation methods.

Following fermentation the beans are dried. The oxidation reactions begun through fermentation continue during drying. Generally, the combined processes of fermenting and drying cocoa beans to produce dry, green cocoa beans, known as curing, is requisite to obtain flavour precursors.

Traditional cocoa bean curing tends to resuit in various degrees of non-homogeneity 30 among the dry, green cocoa beans used as a principal ingrédient in specialty chocolaté and confectionery, as well as in other food, cosmetic, and medical industries. High levels of heterogeneity among dry green cocoa bean can deleteriously affect processing of green cocoa, by costly processes to overcome these deficiencies, and can resuit in a less flavourful, nutritious, and/or useful product.

Disclosure of invention

It is thus an object of the présent invention to provide an improved method for fermenting cacao fruit or cacao beans and a corresponding fermentation chamber. In particular, an 5 easier and more controlled fermentation process is to be achieved.

These objects are achieved by a method and a fermentation chamber having the features of the indépendant daims.

Thus, a first aspect of the invention relates to a method for fermenting cacao fruit, in which the whole cacao fruit or cacao beans are arranged in a gas-tight chamber and during the 10 fermentation process a respiration of the cacao fruit or cacao beans is measured.

Here cacao beans can preferably also mean cacao beans together with fruit pulp.

By increasing the amount of C02 to a certain level for a certain period of time, the fruit becomes stressed and begins to breathe more, causing a greater consumption of 02. The increase of this oxidation causes an accélération in the growth of microorganisms. In this 15 way there is a faster reaction in the transformation of yeasts into sugars. From then on, the bacteria start to oxidize and éthanol is obtained, which is converted into acetic acid and water, releasing 002. As the C02 level is already high, the pulp starts to break down and drain within the first 8 to 18 hours. The conversion of alcohol into lactic acid in anaérobie conditions, is stopped because you hâve a higher concentration of acetic acid.

After a spécifie time due to the high content of C02 the fruit goes into senescence. With the high température the bacterial activity continues under increasing conditions due to aération when the pulp is drained, causes the walls ofthe cells to break down. This allows for complex Chemical changes in the fruit, such as enzymatic activity, oxidation and dégradation of proteins into amino acids. These Chemical reactions cause the taste and colour of chocolaté to develop.

In contrast to the standard fermentation, wherein the fermentation process is relatively unregulated, in the fermentation process according to the invention, in particular for use in a fermentation chamber according to the invention, the respiration (breathing) ofthe cacao fruit or cacao beans is measured and controlled in particular by régulation of a gas 30 concentration (CO2 ! 02 / C2H4) in the fermentation room of the chamber and the température inside the fermentation room is measured and controlled.

The essential advantage of the présent invention is that the whole cacao fruit can be fermented without prior processing, i.e. the cacao fruit do not need to be eut and the pulp ^F does not need to be removed. For example, using this method the cacao fruit can be fermented while being transported to their destination. The taste and quality of the resulting cacao is improved since during the fermentation process no disturbing oxidising oxygen reaches the cacao beans, as they are still closed. As the fermentation process is 5 highly regulated, the quality of the fermented cacao beans according to the invention is reproducible and thus consistently good. Furthermore, the necessary fermentation time (depending on the cacao fruit initial quality and situation) can be automatically determined and calculated by a fermentation program. By taking into account the fruit respiration during the fermentation process, the consumption of gases (02 / C02 / C2H4) and the energy for température control can be controlled specifically to the needs of the cacao fruit and can thus be significantly reduced compared to the prior art. The shortened fermentation time can also increase the fermentation chamber throughput and save energy for process control.

It can be understood, that the fermentation of cacao beans together with fruit pulp is still 15 possible using the method according to the invention and it is not confined to whole cacao fruit.

Here the term fermentation is not lirnited to the classical définition of fermentation, but includes other foodstuff processing steps.

The term respiration is not lirnited to the “breathing” of living fruit during the method 20 according to the invention, but includes ail uptake and release of gases even in a “dead” fermenting state. Preferably respiration includes the uptake of oxygen and the release of carbon dioxide by the fruit.

In a preferred embodiment of the invention it is therefore provided that the fermentation of the cacao fruit is monitored and / or controlled as a function of the respiration of the fruit via the corresponding CO2, 02 and optionally C2H4 concentration and / or température in the chamber, in particular in a fermentation room of the chamber. This is based on the findings on the ripening and fermentation process of fruits. During the ripening process but also during the fermentation process, a gas exchange of the fruit with the environment takes place, which is referred to as respiration, i.e. breathing. Similarto fruit ripening, where ripening in the fruit is started (triggered) by the targeted addition of ethylene gas, CO2 gas is used in this process to initiate the fermentation of the cocoa beans in the fruit. Due to the increased CO2 concentration in the fruit and the absorption of oxygen in the fruit, the fermentation process begins and during the fermentation process the cocoa fruit shows a certain breathability in terms of oxygen absorption, CO2 and ethylene release.

^F The fermentation process can be monitored by measuring these gas concentrations and the température contro! in the fermentation chamber. The respiratory activity détermines the idea! C02 concentration, i.e. the measurement ofthe oxygen uptake per time unit and/or the C02 output of the fruit per time unit. Based on these measurements and values, the optimum C02 concentration between 10% and 90% by volume CO2 is adjusted at the fruit and in the chamber. Once the optimum 002 concentration in the chamber has been reached, it is regulated to this value and the respiratory activity of the fruit is further measured and controlled. lf the respiration changes considerably, e.g. the oxygen uptake of the fruit or the 002 release, the C02 content is significantly reduced.

The fruit is then stored in the chamber for a period of 12 hours to 72 hours and a température between +15°C and +50°C. Then the fermentation process is completed and the fruit can be opened immediately or after a certain storage time and further processed (dried).

Preferably the oxygen concentration in the chamber is kept at an optimal range of 15,0 to

20.9 Vol% during the whole fermentation process. This is done by adding fresh air to the chamber, whenever the 02 concentration leaves the optimal range. Measurements of gas concentrations are only done, when the no fresh air is being actively added, as to only measure the influence of the cacao fruit/beans on the atmosphère inside the chamber.

The présent invention is therefore characterized in particular by comparison with conventional fermentation methods in that the fruit fermentation during the fermentation process, in particular in a fermentation chamber according to the invention, is controlled and monitored by suitable means for measuring the respiration and a means for evaluating the obtained measured values.

in addition, the présent invention is characterized by the fact that the C02 concentration 25 over the entire fermentation process is constdered and controlled as a fermentation parameter in a correspondîng fermentation process during the process flow of the fermentation process.

This process allows the fermentation process to be controlled and the fermentation process to be slower and gentler. This results in less bitter substances and the raw cocoa 30 product is sweeter or contains more sugar. Furthermore, more cocoa raw weight remains after the process, i.e. the weight loss in the fermentation process is reduced.

It has been shown, that an uncontrolled fermentation results in irregularly fermented cacao beans and a reduced quality ofthe beans. This also negatively influences the taste of the products produced from the cacao beans. The measurement of the respiration according to the invention now makes it possible to selectively fumigate the fruit with carbon dioxide, which does not exceed a necessary level of carbon dioxide, so that a particularly gentle fermentation of the fruit is achieved.

In a preferred embodiment of the invention, it is therefore provided that a predetermined 5 002 concentration is set in a fermentation room of the chamber, which is varied over the duration of the fermentation process. This has the advantage that the C02 concentration does not exceed a necessary level and in partîcular can be adapted to the progress of the fermentation during the process, which in turn leads to gently fermented whole cacao fruit with a uniform fermentation image.

In a particularly preferred embodiment of the invention, it is additionally provided that, when fumigated with CO2, the CO2 concentration is in a range from 10 to 90 Vol%, preferably in a range from 50 to 80 Vol%.

The values given relate in partîcular to at least 60% filled fermentation chambers and are to be adapted correspondingly at lower utilization of the fermentation chambers. In this 15 respect, for example, the CO2 value is to be regarded as a regulated absolute gas value in Vol%.

Advantageously, the CO2 concentration within the fermentation room of the chamber is reduced after a predetermined period of time and kept constant at the reduced level. The optimal CO2 concentration is determined based on the change of the 02 and CO2 concentration measurements as a function of time. This embodiment of the method according to the invention further optimises the uniformity of the fruit fermentation, since the fermentation is even gentler.

With partîcular advantage, the fermentation process of the method according to the invention comprises a plurality of phases, which are characterized in partîcular by the gas 25 concentrations and/or the températures in the fermentation room.

The first phase, or start phase, of the method according to the invention initially makes it possible for ail the fermenting fruit arranged in the fermentation room of the chamber to be brought to a similar fermentation state initially, so that ail the fruit show substantially the same starting conditions for fermentation and thus under the following same fermentation 30 conditions form a comparable fermentation resuit. One measure of this is the 02-uptake and C02-release of the fruit before fermentation. The température inside the chamber is set to +15 to +50 °C, more preferably to +25 to +35°C. Preferably, a significant change of the respiration of the cacao fruit (a significant change of the CO2 concentration per time unit or the 02 concentration per time unit), marks the starting point of second phase in ^F which active fumigation with C02 takes place, This initially increases abrupîly with the onset of fermentation and steadily in the course of the fermentation progress.

With particular advantage, in the second phase, oniy the 02 concentration is measured as a function of time and the fumigation with 002 takes place inside the chamber. The 5 concentration of 002 inside the chamber increases over time, because of the constant

CO2 fumigation. If the change of the 02 concentration rises above a predetermined value, the third phase is started.

In the third phase, the 002 concentration is kept constant inside the chamber by dynamically changing the C02 fumigation, preferably at a value of about 40 to 80 Vol%, 10 more preferably 50 to 60 Vol%, and more preferably 55 Vol%. If no change in the 02 concentration is measured and it faits below a predetermined value, the final phase is started.

In the final phase the température is changed to +10 to +35°C, more preferably +15 to +25°C. The 002 fumigation is stopped, the chamber is flushed with fresh air and the fruit 15 are left to rest for 12 to 48h.

After the final phase the fermented cacao beans can be removed from the fruit and further processed or the fruits can be stored and later processed.

This embodiment allows an active intervention in the fermentation process and, associated therewith, an intensification or réduction of the fermentation process in the 20 cacao fruit initiated by adjustable parameters.

While the fermentation of the cacao fruit progresses, the respiration activity of the fruit gets less and less over time. By measuring the respiration gases the fermentation process according to the invention allows the précisé détermination and control of the fermentation progress.

Optionally, active manipulation of the fermentation process is also enabled by other atmospheric parameters within the fermentation room of the chamber, Thus, in a further preferred embodiment of the invention, it is provided that guidance and/or control of the température takes place in the fermentation room of the chamber and in particular of the cacao fruit.

With particular advantage, the measurement and/or control of the aforementioned parameters is constant or at predetermined intervals. This provides, in particular, that the measured values are monitored permanently or at short intervals, and that a control only takes place, when the critical limit value (critical change of concentration) is exceeded or falien below. Alternatively, or additionally, a control takes place, after adjustment or readjustment of individual parameters in predefined intervals or at predetermined times, which are stored in a defined method cycle. In this embodiment, depending on an initial State of the fruit and/or the quantity of cacao fruit, the method according to the invention 5 comprises in particular several cycles which are contained in the above-described four phases and, in particular, time intervals, température parameters and fumigation parameters as well as limit values for gas concentrations within of the fermentation room. This embodiment enables in the broadest sense to carry out an automatable implémentation of the method according to the invention.

Accordingly, one aspect of the invention relates to a process for fermenting cacao fruit, in particular whole cacao fruit, in which the fruit to be fermented are arranged in a gas-tight fermentation room and, and their fermentation progress is measured during the fermentation of the fruit, on the basis of a respiration of the fruit.

Another aspect of the invention relates to a fermentation chamber for fermenting and 15 storing cacao fruit comprising a gas-tight fermentation room, wherein the fermentation room is adapted to carry out the method according to the invention in one of the aforementioned embodiments.

In a preferred embodiment, the fermentation chamber comprises in each case a means for measuring a CO2 concentration, an O2 concentration and/or a température (air and 20 fruit température) and / or a C2H4 concentration in the fermentation room of the chamber and corresponding means for evaluating the measured values obtained. This embodiment enables to monitor the respiration which is essential for the method according to the invention and to actively control the fermentation process through the atmospheric parameters in the fermentation room.

According to the invention, the chamber comprises a fermentation room, which is designed to be gas-tight according to criteria of a so-called CA bearing technology and, as such, is closed to the outside CA gas-tight. The requirement for the gas-tightness is reached when, after génération of an under- or over-pressure of 15 mm WC (water column = 150 Pa) in the fermentation room, this pressure drops / or increases within 0.5 30 hours by a maximum of 5, preferably 4, in particular 3, preferably 2 mm WS (20 Pa), wherein a smaller numerical value is associated with increased tightness. The fermentation room comprises a gas-tight CA*Gate and preferably a means for regulating the supply air, the exhaust air and/or an over / under pressure of the fermentation chamber.

^r In a further preferred embodiment, the chamber comprises a, associated with at least one means for évaluation, means for controlling and regulating an atmosphère within the fermentation room ofthe chamber.

In a preferred embodiment, the chamber comprises means that allow a permanent air 5 circulation, for example air fans. This is reinforced by an air foreclosure System at the cacao fruit boxes (boxes on a pallet) for generating pressure différences across the boxes, since then an air or gas exchange through the boxes is favoured. This is particularly useful for fermenting whole cacao fruit. For uniform fermentation, preferably only one air-rotation-direction function is installed.

If necessary, in system according to the invention, consisting of the fermentation chamber and method, fresh air can be flushed into the chamber and excess C02 can be removed from the chamber atmosphère. If the 02 content is too low, for example, fresh air is supplied to the fermentation room in a controlled manner via a gas-tight ventilation system. Furthermore, the air circulation rate (air volume flow and fan speed) in the fermentation room dynamically adjusts to the fermentation process and airflow permeability of the cacao fruit boxes, preferably automaticaiiy. Advantageously, only one direction of rotation / air direction of the air fans over the fruit boxes is necessary and nevertheless a uniform fermentation of the fruit in the entire fermentation room is ensured.

In a preferred embodiment, the fermentation chamber according to the invention 20 consiste of a container or a refrigerated box or is arranged in such a box so that the process according to the invention is not restricted to a stationary implémentation only.

Thus another aspect of the invention concerns a container/refrigerator for fermenting, storing and/or transporting cacao fruits, the container comprising or consisting of a 25 gas-tight fermentation space in which the cacao fruit to be fermented are arranged, and a unit for monitoring and controlling respiration gases inside the fermentation space is arranged so that during transport and/or storage of the cacao fruit their respiration activity can be measured and controlled.

In particular, the fermentation chamber has the characteristics of a fermentation 30 chamber described above for carrying out the procedure according to the invention.

The design of the fermentation chamber as a container has the advantage that the fermentation according to the invention can be combined with a transport of the cacao fruit. This offers enormous time and energy savings and is therefore economicaliy particularly attractive. In addition, storage periods are shortened during which the cacao fruit must be kept at a certain degree of fermentation or during which uncontrolled fermentation of the fruit takes place. For the reasons already described, this leads to high-quality and faste-balanced cacao beans, which hâve a larger bean 5 mass and are less bitter. Separate fermentation at the harvest site is no longer necessary, so that cost-intensive availability of space and fermentation technology is no longer necessary.

The outer shape and size of the container preferably corresponds to a container used conventionally for transporting fruit. A container is therefore defîned as a basic body, 10 in particular a regular body, with a base surface, a bottom surface and four sides.

In addition to the usual door, the container preferably has a gas-tight bulkhead wall with a spécial sealing construction. This is preferably a pressure hose sealing frame wall module which is inflated and held under pressure by means of gas pressure, e.g. compressed air. The increase in volume of the sealing hose caused by the introduction of air leads to the 15 gas-tight sealing of the transitions between the bulkhead wall and the container housing.

Alternatively, the bulkhead wall is sealed using film technology, whereby the wall is bonded gas-tight with a disposable film for the duration of transport or storage, for example.

The container is preferably stackable and réversible lockable.

In preferred configuration, the monitoring and control unit comprises a means for measuring a CO2 concentration, an 02 concentration and/or a température within the fermentation chamber and corresponding means for evaluating the measured values obtained and, optionally, a means connected to at least one means for évaluation for controlling and regulating an atmosphère within the fermentation chamber of the container. Furthermore, a System for permanent air circulation and bulkheading of the transported goods is provided. Comparable to a conventional or stationary fermentation chamber as described above, where a forced air flow is achieved via a pressure différence at the cacao fruit boxes.

Another particular advantage of the container is that it has a means of regulating a 30 température in the fermentation room. lf necessary, the air is cooled and heated.

When conventional containers and conventional fermentation techniques are used, the increased biological heat of respiration during conventional fermentation and the confined space conditions often cause the cacao fruit to overheat due to a lack of air ^r flow and guidance, resulting in uncontrolled and uneven fermentation of the cacao fruit. An agent for regulating température and gas values, in particular C02 and 02, prevents the cacao fruit from overheating and freezing.

Another advantage of this design is that the cacao fruit can be kept at a defined fermentation stage. In other words, fermentation is interrupted. The cacao fruit remain in a controlled or controilable State of fermentation. Up to now, this has not been possible for the storage or transport of cacao fruit.

The preferred form of the invention is supplemented by the provision that a means for monitoring a State of fermentation, in particular a camera/sensor for determining a degree of fermentation, is arranged inside the fermentation chamber. This is particularly advantageous during the transport of the cacao fruit, as monitoring by inspection is excluded during this period. With particular advantage, the monitoring means is connected to a monitoring centre and/or to the control means for controlling the process in order to compare a measured fermentation value with a target value and to adapt the process and/or the température in the event of a déviation. The process enables a controilable and reproducible equal fermentation quality. This means that, on the basis of respiration data and empirical values, temporal fermentation processes and States of fermentation can also be assumed without a camera/sensor system. For example, radio and satellite technology and planned arrivai time can be used to start fermentation on the transport route to the destination. The aim is to achieve the desired degree of fermentation of the cacao fruit on arrivai at the destination. The respiration data obtained also provide information on the current fermentation of the cacao fruit to be transported.

This disturbs or changes the desired CO2 and 02 concentration. Therefore, these 25 parameters (02 and CO2 concentration) are readjusted in the control process, preferably promptly, especially simultaneously, and fed in accordingly.

In addition, for fermenting fruit in the transport area, a source or storage facility should be available where CO2 is stored in order to achieve the desired enrichment in the container. This is preferably achieved by fluid-carrying pressure cylinders containing 30 the correspondîng gases.

Another advantage of the fermentation chamber in the container is that it has a means of regulating a pressure, in particular a pressure relief valve, through which excess container air can escape into the environment.

In a particularly preferred design, it is intended that the container should be designed as a reversibly lockable container. This enables the container to be used as a transport container on a ship, truck or freight train.

Due to their universal applicability, the use of ISO containers is particularly suitable.

ISO containers are standardised large-capacity Steel containers (sea freight containers) which enable goods to be loaded, transported, stored and unloaded quickly and easily. The relevant standards (e.g. dimensions, supports, stackability) hâve been adopted in a coordinated manner by the International Maritime Organisation (IMO) and are laid down in ISO 668.

When used for a truck, insulated box bodies for trucks in the sense of the invented container are preferred. An insulated box body is considerably heavier than a comparable closed tarpaulin body due to the usually double-walled GRP panelling with an insu latin g core of polyuréthane foam and wooden or aluminium struts in between. This reduces the usual maximum payload from 25 to 24 tonnes.

In order to ensure that the useful internai width of 2.40 m for standardised transport equipment such as Euro pallets and mesh boxes is maintained, temperaturecontrolled superstructures may hâve a total width of 2.60 m and thus exceed the otherwise maximum permitted total width of 2.55 m without spécial approval. However, since the maximum vehicle length must not increase, conventional refrigerated trailers can only transport 33 instead of 34 Euro pallets.

Alternatively or additionally, the container according to the invention is designed as a prefabricated component for a fermentation chamber.

In this case, containers are also understood as refrigerated truck trailers, as they are used in the truck transport trade for perishable foodstuffs. The fermentation process 25 according to the invention can also be used therein.

Another aspect of the invention concerns the use of the invention container for fermenting, storing and/or transporting on a ship, lorry or freight train, as well as a lorry, ship or freight train comprising the container according to the invention.

The container shall preferably hâve access for an energy supply that can be connected to an external energy source or to the energy supply of the ship, lorry or freight train. In addition, it îs advantageous if the container has a means for external data exchange.

When used on a lorry, it incîudes, in particular, a non-lockable arrangement of the container on the loading area of the lorry and/or a traiter for a lorry.

In summary, the inventive container offers the advantages of controlled, uniform and optimum fermentation of cacao fruit during transport, such as sea transport and land 5 transport. The fermentation process can be started and controlled in a targeted manner using modem communication tools. In each individual container, modem tracking data exchange on origin, goods content, destination and arrivai date via remote monitoring can be used to start fermentation at the idéal time so that the desired degree of fermentation of the cacao fruit is reliably achieved on arrivai. The 10 récipient and distributor can immediately commission and deliver the cacao fruits to the delivery and roasting/drying points without having to initiate another targeted fermentation process.

Using the fermentation process in accordance with the invention, considerably less cooling and heating energy is required for fermentation. This makes it technically 15 possible to successfully carry out controlled and uniform fermentation in the spatially limited and severely restricted space of containers. The complété control over the fermentation process and the considerably lower cooling energy requirement makes this possible and is owed to the fermentation process in accordance with the invention.

CA containers hâve been used for some time for transport, but successful fermentation has not been possible for the reasons given.

Further preferred embodiments of the invention resuit from the remaining features stated in the dépendent daims.

The various embodiments and aspects ofthe invention mentioned in this application are, 25 unless stated otherwise in the individual case, advantageously combinable with one another. In particular, représentations and descriptions of preferred embodiments and embodiments of the method are always transférable to the storage apparatus and vice versa.

Brief description of drawings

The invention is explained in more detail below, using an example and the drawings that go with it. The figures show:

Figure 1 is a schematic représentation of a fermentation chamber according to the invention in a preferred embodiment of the invention.

Detailed description of the invention

FIG. 1 shows a fermentation chamber 1 according to the invention comprising a fermentation room 2 for containing cacao fruit to be fermented or stored. The fermentation room 2 is designed gas-tight in the sense of a so-called CA quaiity, so that only a very small gas exchange takes place between the interior of the fermentation room 2 and an exterior of the chamber 1. This is ensured by the fact that the fermentation room 2 is loaded with the cacao fruit 3 via a CA-Gate 11. Only an optimal fermentation process and storage of cacao fruit with absolutely uniform and reproducible gas concentrations ensures uniformly fermented cacao fruit. This is ensured with a CA-Gate 11, which closes, for example, according to the principle of static contact force. The cacao fruit 3 are arranged for example on a so-called port palette. The room volume of a preferred fermentation room 2 is usually between 177 m³ and 266 m³, depending on the type of chamber. However, the dimensions can be adapted to a desired amount of cacao fruit 3 and structural conditions.

The pallet size, pallet quantity and amount of fermented cacao fruit may vary.

It was found that from a utilisation of the fermentation room 2 of 60%, i.e. 14 filled pallets 20 in relation to the above example, the concentration values in the method according to the invention do not need to be adapted. At a lower utilization and optionally at each utilization of the fermentation room 2 deviating from 100%, an adjustment of the monitoring and reguiating parameters of the method according to the invention, for example, with the aid of a control program, can take place.

The fermentation room 2 has at least one measuring means 4, for example for température measurement, or is connected to a device 5 + 6 + 7, which allows a removal, or a diversion of gas located in the fermentation room 2 for the measurement of atmospheric parameters. These atmospheric parameters are for example a carbon dioxide concentration and/or an oxygen concentration. In addition, the fermentation room

2 is preferably fluidly connected to a CO2 supply 14, an oxygen supply 13, for example as a fresh air supply. These can release an amount of gas defined by the control means into the fermentation room 2 by a control means for reguiating the gas atmosphère within the fermentation room 2. In order to avoid an increase in pressure in the fermentation room 2 in the case of a gas supply, for example when fresh air is supplied by the adjusting means or due to CO2 fumigation, the fermentation room 2 also has a pressure flap 10 which is set up to compensate an over- or under-pressure. Alternatively, or additionaily, the fermentation room 2 is fluidly connected to a so-called lung 9, în which excess gas can be released or from which gas can flow back from. Thus, certain pressure fluctuations in the 5 fermentation room can be compensated.

In addition to the respiration gases oxygen and carbon dioxide, the fermentation can be influenced by further parameters within the fermentation room 2, in particular the température. In order to provide an opportunity for intervention here, the fermentation room 2 preferably has a heat exchanger 8 in combination with fans, which is fluidly 10 connected to a température control system 7, for example a cooler and/or a h ester.

The adjusting means and devices 4, 5, 6, 7, 9 suitable for influencing the atmosphère within the fermentation chamber 1 and the C02 supply 14 are preferably connected to a control device 6 in which, for example, an algorithm for controlling a process is stored which, as a function of measured values and temporal parameters, enables automated 15 control of the atmosphère within the fermentation chamber 2. In particular, the method in accordance with the invention is carried out here, which can be carried out automatically and/or at least partially manually controlled.

This can preferably be achieved by setting the température in the fermentation chamber 1 to around +25 to +35°C and measuring how much CO2 develops within about 0.5 to 2 20 hours in the fermentation room 2 as a resuit of the fermentation processes or by how much the proportion of 02 in the fermentation room decreases (fermenting cacao fruit absorb 02 and release the same amount of CO2). If this change in concentration Δ[Ο2] or A[CO2] is more than a predetermined value, then the second phase can already be launched with the CO2 fumigation. In the second phase of fermentation, the carbon 25 dioxide concentration in the chamber is slowly increased over time. Subsequently, after the change în the oxygen concentration is lower than a predetermined value, the carbon dioxide concentration inside the chamber is kept constant by dynamically regulating the carbon dioxide fumigation. Finaliy if no further change of the oxygen concentration is détectable, the CO2 fumigation is halted, the chamber is flushed with fresh air and the 30 température is changed to a lower value of preferably +15 to +30°C.

A method according to the invention performable with the above-described fermentation chamber will be described in detail in a preferred embodiment. In this embodiment, the method comprises a piurality of phases.

In the first phase, a comparable state of the individual cacao fruit, based on their ripening stage and their fermentation stage (degree of ripeness and State of the fruit at the beginning of fermentation), is set by adjustîng the température to +15 to +50°C and measuring the respiration gases 002 and 02. Then the actuai fermentation process takes place in the further phases.

First phase:

The first phase takes a period of about 12 to 72 hours and comprises the setting of a température in a température range of +15 to +50 °C and a regular, in particular hourly, measurement of the 002 production by the cacao fruit and/or the intake of the 02 by the cacao fruit. If the respiration activity i.e. the change of the C02 production (increase of 10 C02 concentration Δ[002]) and/or the change of the 02 concentration A[O2] (decrease of the 02 concentration Δ[02]) exceeds a predetermined value the next phase is started.

Second phase:

The second phase takes a period of about 12 to 72 hours during which the température is kept stable within a range of +15 to +50°C. In this process, the 02 concentration is measured at regular time intervals, for example in the range of 0.5-2.5 hours, to déterminé how much 02 is taken up by the cacao fruit, as this allows a conclusion on the fermentation process. The fumigation of the cacao fruit is started with a slowly rising C02 concentration. This means the fumigation with C02 is constant and results in a siowly rising 002 concentration inside the fermentation chamber/room. If the change in the measured 02 concentration rises above a predetermined value, the third phase is started.

Third phase:

The third phase takes a period of about 12 to 72 hours during which the température is kept stable within a range of +15 to +50°C. In this process, the 02 concentration is measured at regular time intervals, for example in the range of 0.5-2.5 hours, to détermine 25 how much 02 is taken up by the cacao fruit, as this allows a conclusion on the fermentation process. The fumigation with 002 is dynamically regulated around a C02 concentration set point inside the fermentation chamber. The C02 set point is set to the value the 002 concentration reached at the end of the second phase, preferably a 002 concentration of about 50 to 60 Vol% is set. When the 02 measurements fail to detect a 30 further change in the 02 concentration, the final phase is started.

Final phase:

In the final phase, the température, starting from the température value of the intermediate phase, is lowered slowly, i.e. in particular over several hours, in particular over 5 to 30 hours, to a value of +10 to +35 ° C. in addition, the 002 fumigation is stopped and the 35 fermentation chamber is flushed with fresh air. The fermentation chamber is kept at these conditions for about 12 to 72 hours.

Preferably the oxygen concentration in the chamber is kept at an optimal range of 15,0 to 20.9 Vol% during the whole fermentation process during ail four above described phases. This is preferably achieved by adding fresh air to the chamber by fresh air supply 13, 5 whenever the 02 concentration in the chamber leaves the optimal range. Measurements of gas concentrations via gas analyser 6 are only done, when the no fresh air is being actively added, as to only measure the influence of the cacao fruit/beans on the atmosphère inside the chamber.

After completion ofthe final phase, the actual fermentation process is completed. The 10 fermentation room can be opened and does not hâve to be gas-tight anymore. The goods can either be further processed, i.e. the beans can be removed and roasted and/or dried or further fermented or processed outside of the fermentation chamber under different températures according to the desired level of fermentation. The inventive fermentation process results in cacao beans having more mass and a less bitter taste.

Reference list

Fermentation chamber with equipment

Fermentation room

Transportation means with cacao fruit/ beans

4 Température sensor

Adjusting means for a gas metering pump

Control device and gas analyser

Température control system

Heat exchangers and gas / liquid medium for température control {cooling / heating) with a ventilation system

Lung

Pressure flap

CA-Gate

Flexible air foreclosure system

13 Oxygen aération device with fan / fresh air supply

Carbon dioxide gas cylinder

Claims

1, A chamber for fermenting, transporting and/or storing whole cacao fruit or cacao beans, wherein the chamber comprises a gas-tight fermentation room (2) or consists of such a gas-tight fermentation room (2) in which the cacao fruit or cacao beans to be fermented are arranged, and a unit for monitoring and controlling respiration gases in the interior ofthe fermentation chamber (2), so that during fermentation, transport and/or storage of the cacao fruit or cacao beans their respiration activity can be measured and controlled, wherein the unit for monitoring and controlling respiration gases is configured to vary a carbon dioxide concentration, characterised in that, the carbon dioxide concentration is varied in the range of 20 to 90 Vol%.

2. The chamber of claim 1, wherein the unit for monitoring and controlling respiration gases in the interior of the fermentation chamber is a unit for monitoring and controlling respiration gases comprising at least carbon dioxide and oxygen.

3. The chamber of claim 1, wherein the carbon dioxide concentration is varied as a function of an oxygen concentration.

4. The chamber of one of the preceding claims, wherein the monitoring and control unit comprises a means (4, 5, 6) for measuring a CO2 concentration, an 02 concentration and/or a température within the fermentation room (2) as well as corresponding means (6) for evaluating the measured values obtained and a means (7, 8, 13, 14) connected to at least one means (6) for évaluation, for controlling and regulating an atmosphère within the fermentation chamber (2) of the chamber.

5. The chamber of one of the preceding claims, wherein the chamber further comprises a means for regulating a température (7) in the fermentation room (2).

6. The chamber of one of the preceding claims, wherein a means for monitoring a state of fermentation comprising a caméra and / or a sensor for determining a fermentation stage, is arranged inside the fermentation room (2).

7. The chamber of one of the preceding claims, wherein the fermentation room (2) has a means (9, 10) for regulating a pressure, wherein the means (9, 10) for regulating a pressure comprises a pressure relief valve.

8. The chamber of one of the preceding claims, wherein the chamber is designed as a reversibly lockable container.

9. A lorry, ship or freight train having a chamber of one of the preceding claims.

10. A method forfermenting whole cacao fruit or cacao beans, wherein the cacao fruit or cacao beans to be fermented are arranged inside a chamber of one of the claims 1 to 8.

11. The method of claim 10, wherein the fermentation comprises several fermentation phases characterized by their change in gas concentrations, which are periodically measured, wherein in a first phase the CO2 concentration in the fermentation room (2) increases and in a final phase the CO2 concentration in the fermentation room (2) does not increase.

12. The method of claim 11, wherein in a second phase a fumigation with CO2 takes place as soon as a predetermined increase în the CO2 concentration and/or a predetermined decrease in the 02 concentration is measured in the first phase.

13. The method of one ofthe claims 10 to 12, wherein the gas and cacao fruit or cacao bean températures inside the fermentation room (2) are measured and regulated continuously or at regular intervals.