Structural and color changes in the Criollo Cocoa beans during assisted fermentation

2026-09-22T07:34:48-05:00

One of the key determinants of the sensory quality of cocoa by-products is the inclusion of fermentation as a critical unit operation in the production process. During fermentation, significant physical, chemical, biochemical, and structural changes occur, all of which are essential for the development of sensory precursors in cocoa and its derivatives. While the chemical and biochemical changes during fermentation are well documented in the literature, relatively little attention has been given to the structural changes occurring within the beans throughout this process. The aim of this study was to produce a photographic record of the structural changes in Criollo cocoa beans over seven days of fermentation, assisted by the addition of Acetic Acid Bacteria (AAB). In addition to bean swelling, darkening of the external surface through oxidation, and loss of the mucilaginous layer, Criollo cacao exhibits an ivory internal coloration throughout fermentation due to the absence or low concentration of anthocyanins. This characteristic coloration results in a light hue upon sun-drying (“light break”), as observed in the cutting test, giving Criollo cacao a unique identity that distinguishes it from other types such as Hybridized and Forastero, which display a deep brown color after sun-drying. The findings of this study provide a foundation for future research on aroma formation in cocoa during fermentation.

Occurrence and human exposure assessment of enteric bacteria and their antimicrobial resistance in North Carolina farmers

2026-10-19T05:12:41-05:00

Purpose: Antibiotic use in high density animal agriculture, such as confined animal feeding operations (CAFOs), is a potential source of human exposure to enteric bacteria and antibiotic resistant (AR) bacteria. This pilot study was intended to assess the impacts of CAFOs on human pathogens (Salmonella) and AR enteric bacteria (E. coli and Enterococcus) occurrence in people living near or working on these facilities. Design/Approach: People associated with eleven swine CAFOs were compared with to those of six row crop farms for occurrence and frequency of AR enteric bacteria. Fecal samples were collected from 87 people associated with both farm types, to assess AR enteric bacteria carriage. Findings: AR bacteria carriage was higher in people associated with CAFOs (RR= 1.42 [95% CI =1.17 1.72]). Conclusion: The AR bacteria in human stool samples could not be specifically attributed to the farms. Practical Implications: Further analysis on additional CAFOs and row crop farms and their people is recommended to increase statistical power and attempt to determine if there are or are not differences in the prevalence of AR bacteria found in the environment and in people on swine farms compared to row crop farms.

Canadian Journal of Agriculture and Crops

Structural and color changes in the Criollo Cocoa beans during assisted fermentation

Occurrence and human exposure assessment of enteric bacteria and their antimicrobial resistance in North Carolina farmers