Hello everyone, I´m currently working in some fermentation trials. I'm wondering if there is a standardized method for determining cotyledon and pulp pH during the fermentation process and if you have any thoughts or recommendations about that.

Cheers!

Comments
No. 1-6
Pierre le Roux
Pierre le Roux

Hi, newby on the list, but as a cacao grower, would definitely like to know what you find out. I'm a ancient biochemist, so hopefully I can assist if you get stuck...

David Briceño
David Briceño

That would be incredibly helpful Clay. I greatly appreciate your help, i'm in a dead end right now.

DiscoverChoc
DiscoverChoc

Editor

David - I have reached out to a fermentation expert I know who routinely did cotyledon pH testing. I am waiting to hear back. I will probably see her in Amsterdam next week and if I don't hear from her before I will ask her there.

David Briceño
David Briceño

I also found reference about two different standards: AOAC 970.21 pH of cacao products, potentiometric method, and Electrometric pH Determination of cocoa and chocolate products IOCCC 15, but i´m not sure if these standards specifically state cotyledon pH measurements.

David Briceño
David Briceño

Hi, i have found this one: Two grams of nibs were homogenized for 30 s in 40 mL of hot distilled water
and then vacuum filtered through Whatman filter paper #4. A 25mL aliquot was
pipeted into a beaker and the pH was measured using a pH meter.

Stories