“Multiphase Approach of Starter Yeasts’ Impact on Controlled Cocoa Bean Fermentation to Obtain Marketable and Reproducible Quality at Semi-Pilot and Pilot Scales.”
Country of Study
Côte d’Ivoire
Institution
Felix Houphouet Boigny University
Expected Year of Completion
2025
Thematic Area
Agriculture and Food security
Education
Victoria holds a Master of Science degree in Biotechnology-Biosecurity-Bioresources from Université Félix-Houphouët-Boigny in Côte d’Ivoire. She is currently pursuing a PhD in Food Security Nutritional Security at the same university. Victoria has completed her coursework and successfully defended her research proposal. She is expected to complete her PhD in October 2025.
Research Summary
Victoria’s research tackles the ongoing challenge of inconsistent cocoa fermentation in Côte d’Ivoire, a major global cocoa producer. The traditional, uncontrolled fermentation process leads to poor bean quality, resulting in significant economic losses. Although microbial starter cultures, particularly yeasts, have shown promise in improving fermentation and bean quality, their application remains limited, especially for the Forastero variety, which requires longer fermentation. This study aims to develop freeze-dried yeast starters to optimize fermentation for Forastero cocoa beans, enhancing flavor, reducing bitterness, and ensuring consistent quality. By applying this technique under both laboratory and farm-scale conditions, the research seeks to improve cocoa bean quality, boost farmers’ incomes, and contribute to the global cocoa market’s competitiveness.
Publications:
