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SPECIALTY COCOA BEANS
Project Leader : Mohd Zaini Nanyan
Chocolate flavor development involves two complex processes: fermentation and roasting. During fermentation, storage proteins degrade into amino acids and short oligopeptides. They then react with reducing sugars to produce a complex mixture of compounds during roasting. These compounds are the major contributors to chocolate flavor. Besides components that contribute to chocolate flavor, seeds also contain ones that detract from chocolate flavor, notably condensed tannins and methylxanthines (theobromine and caffeine). Tannins reduce perceived chocolate flavor and cause astringency, and methylxanthines are bitter. Malaysian beans are discounted due to their low chocolate flavor. Production is also currently low in Malaysia. Producing beans with novel and exceptional properties can revive and revolutionize the Malaysian cocoa industry.
To breed separate populations of trees to produce beans that are highly enhanced in specific characteristics:
high cocoa butter high polyphenols (antioxidants for “health chocolate”) high cocoa flavor low theobromine and caffeine high favor notes (fruity, nutty, floral, etc.)