In the process of subject cocoa to priliminary treatment, cocoa fermentation is the most important because of quality decision. The "Investigation of physical and chemical changes and chemical changes during small-scale fermentation and drying processes of cocoa" purpose is to determine the conditions which affect cocoa quality. The study is done on small-scale in Phong Dien district, Can Tho city, the quantity is about 200kg, six days fermentation and four days drying.
The result shows that temperature in cocoa fermentation first increased and reached the peak in the fourth day (42.95'C), then it reduced and remained stable around 40"C during the fermentation process. After fermentation, pH was 5.08, total acid was l.5g/L, average humidity was 60.54% and tanin content was very low (3.1I%). After drying, pH was 5.5, total acid was 2.82% and average humidity was 6.22%. Fermented cocoa achieved 7519:2005 Viet Nam standards.