Automatic fermentation and drying cocoa process

Abstract

The fermentation and drying processes of cocoa in Tumaco using traditional techniques have some problems concerning the exposure of the grain to pollutants and variations in the climate, due to this the producers of cocoa in this region suffer economic losses. In order to contribute to the solution of these problems in the association ASPROCAT, proposes the design of an automatic system with PLC in which the temperature of the mass of cocoa is controlled to achieve its fermentation and drying, reducing operation times and contamination of the grain. The main variables in these processes are monitored and the international recommendations for the handling of the cocoa bean are considered. With the implementation of the design, short operation times and minimization of processed grain losses are achieved.