Analysis of the Physico-Chemical Quality of Cocoa Beans (Theobroma Cacao) From a Daloa Cooperative (Côte d'Ivoire)

Côte d'Ivoire is the world's leading producer of cocoa beans. The aim of this study was to analyse the physico-chemical quality of cocoa beans received in a Daloa cooperative. These beans come from 10 sections (village). Several parameters were evaluated: pH, total acidity, volatile acidity, humidity, grazing, broken beans, mouldy beans and defective beans. Results showed that pH (0.32 ± 0.01 - 5.75 ±0.07), total acidity (0.32 ± 0.01 - 0.45 ± 0.03), moisture (8.45 ± 0.36), grazing (85.33 ± 5.03 - 93.33 ±5.77), broken beans (0.3 ± 0.09 -1.04 ± 0.05) and mouldy beans (0.00 ± 0.00 – 3.33 ± 1.15) vary from section to section. In addition, physico-chemical analyses of the bean samples from the 10 sections showed significant differences (p<0.05). In addition, the variance analysis showed that the differences were significant (p<0.05) regardless of the parameter considered. It is clear from the analyses that the planters of the Balea and Bowaly sections have beans that have a physico-chemical quality inferior to that of the Bandiahi, Bonoufla, Kamblesso, Sikaboutou, Luenoufla, Mossikro, Blaisikro and Ourouta on the basis of rank. But the Bandiahi, Sikaboutou, Bonoufla and Mossikro sections have the best beans. Overall, the various sections meet the standards with more than 70% of the parameters assessed.