EVALUATION OF SELECTED PHYSICAL AND MECHANICAL PROPERTIES OF FORASTERO COCOA (Theobroma cacao L.) BEANS REQUIRED FOR ITS PROCESSING

Abstract

The physical and mechanical properties of cocoa beans are indispensable in its processing. However, larger percentages of cocoa production are exported in the raw form due to limited literature information regarding the physico-mechanical properties required for its handling. This study evaluates selected physical and mechanical properties of forastero cocoa beans required for its processing. The axial dimensions (major, intermediate and minor diameters), sphericity, aspect ratio surface area and volume of the coco sample and the force required for cracking the coco sample were assessed at 7.49±1.5 %wb moisture content. The compression test indicated that the breaking force required along the major bean diameters were lower to the force required along the intermediate bean diameters.