Evaluation of the Proximal Chemical Characterization of Fermented and Dried Beans for the Renewal of Criollo Type Cocoa (Theobroma cacao L.) Plantations

Abstract

This study evaluated the proximal chemical composition of dry and fermented grains from three Criollo cacao genotypes (GE-06, GE-11, and GE-20) compared to two commercial samples (OC-60 and OC-61) to determine their potential for plantation renewal programs. The analyses included the measurement of parameters such as moisture content, crude protein, ash, crude fiber, and pH. The Criollo genotypes showed higher protein concentrations (14.13% to 15.01%) and ash content (3.98% to 4.27%) compared to commercial samples (11.63% to 11.97% for protein and 2.54% to 3.48% for ash). The pH values were lower in the Criollo genotypes (4.20 to 4.88) compared to the commercial samples (5.11), which may contribute to a more complex sensory profile in the final product. These results suggest that Criollo genotypes are suitable for producing high-quality cacao with potential for specialized markets.