Fermentation with LalCocoa Matunda™ improves the overall quality of cocoa by enhancing fresh fruit aroma, reducing astringency, and promoting intense cocoa
notes.Benefits of LalCocoa Matunda™ yeast
Due to its specific metabolism, LalCocoa Matunda™, accellerates temperature increase in the cocoa mass and favors a good acetic fermentation. It also facilitates a more uniform and more complete fermentation compared to a classical process with native microflora. This makes it a strong tool to reduce defects on raw cocoa, with a decrease of purple beans and a better control of spoilage micro-organisms risks which can generate undesirable aromas (animal notes, earthy...).
Due to its metabolism, LalCocoa Matunda™ has the capacity to release volatile aroma compounds, such as the esters that are responsible fresh fruit, banana, and honey notes, at up to double the rate of control fermentations performed with native yeasts.
Fermentation is an essential process in the production of commercial beans for the manufacture of chocolate. This entirely biological process can be difficult to achieve properly, and the absence of fermentation control plays a large role in the inconsistent quality of commercial cocoa beans.
However, a successful, complete fermentation is crucial, because partially fermented cocoa beans are not as valuable as completely fermented beans. The control of these fermentation steps will secure and ensure an optimal quality of the cocoa beans. Our studies on cocoa production showed that adding a specific yeast at the beginning of fermentation significantly increases the percentage of fully fermented beans, and improves their quality at the same time.
LalCocoa Matunda™ yeast has been selected within the Saccharomyces cerevisiae species in collaboration with research and technical institutes. It is the result of 4 years of research and many trials on cocoa in different mills and farms around the world. The results confirm that LalCocoa Matunda™ is truly suited to manage cocoa fermentation. Its own properties match with the conditions of cocoa fermentation (high temperature, variation of pH...) and allow revealing the quality of cocoa beans.