The Effects of Fermentation and Drying

This presentation encompasses the graduate research done by Colin Hart at the University of Hawaii at Mānoa, which was focused on the improvement of fermentation and drying methods for Hawaii-grown cacao. The primary goal of this study was to see how variations within these post-harvest practices impacted overall flavor characteristics. This was accomplished through a unique collaboration with Dandelion Chocolate, which conducted in-depth sensory evaluation protocols on bean samples produced from this research.

The presentation will discuss methodology, results, and observations, as well as some of the unique challenges and opportunities associated with this study.

Location: Geek Stage Date: March 7, 2020 Time: 2:15 pm - 3:15 pm Colin Hart