What is Source Fermented Cacao®?
Source Fermented refers to a specialised process where freshly harvested cacao beans where fermentation starts at the source. Freshly picked cacao beans are carefully transferred to our specially designed fermentation containers, each equipped with an RFID tag for seamless tracking. The containers ensure the beans are protected during transport to the Research and Development Center in Ntui. This approach ensures optimal control over the fermentation process, preserving the unique flavour profiles and quality of the beans. Key features of Source Fermented Cocoa include: 1. ANAEROBIC FERMENTATION The beans are carefully fermented in controlled, oxygen-limited environments, allowing the natural microbial activity to enhance flavour development while maintaining consistency. 2. FLAVOUR PRESERVATION By processing beans immediately after harvest, the full potential of their genetic and geographical characteristics (such as fruity, floral, or nutty notes) is retained and refined. 3. ENHANCED TRACEABILITY Fermenting at the source enables pinpoint traceability, linking each batch of cocoa to its specific origin, down to the farm level. This transparency is essential for ensuring ethical sourcing and maintaining high-quality standards. 4. SUSTAINABILITY BENEFITS Source fermentation reduces the need for extensive transportation and additional processing infrastructure, contributing to a smaller environmental footprint. 5. QUALITY CONTROL Producers can monitor and adjust the fermentation process in real-time, tailoring it to bring out the desired flavour characteristics for premium or specialty cocoa. Cooko’s Source Fermented Cacao® exemplifies this innovative approach, combining traditional expertise with modern techniques to deliver cocoa beans of exceptional quality, consistency, and traceability.
Why choose COOKO?
IMPACT OF THE COOKO SOURCE-FERMENTED® PROCESS ON COCOA QUALITY & CONTAMINATION
Quality defects pose a significant challenge in cocoa production, with every stage—from harvesting to processing—carrying risks of spoilage and contamination. Traditionally, these issues have been addressed reactively, leading to costly rework and unnecessary waste.
COOKO’s patented system revolutionizes the early stages of cocoa processing and logistics by intervening proactively to prevent defects. Simultaneously, it ensures embedded cocoa traceability back to the plantation, meeting the stringent requirements of the EUDR and other regulations aimed at fostering more sustainable value chains.
The proof
RESULTS FROM A RECENT TRIAL: TRADITIONAL METHODS VS. OUR SOURCE FERMENTED® PROCESS
In a controlled trial, cocoa beans were sourced from the same harvest, farmer, and farm to ensure consistency. The results demonstrate significant improvements in cocoa quality achieved through COOKO’s Source Fermented® system across a wide range of analysed parameters.
Key findings include:
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Substantial reductions in harvesting unripe, overripe, and diseased pods.
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Minimized prolonged pod storage, a primary cause of quality issues.
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Significant decreases in mould, mycotoxins, and soil-borne contaminants like aluminum.
These results highlight the transformative impact of our Source Fermented® process in addressing critical quality challenges and elevating cocoa standards.
Traditional batch
Source Fermented® batch
