is a process brought about by yeast acting on sugar to produce alcohol and carbon dioxide. There are different types of fermenting such as top fermenting, bottom fermenting, barrel fermenting etc. The science of fermentation is called . Fermentation is an important industrial process in the manufacture of many foods like cheese, beer, curd etc.

Part of the processing of , is fermentation which lasts from three to nine days. There are actual fermentaries you can visit. The process is a very interesting, and fascinating process. I definitely recommend going. I know I had a good time. The great part is the number of vats, baskets, pots, and machinery used in the fermenting process. For us chocaholics, especially, the Duke of Chocolate, I want to learn everything about the making of chocolate. I have to tell the aroma is amazing. It definitely drowns your senses. You know I learn something about chocolate everyday. IT’S GREAT!!!! It serves to remove the raw bitter taste of cocoa, to develop precursors and components that are characteristic of chocolate flavor. Now back to a bit of fermenting history.

is not something that was invented by humans. Fermentation occurs naturally in fruits for instance. However, once man realized the importance of fermentation they have utilized it to the maximum. The earliest recorded history of fermentation being used to make wine was in 6000 BC in Georgia an erstwhile Republic of USSR, but, wine jars as old as 7000 BC have been found from Iran.

Food fermentation has many uses, some of them are.
1. Enhancement of the diet through development of a variety of flavors, aromas, and textures in the food.
2. Preservation of food
3. Biological enrichment of food with protein, essential , essential , and vitamins.
4. Detoxification of food.
5. Leads to a decrease in cooking times and fuel requirements


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No everything produced by fermentation is useful. Alcohol is a good example of that (course this is debatable, think of ). Fermentation is used all over the world to produce different types of food, including processing of cocoa beans. Different types of breads, pickles, wine, vinegar, cheese, curd etc are made from this process. There are some risks associated with fermented food if the process is not done properly or the food is allowed to rot or decay. Otherwise it is a very safe process. Fermentation of food also helps in digesting it faster. Contrary to popular perceptions fermented food is not necessarily low calorie food. Just think of or alcohol.

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Article Series - Chocolate Education

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  3. From Cacao to chocolate
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  16. Chocolate Taste
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  18. Cadbury Chocolate Dairy Milk
  19. Chocolate Houses, Clubs, and Starbucks: What do they have in common?
  20. Cacao Cultivation / Raw Cacao Beans
  21. Chocolate Talk
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