Coffee Manufacturing

Impact of Uncontrolled Humidity

Excessive humidity increases the moisture content in cocoa beans, adversely affecting their taste and aroma. Cocoa beans are highly hygroscopic, meaning they readily absorb moisture from the atmosphere. High moisture levels in stored beans lead to an elevated Equilibrium Relative Humidity (ERH) with the surrounding air, making the beans vulnerable to mold growth, resulting in musty, sour, or smoky odors.

Consequences of High Humidity

High humidity and the presence of surface moisture promote the rapid growth of bacteria and fungi, further degrading the quality of the beans. Different organisms require specific relative humidity levels to thrive and cause damage:

High moisture content in cocoa beans leads to elevated Free Fatty Acid (FFA) levels, negatively impacting the quality of cocoa butter and chocolate made from these beans. Fungal molds on damaged cocoa beans can produce the highly toxic mycotoxin, Ochratoxin A (OTA). Consumption of OTA-contaminated beverages can cause severe health issues, including kidney damage and cancer.

Causes of Uncontrolled Humidity

Coffee and cocoa, both tropical crops, are primarily grown in equatorial regions. However, due to various historical and economic factors, these crops often need to be transported to countries with cooler temperate climates for processing and consumption. During transit and storage, it is crucial to closely monitor environmental conditions to prevent exposure to adverse factors like temperature fluctuations and humidity, which can leave the crops susceptible to damage.

Recommendation

Maintaining cocoa beans at a moisture content of 7 to 8% is recommended for optimal quality.