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Effects of Biomass-Powered Drying Method on the Quality of Cocoa Beans in Ghana: Implications for Postharvest Processing, Sustainability, and Value Addition

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2026 ASABE Annual International Meeting  2600658.(doi:10.13031/aim.202600658)
Authors:   Anuonyam Awuku Jackson, Paxwell Damptey Adjei, Anita Odoom Essel, Joseph Oppong Akowuah
Keywords:   Biomass dryer, chemical properties, cocoa beans, open-sun drying, physical qualities.

Abstract. The primary method of cocoa drying in Ghana, open-sun drying, accounts for approximately 20% of postharvest cocoa bean losses. This study investigated the viability of a biomass-powered dryer as an alternative for the efficient drying of cocoa beans. The cocoa beans were fermented for 7 days and dried using the biomass dryer and the traditional sun drying method. The physical qualities and chemical properties of the dried beans were assessed. The biomass-powered dryer reduced the moisture content (MC) of the cocoa beans from 57.50% to 7.01% (w.b) after 15 hours, while the open-sun drying method decreased the MC from 57.5% to 6.14% (w.b) after 5 days. Cocoa beans dried in the biomass dryer showed no moulds, germination potential, or weevils, with low total slate (0.3) but high total defects (0.70). In contrast, open-sun dried cocoa beans contained 0.30% moulds, 0.30% germination potential, high total slate (1.30), low total defects (0.30), and no weevils. However, the physical analysis of cocoa beans dried in both the biomass dryer and the open sun showed Grade 1 quality attributes. Biomass-powered dried beans retained significantly higher levels of antioxidants in terms of flavonoids (5.66 mg/g) and phenolics (32.46 mg/g). Higher fat content (44.25 mg/g) was found in open-sun dried cocoa beans. Cocoa beans showed comparable minimal hydrolysis of fats with FFA values below 1.75%. The study demonstrated that the biomass&-powered dryer significantly reduced drying time and produced high&-quality cocoa beans with enhanced physical attributes and improved chemical properties. Adoption of this technology among smallholder cocoa farmers in Ghana will promote sustainable postharvest handling practices, ultimately contributing to better product quality and increased incomes for farmers.

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