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On cocoa preprocessing after harvest, cocoa beans are fermented and then dried to reduce moisture content and water activity. The drying process interferes with biochemical reactions initiated during fermentation, leading to a reduction in the bitterness, astringency, and acidity of cocoa beans. Darkening cotyledons contribute to the formation of precursors for desirable flavor in the final product (Beckett, 2009).

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A