Zokagon Aristide TIEU

Digitalization of Management of Cocoa Bean Fermentation Process to Guarantee Beans Quality

Aka Stéphane Koffi, Ano Rodrigue Wilfried Kouadjo, Zokagon Aristide TIEU, Bognan Catherine SORO & Yao N’GORAN · Journal of Experimental Agriculture International · 2026

Cocoa bean fermentation is a critical post-harvest operation that influences bean quality and suitability for chocolate processing. This study examined the digitalisation of cocoa bean fermentation management using an instrumented cylindrical fermenter designed to support monitor...

Open access Research Article 10.9734/jeai/2026/v48i74347

Improved Fermenter of Cocoa Beans for Good Fermentation of Small-scale Farmers

Aka Stéphane Koffi, Lamine Samagaci, Zokagon Aristide TIEU, Bognan Catherine SORO & Yao N’GORAN · Journal of Experimental Agriculture International · 2026

The primary raw material for the chocolate industry is cacao (Theobroma cacao). Once the pods are harvested and shelled, the beans are subjected to fermentation and then drying as quickly as possible. These two processes have a direct impact on the quality of marketable cacao. Th...

Open access Research Article 10.9734/jeai/2026/v48i24080