Trends in the use of Fermentation to Improve the Quality of cocoa Production: a Scientometric Analysis
DOI:
https://doi.org/10.18041/2619-4465/interfaces.2.13402Keywords:
Cocoa, Fermentation, Scientometric analysis, Cocoa quality, MicroorganismsAbstract
Cocoa (Theobroma cacao) is the essential raw material for the production of chocolate and its derivatives. Cocoa is a crop of significant economic value with a considerable impact on the economic, social, environmental, and cultural aspects of the regions where it is produced. Currently, there is growing interest among producers in new cocoa fermentation techniques due to their potential to optimize processing and enhance the utilization of Theobroma cacao, including improvements in quality and attributes such as aroma and flavor. Although scientific advances in biotechnology and microbiology have driven the development of more efficient fermentation methods, an exhaustive bibliographical review that integrates these findings had not yet been carried out. Therefore, the aim of this study is to conduct a scientometric analysis of academic research related to cocoa fermentation between 2004 and 2024. For this purpose, the Scopus and Web of Science databases were used, identifying 1,121 documents. The results show constant growth in publications, with notable peaks since 2017. Brazil, Ghana, and Ivory Coast lead scientific production, while authors such as Schwan R. and Afoakwa E. stand out for their research on microbial dynamics and the development of flavor precursors. Network analysis identified key themes such as the use of starter cultures, the optimization of fermentation boxes, and the reduction of bitter compounds. This study offers a structured view of the advances in the area, providing a basis for producers and researchers to improve the competitiveness and sustainability of the cocoa chain.
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