What are the Three Stages in the Fermentation of Cocoa

Question

What are the three stages in the fermentation of cocoa beans for chocolate (in order)?
A) 1) Bacillus, 2) lactic acid bacteria, 3) yeasts
B) 1) acetic acid bacteria, 2) yeasts, 3) lactic acid bacteria
C) 1) yeasts, 2) lactic acid bacteria, 3) acetic acid bacteria
D) 1) Leuconostoc, 2) Bacillus, 3) Rhizopus
E) 1) Leuconostoc, 2) Bacillus, 3) yeasts

Accepted Answer

The three stages in the fermentation of cocoa beans for chocolate are 1) yeasts, 2) lactic acid bacteria, and 3) acetic acid bacteria. This process helps to develop the flavor and aroma of the beans, as well as remove bitterness and break down complex compounds into simpler ones.