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Research
Using infrared technology to improve the quality and safety of cocoa beans
(Original Title: Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: a review)
Published on: November 5, 2019 | Prof. Ernest Teye
Affiliated Organisation(s): University of Cape Coast,
Funder(s): #UK, AGILENT FOUNDATION,
Research themes
#Innovation
Categories
#Others
Abstract

This review discusses how Near Infrared (NIR) spectroscopy can be used to quickly and accurately measure the quality of cocoa beans and cocoa products. NIR spectroscopy is a non-invasive technique that helps in evaluating cocoa beans for factors like chemical composition, origin, and quality, which are crucial for ensuring the best products. The study highlights how this technology can be applied to the entire cocoa production process, from the beans to the final products, offering a faster, more reliable way to assess cocoa quality compared to traditional methods.


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