**4. Conclusion**

Fermentation is a crucial stage in the post-harvest processing of cocoa. The succession of yeasts, lactic acid bacteria, acetic acid bacteria, and others more involved,

#### *Fermentation of Cocoa Beans DOI: http://dx.doi.org/10.5772/intechopen.98756*

together with the system's conditions and the enzymes, allows the formation of aroma precursors (sugars and amino acids). Finally, the precursors are magnified in the roasting, resulting in a diversity of aromas in the final derived products.

It is necessary to deepen each type of cocoa fermentation to know and standardize the percentage or degree of fermentation that each bean requires. It is important to note that 100% fermented grains often provide an acetic acid index that ultimately translates into longer working time in chocolate conching machines.
