Main Content(Objectives&Activities):
Côte d’Ivoire accounts for 38 % of global cocoa production, yet its traditional fermentation practices remain rudimentary, resulting in inconsistent bean quality. The Institute of Spice and Beverage Research, CATAS, in collaboration with Université de San-Pédro, is applying metagenomics and metabolomics to decode the microbe-quality nexus. The project aims to select robust, locally-adapted starter strains, establish a standardized fermentation protocol, and upgrade the national value chain while introducing elite African microbial resources to China.
