5. Colour Potential - “Colourability”

The colour of cocoa powder is an important attribute since it is often used as a colouring agent as well as for its flavour in various foods. Cocoa powder contains naturally occurring colorants, including flavonoids, and it is the extent to which these can be influenced during the alkalisation and roasting processes which is of particular interest to manufacturers.

The levels and types of the chemicals responsible for colour potential are influenced by a complex of factors including the genetic background of the cocoa, climatic and soil conditions and post-harvest processes. 

Good fermentation is particularly important since it is essential for the oxidation and condensation reactions which result in the formation of new, very large and insoluble tannin compounds which give the characteristic brown colour to the bean. 

It is important that the fermentation is stopped at the right time by drying otherwise ‘over-fermented’ beans of a very dark colour are produced (Kamphuis, n.d.).