Single Pod Micro Fermentation

There are currently a number of patented ways to achieve single pod micro fermentation which allows for preparation of samples from an individual tree and for working with wet bean samples weighing less than 1 kg. 

Almost all use a starter culture mixture of some sort, either obtained from a previous fermentation (for example, from scrapings taken from a fermentation container or sweatings) or using a pre-defined inoculum matrix, and added at different times. 

One method adds aromatic substances during fermentation whilst another physically pierces the beans before fermentation. 

Each will be briefly mentioned citing the appropriate Patent publication number reference for further reading:

Single pod micro fermentation processes: 

WO2013025621 A1 (Seguine, E; Mills, D.; Marelli, J-P.; Motomayor-Arias, J-C. and Silvia Coelho, I.) 

Starter cultures and fermentation method: 

WO2007 031186 A1 (De Vuyst, L. and Camu, N.) 

1. Microbial composition for the fermentation of cocoa material: 
   EP 2459699 A2 (Camu,N.; Bernaert, H. and Lohmueller, T.)
2. Method for fermenting cacao beans: 
   WO 2014087816 A1 (Kawabata, Y.)
3. Augmentation de la qualité et de l’arôme du cacao en utilisant une culture starter de levure pichia kluyveri pour la fermentation du cacao: 
   WO 2013064678 A1 (Saerens, S. and Swiegers, J.H.) 

Processing cocoa beans and other seeds: 

US 20120282371 A1 (Robert Miller, C.) 

Process for the fermentation of cocoa beans to modify their aromatic profile: 

WO 2009103137 A2 (Ahnert, Dario and Eskes, A.B.) 2009  https://europepmc.org/article/PAT/WO2009103137 

Improved cocoa fermentation via de-pulping: 

EP 0442421 B1 (Bangerter, U.; Beh, B.H.; Callis, A.B. and Pilkington, I.J.) 

Plant for the fermentation of vegetable or agricultural products such as cacao beans, and process for carrying out such a fermentation: 

EP 0343078 B1 (Barel, M.).