To enhance cacao fermentation process and address the problem of Philippine cacao bean quality not meeting international standards, the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD) and the University of Southern Mindanao (USM) spearheaded a project to develop scientifically validated and locally produced microbial inoculants for future commercial use.
The project, "Isolation, Characterization, and Utilization of Functional Microbes in Fermentation and Physico-chemical analysis of Fermented Beans for Improved Quality,” led by Professor Emeritus Dr. Edward A. Barlaan of USM, aims to develop fermentation strategies utilizing functional microbes to enhance cacao bean fermentation and produce quality beans that will meet the quality requirements of both local and international markets.
Successful project implementation requires technical expertise, hence, the project team has undertaken a series of training during its first year, including the topics: molecular biology and bioinformatics in partnership with Noveaulab Asia Corporation; microbial isolation, purification, and culture preservation; and hands-on training on the use of high-performance liquid chromatography (HPLC).
Within the first half of Year 1, the project has already made significant progress in molecularly identifying and characterizing functional microbes involved in cacao bean fermentation. Following established fermentation protocols, the research team conducted microbial isolation, subculturing and purification of yeast, bacterial, and fungal colonies. These activities generated preliminary results consisting of 38 bacterial isolates, 28 yeast isolates, 18 fungal isolates, which are currently being evaluated for their potential to enhance cacao fermentation. By the end of the first year, the project is expected to produce at least two microbial inoculants/formulations for cacao fermentation.
Ultimately, the project seeks to develop fermentation-enhancing microbial formulations/inoculants and fermentation strategies that can help produce quality cacao beans and provide training-workshops to stakeholders on the proper application of the developed microbial inoculation strategies.