Abstract: In this study, we compare beans of Theobroma cacao from different regions of Togo with the aim of understanding differences in cocoa bean quality. Togo is a west African country, in the Gulf of Guinea, located between the latitudes 6° and 11° north, it is therefore in the tropical equatorial zone. The country extends over 600km from north to south and 160km from west to east. This explains the diversity of climatic influences within it. Indeed, it is possible to identify two distinct zones: a tropical Guinean climate with 4 seasons in the south and a Saudi climate with two seasons in the north. These differences in climates imply diversity in agrarian conditions, which in term are known to impact in the composition of cocoa beans (1). The composition can also be influenced by the genetic variety of cocoa beans. Among the varieties present in Togo, the Forastero variety is in the majority, followed by Trinitatio, whereas the Criollo variety is not very abundant. Moreover, irrigation and soil fertility conditions combined with post-harvest techniques affect quality The amount of triacylglycerol in cocoa beans can vary depending on its origin, environmental conditions, and agricultural practices. The aim of the study is therefore to analyse and compare the quality of different beans of different regions in Togo with respect to bean attributes such as color or size distribution, sensory attributes as well as fermentation profile. We use thermal analysis (DSC), visual analysis (Cut Test), Sensory analysis using a test panel for the identification and differentiation of cocoa beans from different origins. Differential Scanning Calorimetry (DSC) allows for a determination of a rough lipid profile. The cut test allows the analysis of the fermentation during the post-harvest processes observing their coloration and compartmentalization, which are two characteristics fundamentally related to the chemical composition. Sensory analysis is used in conjunction with previous analyses; it allows highlighting correlations between observed physicochemical properties and sensory qualities analysed.
