Relationship of fermentation time to the cut test and anthocyanin content in cocoa (Theobroma cacao)

Cocoa collected from Wariyapola Estate, Matale, was fermented by the basket method. It was found that the;"cut test" can be applied to determine fermentation times of upto two days provided the batch is a mixture of the criollo and forestero varieties. Although anthocyanin content declinea by nearly 70% within six days fermentation this parameter cannot be generally used to determine fermentation time.