Session: 17-01-01: Research Posters

Paper Number: 150797

150797 - The Role of Sensor Technology and Social Knowledge in Transforming Cacao Fermentation: Case Study Hallbar Kakao 2.0 

In Santander, a region in Colombia renowned for producing fine-flavored cacao, the traditional methods of cacao production face significant challenges due to the variability in fermentation processes and the impact of climatic conditions. Hallbar Kakao 2.0 is government funded research project which was launched with the goal of enhancing the standardization of fermentation quality and bolstering sustainability by integrating tailored sensor technologies with the rich local knowledge and customary practices prevalent in the region. The initial phase of the project involved a detailed analysis of the socio-economic and agroecological contexts of cacao production. This analysis was crucial to tailor our interventions to the specific needs and circumstances of the local communities. Following the analysis, a series of participatory workshops were conducted, which were pivotal in engaging multiple stakeholders including cacao farmers, research institutions, and local government bodies. These workshops, where the farmers expertise and insights were highly valued, served as a platform for dialogue and knowledge exchange, ensuring that the technological solutions developed were well-aligned with the farmers' traditional practices and enhanced them without displacement. 

The engineering team developed a bespoke technological solution to address the core issue of fermentation inconsistencies. This solution comprised sensors adept at monitoring critical parameters such as temperature, humidity, and pH levels within the fermentation boxes. By providing precise, real-time data on these variables, the technology-empowered farmers to make informed decisions about the optimal times to turn the beans—a critical step in preventing overfermentation and achieving uniform fermentation results. The implementation of this technology marked a transformative shift in how farmers should manage fermentation processes. Farmers, who previously relied solely on visual cues and empirical knowledge handed down through generations, began to see the tangible benefits of integrating sensor technology into their practices. Adopting these sensors facilitated a deeper understanding and control over the fermentation process, enabling farmers to identify key activities to consistently produce cacao beans that meet high-quality standards regarding temperature, fermentation duration, turning frequency, and bean color. 

As the project progressed, it became evident that optimizing the fermentation process alone was not enough. Integrating and improving the drying process also emerged as a crucial factor for ensuring the production of high-quality beans. The community's response to this expanded focus was overwhelmingly positive, indicating a strong readiness and enthusiasm for embracing new technologies. The comprehensive training programs helped farmers effectively utilize the new technologies, and this receptivity was possible due to these programs. This initiative not only looks to enhance the quality of cacao but also exemplifies the powerful synergy between technology and community collaboration in advancing agricultural practices. By fostering an environment where innovative technologies complement traditional knowledge, the project has set a precedent for sustainable agricultural development, promising a future where technological advancements and heritage practices coalesce to enhance both the quality of produce and farmers livelihoods. 

Presenting Author: Mauren S. Cárdenas Fontecha Universidad Autónoma de Bucaramanga

Presenting Author Biography: Mauren Cárdenas Fontecha is a graduate student and co-investigator in the Hallbar Kakao 2.0 project.

Authors:

Mauren S. Cárdenas Fontecha Universidad Autónoma de Bucaramanga
Sebastian Roa Prada Universidad Autónoma de Bucaramanga
Leonardo H. Talero Sarmiento Universidad Autónoma de Bucaramanga