Study on the origin of lipolytic activity involved in free fatty acid formation in cocoa beans

For several years, certain batches of cocoa from Cote d'Ivoire have been considered to have a free fatty acid (FFA) content well over the official standard (1.75% oleic acid equivalent). This leads to a decline in the quality and commercial value of Ivorian cocoa. The origin and optimum conditions of the lipase activity involved in this phenomenon were studied. (Resume d'auteur)