Fermentation as an important operation in the processing of cocoa beans is now affected by the recent climate change across the globe. The major requirement for effective fermentation is the ability of the material used to retain sufficient heat for the required microbial activities. Apart from the effects of climate on the rate of heat retention, the materials used for fermentation plays an important role. Most Farmers still restrict fermentation activities to the use of traditional methods. Improving on cocoa fermentation in this era of climate change makes it necessary to work on other materials that can be suitable for cocoa fermentation. Therefore, the objective of this study was to determine the effects of fermentation techniques on the quality of cocoa beans. The materials used in this fermentation research were heap-leaves (traditional), stainless steel, plastic tin, plastic basket and wooden box. The period of fermentation varies from zero days to 10 days. Physical and chemical tests were carried out for variables in quality determination in the samples. The weight per bean varied from 1.0-1.2 g after drying across the samples and the major color of the dry beans observed was brown except with the samples from stainless steel. The moisture content varied from 5.5-7%. The mineral content and the heavy metals decreased with increase in the fermentation period. A wooden box can conclusively be used as an alternative to heap-leaves as there was no significant difference in the physical features of the samples fermented with the two methods. The use of a wooden box as an alternative for cocoa fermentation is therefore recommended for cocoa farmers.
 WCF, History of Cocoa. World Cocoa Foundation Bulletin, 2015 sited by MSDS.
 G. A. R. Wood and, R. A. Lass. Cocoa. Oxford Blackwell Science, 2001. Pg.2.
 International Cocoa Organisation. Post-Harvest Processing of Cocoa Beans- Fermentation and Drying. The cocoa and Coffee Industry Board of Trinidad and Tobago, 2001.
 S. A. Oduwole. Status of Cocoa Processing Industry in Nigeria. The Annual conference and General Meeting of the Nigerian Society of Agricultural Engineers held in Lagos, Nigeria. 20 (2003):175-187
 M. O. Faborode and G. A. Oladosun. Development of a cocoa pod processing machine. Nigerian Eng., 26 (4): 26-31 (1991).
 C. Nicholas, W. Tom De, K. A. Solomon, S. T. Jemmy, D. Herwig and V. Luc De. Fermentation of Cocoa Beans: Influence of Microbial Activities and Polypheral Concentration on Flavour of Cholate. Journal of science and agriculture. 88 (2008): 2288-2297.
 R. F. Schwan and A. E. Wheals. The Microbiology of Cocoa Fermentation and its Roles in Chocolate Quality. Critical Reviews in Food Science and Nutrition. 44 (2004):1-17.
 AOAC. (Association of Official Analytical Chemists). Official Methods of Analysis of the Association of Analytical Chemists International, 18th ed. Gaithersburg, MD U.S.A., 2005.
 L. K. Opeke. “Tropical commodity tree crops.” 2005. Pp 91.
 AusAID. Cocoa Processing Methods for the production of High-Quality Cocoa in Vietnam. Australian Government. AusAID, 1995.
 NEPC. Cocoa Beans. Nigerian Export Promotion Council Product Factsheet, 2005. www.nepc.gov.ng.