Cocoa Drying Quality Predictor

Cocoa Drying Quality Predictor MCP Connector for Claude

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Predict cocoa bean quality and grade based on fermentation and drying conditions.

4 tools Official Updated Oct 1, 2026 Official Vinkius Partner

This MCP server provides tools to predict the final quality of cocoa beans by analyzing the interaction between fermentation and drying processes. Use predict_bean_chemistry to determine pH levels and flavor precursors, assess_drying_impact to evaluate how different drying methods affect moisture removal, calculate_cut_test_score to estimate physical quality, and determine_final_grade to classify the cocoa batch into grades like premium or standard.

cocoafermentationdryingquality-predictionagriculture-tech

4 tools expose this connector's capabilities to your AI agent.

assess_drying_impact

Provide both temperature and duration values. Evaluates drying impact

calculate_cut_test_score

Use numerical values for all parameters. Predicts physical score

determine_final_grade

Pass all three values in the correct order. Determines final grade

predict_bean_chemistry

Ensure all inputs are numerical values. Predicts bean chemistry

See how to talk to your AI agent using Cocoa Drying Quality Predictor.

What is the predicted chemistry for cocoa with 5 days of fermentation, 60% initial moisture, and 45°C drying temperature?

The predicted pH level is 5.2, the flavor precursor concentration is 0.85, and the fermentation index is 0.78.

Evaluate the impact of using mechanical drying at 50°C for 12 hours.

Mechanical drying at 50°C for 12 hours results in a drying rate of 0.15, a contamination risk of 0.2, and a moisture reduction of 25%.

What grade will a batch get with a cut test score of 85, pH of 5.5, and flavor precursors of 0.9?

The batch is classified as premium with exceptional flavor potential.

The `assess_drying_impact` tool accounts for the specific method used--sun, mechanical, or hybrid--to calculate drying rates and contamination risks.

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