IoT fermentation monitoring.
$100. Built for smallholders.
Smallholder farmers grow 80–90% of the world's cacao and earn 3–6% of its value. Better fermentation data changes that equation.
See the Impact Data →90 → 130 ฿/kg — Phrae cooperative, measured with GOcacao fermentation monitoring
Well-fermented beans vs 67.7% control — independently validated by TCCF using CBQA protocol
vs 7.2 days with traditional methods — a 25% reduction in fermentation time
Batch consistency with GOcacao vs 26.8% traditional — 7.7× more consistent
90 → 130 ฿/kg at Phrae cooperative — measured with GOcacao fermentation monitoring
Tracks temperature, humidity, pH, and fermentation kinetics in real time across the entire 5–7 day fermentation window. No manual guesswork. Readings logged every 15 minutes.
GOcacao's proprietary algorithm models the internal chemistry of the ferment — not just the surface temperature. It identifies the optimal intervention point before quality degrades.
When the algorithm detects a critical threshold — turn now, aerate, or finish — the farmer receives an immediate alert. No data science degree required.
The Thailand Craft Chocolate Festival independently validated GOcacao results using the CBQA (Cacao Bean Quality Assessment) protocol — the industry gold-standard cut test.
Full Validation Data →
TCCF CBQA Protocol
Thailand Craft Chocolate Festival
Independent cut test evaluation
Batch ID — TH-GOC-2024-08
CNX FINEX Innovation Competition
1i1w Istanbul International Innovation
Asian Youth Innovation — Malaysian Tech Expo
7th Asia Pacific IEOM 2026 — High School Category
Diamond Challenge International
IEOM Research Conference — Paper ID 350
International Greenwich Olympiad
EIA — Emerging Innovator Award
GOcacao is available for licensing, NGO deployment, and research partnerships. The technology is proven, patented, and field-tested across 8 Thai regions.
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