Fermentation is a process step used by the manufacture of ______________.

Fermentation is a crucial process in the manufacture of chocolate because it helps develop the unique flavors and characteristics of cocoa beans. During fermentation, harvested cocoa beans are placed in containers or under banana leaves, allowing them to undergo anaerobic (lack of oxygen) fermentation for several days. This process is facilitated by naturally occurring yeasts and bacteria that convert sugars within the beans into alcohol and various acids, resulting in biochemical changes. The heat generated during fermentation also encourages the breakdown of the bean's mucilage, making it easier to subsequently dry the beans.

This initial fermentation not only impacts the flavor profile of the chocolate but also affects its color and texture during later processing stages. Without fermentation, the cocoa beans would have a much less desirable taste and would not produce high-quality chocolate products.

In contrast, frankfurters, microwave popcorn, and oatmeal cookies do not require fermentation as a key step in their manufacturing processes. Frankfurters are typically made through a combination of curing, smoking, and cooking, while microwave popcorn involves popping kernels using heat and oil. Oatmeal cookies rely on baking rather than fermentation to achieve their final product.