# Cocoa Drying Quality Predictor AI Agent Connect

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

## Overview
- **Category:** agriculture
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_ucpH03g78WhHkXn4WcwPL7rKpfGfwYxpwRfnSpFD/ai-agent-connect
- **Tags:** cocoa, fermentation, drying, quality-prediction, agriculture-tech

## Description

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.

## Tools

### assess_drying_impact
Evaluates drying impact

### calculate_cut_test_score
Predicts physical score

### determine_final_grade
Determines final grade

### predict_bean_chemistry
Predicts bean chemistry

## Prompt Examples

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

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

**Prompt:** 
```
Evaluate the impact of using mechanical drying at 50°C for 12 hours.
```

**Response:** 
```
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%.
```

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

**Response:** 
```
The batch is classified as premium with exceptional flavor potential.
```

## Frequently Asked Questions

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

**Can I predict the final chocolate grade?**
Yes, by using `determine_final_grade` with the predicted cut test score, pH, and flavor precursors, you can classify the batch as premium, standard, or low.

**What inputs are needed for chemical prediction?**
To use `predict_bean_chemistry`, you need the fermentation duration, initial moisture content, and the drying temperature.