A high performance liquid chromatographic method for analysis of non-volatile acids (oxalic, citric, tartaric, succinic, malic and lactic) in fermented and dried cocoa beans is described. Bean samples were pulverized in dionized water using a Polytron Homogenizer (Brinkman) for 20 sec and centrifuged at 14000 rpmfor 45 min at 25 °C The extract was alkalized to pH between 8-9 and passed through intermediate base anion exchange resin; the acidic fraction was eluted after adding lO°7o sulphuric acid to the column. Polyphenols in the fraction were then eliminated by passing the acidic fraction through a reverse phase SEP-PAK that had been pre-wet with methanoi. The eluate was analyzed for non-volatile acids using Organic Acid Column (Bio-Rad) with 0. IN H SO as a mobile phase at 65°C The acids were detected at 214nm and quantifiedby comparing peak height of sample to those of standards. The method demonstrated excellent reproducibility and recoveries of the added acid