Fermentation is a crucial post-harvest step for obtaining the aromatic and sensory characteristics of quality cocoa that meets international requirements. This work has made it possible to list the fermentation media for cocoa beans currently used in the major cocoa production areas in Côte d’Ivoire. To do this, a questionnaire was established and allowed by interviews and direct observations in order to collect information on the new fermentation media in use. In total, nine hundred and nineteen (919) producers were surveyed. This research work has made it possible, through a survey, to show that the main cocoa production areas in Côte d’Ivoire today use new supports for the fermentation of cocoa beans for various reasons. These are five (5) currently used fermentation media in addition to those known but has different proportions depending on the area surveyed and those for several difficulties they face. Our results also made it possible to obtain the fermentation time according to the medium used and whether stirring was allowed during the fermentation. A principal component analysis revealed three groups of producers according to the supports used and their motivation with a strong correlation between the supports and the motivation.