COCOA
HARVEST
PRE DRYING
FERMENTATION
DRYING
SALE PROCESS
The harvest
Mature cobs are harvested.
The grains are extracted from the cobs, approximately 40 per cob.
These grains are then transferred to the post-harvest area.
Pre-drying process
Cocoa beans are covered in pulp.
When excessive, part of the pulp must be removed by drying in the sun for 8-12 hours.
This process is carried out on outdoor drying racks.
Fermentation Process
Fermentation causes the bean to change from purple to brown.
Additionally, it imparts the chocolate flavors.
Fermentation produces alcohol, CO2, and heat.
The bean reaches temperatures up to 60 degrees Celsius.
Drying Process
The moisture content of the beans is reduced to export parameters.
The moisture content of cocoa is between 6.5 to 7%.
Less than this causes grain breakage, higher moisture levels lead to issues with molds.
Sales process
The product is packed in 150-pound bags.
It is shipped to the destination by truck or container.