COCOA

HARVEST

PRE DRYING

FERMENTATION

DRYING

SALE PROCESS

Course listing

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.

Course listing

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.

 

Course listing

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.

Course listing

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.

Course listing

Sales process

The product is packed in 150-pound bags.

It is shipped to the destination by truck or container.

CERTIFICATIONS

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