Cocoa Bean Processing
• The main results from the processing of fruit chocolate is cocoa beans are ready to be stored with the ideal moisture content of 6%.

• Cocoa beans consist of two main parts and pieces of bean seed coat.

• Leather cleaned cocoa beans in order to obtain pieces of seed which is then processed into a variety of chocolate products.

Stages of processing cocoa beans:
1. Solving the fruit using a wooden bat and the seeds removed by hand and inserted into the fermentation coffin.

2. Fermentation Process
Objectives:
- External: fermentation aimed at destroying the cocoa bean pulp that encloses with the help of microorganisms obtained from the open air.

- Internal: fermentation aims to amend the structure / chemical components of seed pieces altered by this process. Read this article »