|
The cacao fruits are opened and the pulp and seeds are transferred to larger containers. This is either
performed by farmers, plantation workers, or in large cocoa factories it can be done by machines.
The cacao beans are later transferred to wooden crates or baskets with banana leaves in between and on
top to enable an optimal fermentation. The duration of the fermentation depends on the variety and is from 2 to more than 7
days. The length of the fermentation also affects the aroma, so if well-developed aroma is wanted the beans are fermentation
for a longer time.
|
About the cacao tree
