COCOA BEAN

The cocoa beans obtained from the ripe cocoa fruit become ready after they are fermented and dried. Cocoa butter and cocoa powder are obtained from it. Cocoa beans are the basis of chocolate. Its natural habitat is South America, West Africa, West Indies, but it is grown throughout the Tropics.

Information about the harvest time of cocoa beans grown in Obala city of Cameroon, which is the 4th in the world in cocoa cultivation, and how the cocoa beans extracted from the fruit are fermented and dried.

Important points

Good and timely harvest
Good fermentation process
How to obtain well-dried cocoa beans?
How to obtain quality beans with the qualities sought by factories that process cocoa butter and cocoa powder by processing cocoa?
Good and timely harvest:

Cocoa trees, which tend to bloom and produce fruit almost throughout the year, are detected. After the process of transforming from flowers to fruits, the cacao fruits are followed and the maturing fruits are harvested. Ripe fruits have reddish, dark yellow, orange and dark green colors. During the harvesting process, the cocoa fruits growing on the trunks of the trees are cut off with a special cutting tool without damaging the trees.

Good and correct fermentation process:

In order to open the cocoa fruits, the fruits are broken and opened by hitting them with a thick piece of wood. The raw cocoa beans are taken from their shells and placed in baskets. Then they are transported to the place where they will ferment.

Why are cocoa beans fermented?

A cacao bean consists of a seed coat, a bean, and a seed. Cocoa beans are fermented to destroy the seed coat, kill the microbe, and give the cocoa a nice flavor.

How is the cocoa bean split in half fermented?

Usually, cocoa growers ferment the beans in batches. A flat and dry place is chosen and covered with banana leaves. The beans will ferment well if the batch is stirred from time to time. Fermentation takes 6 to 10 days. The beans are initially purple and turn a dark brown color over time. Proper drying of cocoa beans is ensured.

According to farmers in our region, slow-drying fermented cocoa beans have a pleasant bitterness and desirable flavors in cocoa. As a company, we also hold this opinion.

The drying time usually takes five to seven days to bring the moisture content of the beans from 70% to 7%. This can be done using two different methods: sun drying or artificial drying.

Sun drying is a common traditional practice, especially for smallholder farmers, as it is significantly cheaper than artificial drying. Cocoa beans are spread in a relatively thin layer on mats or concrete floors and are rotated or raked to dry them evenly.

This method can be done in places with longer dry seasons and takes about 5 to 10 days.

Artificial drying uses mechanical methods to reduce the moisture content of cocoa beans. This method is costly as cocoa farmers have to invest more.

Failure to properly dry cocoa beans can lead to poor quality yields that should be sold at a lower price. Especially if rewetting occurs due to excessive humidity in the air, the taste and composition of cocoa beans are affected.

The most important quality feature of the cocoa beans we store for export is that it maintains the ideal humidity of 7%. OUR DISTANCE TO THE OCEAN IS 240 KM. Since the dried cocoa beans that other companies store in hangars by the ocean for 2-3 months remain under high humidity, mold and taste defect occur.

In Cameroon, which is a Central West African country, the summer season, that is, the dry season, begins in the second week of November and continues until the second week of March. This season should be evaluated well. is the right time.