Cocoa Harvesting Process

Cocoa Production and Growth

• The Theobroma tree produces an average of 20 to 40 pods each year.
• It takes approximately 5 to 6 months for a cacao pod to grow and ripen after flowering.

Fermentation and Drying Process

• Fermenting cocoa beans enhances flavor by breaking down the pulp and allows the development of complex flavors.
• After fermentation, cocoa beans are dried in the sun to reduce moisture content and improve shelf life.

Roasting and Winnowing

• The primary purpose of roasting cacao beans is to develop flavor and aroma, as well as to facilitate the removal of shells.
• Winnowing is the process of separating the cacao nibs from the shells after roasting, ensuring only the edible part is retained.

Final Steps in Chocolate Production

• The last step in the chocolate-making process is tempering, which gives chocolate a smooth texture and glossy finish.
• Conching further refines chocolate by mixing and aerating it, improving its texture and flavor by reducing particle size.

Types of Chocolate

• Dark chocolate contains a high percentage of cocoa solids and minimal milk; it is rich in antioxidants.
• Milk chocolate includes milk powder or condensed milk, resulting in a creamier texture and sweeter taste.
• White chocolate is made from cocoa butter, sugar, and milk solids; it does not contain cocoa solids, preventing it from having a chocolate flavor.