Harvesting Cocoa
Harvesting of pods is very labour intensive. On the West African small-holdings the whole family, together with friends and neighbours help out.
Ripe pods are gathered every few weeks during the peak season. The high pods from the trees are cut with large knives attached to poles, taking care not to damage nearby flowers or buds.
The pods are collected in large baskets and carried on their heads to be piled up ready for splitting.
The pods are split open by hand. The seeds or beans are covered with a sweet white pulp or mucilage and are removed ready to undergo the two part curing process - fermentation and drying. This is the first stage in development of the chocolate flavour and prepares the beans for market. This process is usually undertaken on the farm or in the country of original harvest.
Fermenting |
Methods of Fermentation
There are two methods of fermentation - HEAP and BOX. These methods may vary by country.
The HEAP method
This method is used on the farms in West Africa. Wet cocoa beans, surrounded by the pulp, are piled on banana or plantain leaves which are spread out in a circle on the ground. The heap is covered with more leaves and it is left for 5-6 days. The heap is turned to ensure even fermentation.
In Nigeria, Cocoa is fermented in baskets lined and covered with leaves. During fermentation the pulp and astringency of the beans are removed as the sugar in the pulp turns to alcohol and vinegar-like liquids, which drain away and the true chocolate flavour starts to develop.
When fermentation is complete the beans are dried in the sun on mats.
The BOX method
In the West Indies, Latin America and Malaysia both the BOX method and heap methods are used in farms. In the Box method strong wooden boxes are used. The Box contain drainage holes or gaps in the slats in the base to allow the passage of air and removal of liquid products of fermentation. The process takes 6-8 days during which time the beans are mixed twice.
The fermented beans are dried by special drying equipment rather than in the sun. The cured beans are packed into sacks for transportation all over the world.
There are stringent quality control procedures in place to check samples to ensure that standards are maintained before cocoa beans are bought from the farmer and during transportation.
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