Page 14 - Demo

DRYING AND QUALITY CHECK
Drying preserves the cocoa beans and halts the fermentation process which, if left too long, can cause excessively high acidity and thus lower the quality of the cocoa beans. Like all fine products, cocoa beans undergo strict quality control. The bags of cocoa beans arrive at the factory, where they are unloaded and stored in the Orsenigo warehouse.
HARVESTING
AND FERMENTATION
The cocoa-chocolate production chain continues with harvesting and fermentation. The pods are carefully harvested by hand. Experience and ability are necessary in cutting the pods to avoid to damage the beans inside. The beans and pulp are extracted and piled up in crates or baskets and left to rest for up to 5 or 6 days. During this period a series of fermentation processes start: initially alcoholic, then lactic and finally acetic.
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