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Fermentation, Drying and Storage of Cacao Beans

A good Cacao bean can make or break the consumer experience. To ensure the best experience - adequate care needs to be taken for fermentation, drying, and storage of cacao beans.

RaymondCromwell
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Fermentation, Drying and Storage of Cacao Beans

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  1. About Cacao Beans Cacao beans are the essential beans for chocolate, making them a precious and highly valued product for their taste. Global cocoa production peaked at 4.8 million tons in 2020-2021. So, let us understandthefermentation, drying and storage of Cacao Beans.

  2. Fermentation Process Fermentation process is key to transforming cacao beans to delicious chocolate. This fermentation process includes an aerobic and anaerobic phase and decides the final flavor and acidity of the beans. To ensure seamless fermentation, the right attention needs to be paid to temperature, faulty beans and time.

  3. Drying Process After the fermentation process, Cacao beans go through a phase called drying. Here, freshly fermented beans are dried over 5 to 7 days. If drying is too fast, it leaves the beans too bitter and acidic. If drying takes longer, the beans may fall prey to mold contamination. Throughout this entire process, the beans lose half their weight and nearly all moisture - a properly dried bean is expected to have only 7% moisture. Drying beans can be achieved in two ways: sun drying or artificial drying.

  4. Drying Process: Sun Drying Sun drying is the method commonly used by small and bootstrapped farmers, as it has next to no overhead costs. In this method, the beans are spread evenly on mats or rugs and dried under direct sunlight. With dry and hot weather, this process is easily achievable.

  5. Drying Process: Mechanical Drying The second method is extracting moisture artificially from the beans through mechanical drying. This requires an investment in machinery. It is better suited for cacao growing countries that have humid weather. Although sun drying is cheaper, it leaves the beans exposed to insects and pollutants. They can impact the flavor and quality of the beans.

  6. Storage After all these processes, the beans are ready to be stored, shipped and processed. It is advisable to use Professional vacuum packing bags or hermetic grain storage bags. They help keep these beans in their prime conditions as they travel across the world. Another enemy of freshly dried beans is moisture - excess moisture can affect the Free Fatty Acid (FFA) in the beans. This measures the rancidity of cacao. Without hermetic grain storage bags or vacuum packing bags, this rancidity can rise, ruining the beans and making it unsellable. Fresh beans should have FFA between 1.0% - 1.7% levels.

  7. Contact Us Website:- www.ecotactbags.com/ Phone - +91 11 47028340, +91 11 23938035 Email:-info@ecotactbags.com

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