20
Aug
In fact it s been stated that without fermentation cacao would have no flavor at all. The beans are then removed from the cocoa pods are collected and put in a cocoa fermenting boxes or the sweatbox which are located at the plantation.
There are multiple ways to ferment cocoa beans.
Fermentation of cacao beans. The fermentation of cacao beans is crucial to the production of quality cocoa. Fermentation brings out the chocolate flavor that you re familiar with. Before fermentation cacao beans have a very bitter taste and without fermentation the rich chocolate flavor wouldn t exist.
Fermentation techniques vary depending on the region and the grower. Some prefer to lay them out in baskets while others place the cacao beans in heaps. Fermentation is essential to flavor development and the final acidity of cacao beans.
In fact it s been stated that without fermentation cacao would have no flavor at all. But one thing should be clarified. Cacao beans are not fermented.
Rather yeasts bacteria and enzymes ferment the juicy white pulp or baba that surrounds the cacao beans. The beans endure the heat acid and enzyme effects from the fermentation of the pulp and are transformed both internally and externally as a. How do you ferment cocoa beans.
There are multiple ways to ferment cocoa beans. Cocoa fermentation techniques include placing the extracted pulp on mats or in buckets to dry. Sometimes banana leaves or reeds lay on top of them to help protect them.
By leaving them to ferment the alcohol in the beans changes to acetic or lactic acid. The cocoa beans fermentation process. The cocoa beans are picked from the farm and carefully removed from their cocoa pods that hold about 40 cocoa beans.
Farmers who are careful will rap the cocoa pod on a rock or a tree and the pod will easily break this ensures that the beans are not injured. The beans are then removed from the cocoa pods are collected and put in a cocoa fermenting boxes or the sweatbox which are located at the plantation. The cacao beans are later transferred to wooden crates or baskets with banana leaves in between and on top to enable an optimal fermentation.
The duration of the fermentation depends on the variety and is from 2 to more than 7 days.