Collection of the cocoa beans
The collection of the cocoa beans is the start of the chocolate commodity chain. Farmers finish harvesting manually by growing the cacao trees. (water 7) The most popular cacao trees are Criollo, Forastero and Trinatario. The Trinatario is the hybrid and the combination of the Criollo and Forastero. Of course, the Trinatario combines all of the advantages, like productivity, disease resistance and quality of flavor. (water 7) When the cocoa pods are available, farmers cut them and expose the pulp. The pulp will then mix with the oxygen for around 6 days. The fermentation process takes place when the yeast and bacteria involve and help. (water 7) The fermentation can change the sugar into acetic acid, which is the killer to the beans. Additionally, the heat brought by the fermentation is also able to make the beans dead. (water 7) The dead beans are natural and ideal place for the chemical reaction. Only when the fermentation and chemical reaction happens at the proper time and lasts for proper length, the color and the taste of the cocoa beans can be fully developed. (water 7)
It would be better if we dry the beans as quick as possible, in case other things like the oil or smock from the outsider influence the flavor of the taste of the chocolate. (water 7)
