Cultivation, processing and export
Fermentation and further processing
During the fermentation* the chemical and physical structure of the cocoa beans is changing and the cocoa develops its typical color and flavour. A roasting step is needed to fully unfold the flavor.
After having been dried under the tropical sun, the handpicked cocoa is packed in bags and stored until it is shipped to Europe. The beans are roasted by a European cocoa processor in order to produce cocoa powder and cocoa butter.
* Treatment by which a substance is stored at warm temperatures throughout a certain period, whereby micro organisms and enzymes (ferments) cause chemical alterations (particularly in use for the refinement of luxury foodstuffs, such as tea, tobacco, coffee, cocoa) – Cited from: Bertelsmann