Post-harvest Processing: The Fermentation and Drying of Cocoa

摘要

Six principle factors influence the quality of chocolate. Three of these factors are controlled on the farm while the other three are controlled in the factory. Farm factors are the genetics of the planted cocoa, the terroire (environmental conditions) and the post-harvest practices used in the preparation of the cocoa for market. Factory-based factors include the bean blend, roasting and the final chocolate-making process.