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1. Harvesting and Fermentation

Cocoa beans are harvested from cocoa trees (Theobroma cacao).
After harvesting, the beans are removed from the pods and placed in shallow containers or baskets to ferment. Fermentation is a crucial step that develops flavor and reduces bitterness.
During fermentation, the beans are exposed to air and heat, allowing enzymes to break down the pulp surrounding them.

2. Drying

Once fermented, the beans are spread out to dry. This step helps reduce moisture content and prevents mold growth.
Drying can occur naturally (sun-drying) or artificially (using drying machines).

3. Grading and Sorting

After drying, the beans are graded based on quality. Factors considered include size, color, and absence of defects.
Sorted beans are then packed into bags for export.

4. Further Processing

The majority of cocoa beans are exported to chocolate manufacturers and processors.
These companies further process the beans by roasting, cracking, winnowing (removing the shell), and grinding to produce cocoa liquor (also known as cocoa mass).
From cocoa liquor, various cocoa products are derived, including cocoa powder and cocoa butter.

Weight ratio between < cocoa beans fresh from the pods > and < cocoa beans fermented / dried >

When comparing the weight of cocoa beans fresh from the pods to those that have been fermented and dried, there's a significant reduction due to the drying process. Let's break it down:

1. Fresh Cocoa Beans (Undried)

Freshly harvested cocoa beans, straight from the pods, have an initial moisture content of about 60%.
These undried beans are relatively heavy due to their high water content.

2. Fermentation and Drying

After fermentation (typically lasting 5 to 7 days), the beans lose some of their moisture.
The drying process further reduces the moisture content to a safe level for storage and transportation.
A properly dried cocoa bean is expected to have only about 7% moisture.

3. Weight Reduction

Throughout this entire process, the beans lose approximately half their weight.
The final weight of fermented and dried cocoa beans is significantly lower than that of fresh beans.

In summary, the ratio in weight between fresh cocoa beans and fermented, dried beans is approximately 1:2 (fresh beans weigh roughly twice as much as their dried counterparts). Keep in mind that this reduction in weight is essential for quality and preservation during cocoa processing.

Source: Conversation with Copilot, 7/16/2024

(1) Comparison of the drying behavior of fermented cocoa (Theobroma cacao L .... https://www.icco.org/wp-content/uploads/T5.26.-COMPARISON-OF-THE-DRYING-BEHAVIOR-OF-FERMENTED-COCOA-THEOBROMA-CACAO-L.-BEANS-DRIED-IN-A-COCOA-HOUSE-G.pdf .

(2) The Complete Guide To Fermentation of Cacao Beans, Drying and Storage. https://packfreshfood.ecotactbags.com/blog/fermentation-drying-and-storage-of-cacao-beans .

(3) How To Ferment, Dry and Store Cacao Beans - Ecotact Bags. https://www.ecotactbags.com/blog/fermentation-drying-and-storage-of-cacao-beans .

(4) Stages of cocoa fermentation. https://www.cocoterra.com/stages-of-cocoa-fermentation/.

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