Français
3. Implementation
3.1 From post-harvest processing to walking cocoa
-
Step 1 – Pod harvesting
In most countries, harvesting takes place twice a year, but can be spread out over the whole year in very humid regions. The pods are harvested by hand when ripe, to obtain the best yield and optimum quality of cocoa beans. Ripeness is assessed both by the color of the pods and by the sound they make when lightly tapped.
-
Step 2 – Debossing
This operation involves breaking open the pods to release the seeds, which are encased in a white, mucilaginous pulp. Hulling is carried out manually, either by hitting the pods on a stone with a piece of wood, or by using a machete. Around 30...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Implementation
Characteristics and properties of the final product
Bibliography
Bibliography
Regulations
Décret n° 76-692 du 13 juillet 1976 pris pour l'application de la loi du 1 er août 1905 sur la répression des fraudes dans la vente des marchandises et des falsifications des denrées alimentaires, en ce qui concerne les produits de cacao et de chocolat destinés à la consommation humaine.
Directive 2000/36/EC of the European Parliament and of the Council...
Directory
International Coffee and Cocoa Organization http://www.icco.org
Syndicat du chocolat https://www.syndicatduchocolat.fr
The Ultimate Scientific and Technical Reference
