Harvesting of cocoa beans takes place all year round. The main harvests are from November to June. We usually harvest every two to three weeks. In addition, we collect a small crop in July and September.
Most planters prefer to get seeds from cocoa fruits right in the forest. This greatly saves the planter's time and labor resources. Seeds are immediately loaded into bags and lifted on mules to the fermentation baths. However, in this case, the purity of the seeds can be forgotten. Such cocoa beans will need to be roasted in the future. This is another reason why chocolate factories always roast cocoa beans. On the plantations of Nikola Kalida, cocoa fruits are harvested and delivered to the factory as a whole. Yes, it is much more laborious and time consuming. But we don't skimp on quality.
We wash all cocoa fruits in a solution of baking soda. The machetero team opens the fruits in a special way so as not to touch the seeds with their hands. This is well shown in the video. The second team works with seeds. They separate the seeds from the connective pulp. After that, we take the seeds to specially designed fermentation baths. Where we have the opportunity during the first few hours to collect excess juice - that is called the nectar of youth.
All over the world, only a few people have tasted cocoa nectar. It is very difficult to get it and it is a perishable product. In fact, it is a thick nectar that envelops cocoa seeds. We talk about all this on a tour of our chocolate factory and plantations. Approximately 200 grams of nectar can be obtained from 50 large fruits. A prerequisite is the observance of the cleanliness of the process! Before starting the fermentation, we skim off the excess juice, which sinks to the bottom of the fermentation bath under the natural pressure of the cocoa seeds. The design feature of our fermentation baths allows us to do just that. This is something amazing!
Harvesting takes place all year round. The main harvests are from November to May. We usually harvest in batches, roughly every two weeks. In addition, we collect a small harvest in June and September.
After each preparation of cocoa - cleaning of the territory. We return the cocoa rind to the plantations. After a few months, they will rot and turn into an excellent organic fertilizer. The production of cocoa and chocolate is a clean waste-free production! This was only the first stage of working with cocoa. Next, we will tell you about fermentation, natural sun drying of cocoa beans and amazing chocolate. Go to the next bookmark and enjoy the video..