Poor post-harvesting practices is one of the factors limiting quality cocoa production among farmers. How the cocoa beans are handled after they are removed from the pods has the biggest impact on ...

Kampala — In Kasawo, north of Kampala, cocoa farmer Abubaker Kisekka no longer climbs atop towering wooden boxes to tend his beans. A locally-made innovation for fermenting cocoa beans has replaced ...

From her own experience, Julie Lestang knows what happens when undesirable microorganisms penetrate the cacao fermentation process. Before coming to Zurich in November 2021, she worked for two years ...

Pierre Herme has added to the knowledge we have about chocolate making, as well as enriching the diversity of types of chocolate available. It's still an experiment but hopefully by working directly ...

IN the preparation of cacao beans for marketing, it is the normal practice to heap the fresh beans in boxes, so that their covering of mucilaginous pulp can be broken down through the action of yeasts ...