The document summarizes the process of cultivating and processing cocoa beans. It describes how cocoa beans grow on trees that are native to Central and South America. It then outlines the multi-step process used to extract the beans from pods, ferment and dry them to develop flavor, and roast them to produce cocoa powder. Key steps include fermenting the beans for 6-7 days, drying them, and transporting the dried beans in ventilated containers to maintain low moisture levels.

1. Anuharsh Gaur
(15/IFT/011)

2. • Very unusual tree with its cultivation
confined to limited areas and climatic
conditions.
• Processing is required both in the areas
where it is cultivated and in the factory.

3.  The emperor of Aztec (Mexico) had regularly
consumed a drink called Chocolatl- made by
roasting and grinding the cocoa nibs and
mixed with water, maize and spices.
 They believed it to have divine origin and later
the Swedish botanist Linnaus gave the name
Theobroma – Food of the Gods.
 This drink had high esteem as a nuptial aid
during wedding ceremonies.
 Originally prepared by the natives of Central
America

4. The tree is a native of the dense tropical
forest of the Amazon, growing in semi-
shade, warmth and high humidity.
Theobroma Cacao is the scientific name of
the plant that has commercial importance.
The plant has spread naturally west and
northward to Guyana, Mexico and later to
the Caribbean.

5. A powder made from cocoa (cacao) beans.
It is obtained from seeds of cacao, a
tropical tree 4-12 m high.
It contains 25 - 40 beans rounded or
flattened in shape and grey, purple or
bluish in color.

7. Cocoa bean seeds is first put in nursery.
As the tree reaches 1 to 1.5 feet the
transplant to the plantation
Pods grow directly on trunk on branches of
tree
There are 20 to 40 seeds of cocoa beans
& a tree produces about 0.5Kg to 2Kg
beans per year
The first cocoa can be harvested after 2
to 3 years

8. The pods required approx 5 to 6 months
to fully develop
The harvest could be year long but the
main crops are from November to April
Pods are removed from trees with a tool
which is a stick with along blade at the end
The empty pods are discarded & used as
fertilizers

9. The beans are extracted from ripe pods,
heaped into mounds so that they ferment.
It destroys the germ & helps to develop the
flavor.
They are then sorted, washed, dried &
roasted.

11.  The fermentation process takes approx 6 to 7
days
 The beans are turned around three times
during fermentation as it leads to lot of heat
being generated
 To check the fermentation status, some
beans are cut open to see the colour of the
beans that indicates if the fermentation was
long enough.
 (brown = fully fermented,
 purple = not enough fermented)
 The beans have a humidity of 16 to 17%

12. The beans undergo a pre –drying process
for approx 8hrs at 60º C
They are filled in a round mixing drum &
turned slowly to prevent sticking together
The beans have a humidity content of 12 -
13%

13. The beans are dried by the roller drier with
air to bring down the water content to
approx 8%

14. In bags of jute or sisal usually of a (gross)
weight of 60 - 65 kg, rarely of up to 100 kg.
New or high quality bags should be used
due to the high value of the cargo.

15.  Transport of bagged cargo in ventilated
containers (coffee containers) is possible subject
to compliance with lower limits for the water
content of goods, packaging and flooring. The
wooden flooring of the containers must be
absolutely clean and dry. If it has been washed, it
must have dried completely. Water content should
be 12%, corresponding to a lumber equilibrium
moisture content of 70%, so that the flooring does
not constitute an additional source of water vapor
to dampen the cocoa cargo and container
atmosphere.