Verarbeitungsprozess der Schokolade
In den Herkunftsländern
The most important part of chocolate is the seed of the cacao plant, i.e. the cocoa bean. This bean of course undergoes a total transformation before it can be used effectively to make chocolate.
After the harvest, the cacao fruit pods are opened with a large knife and the contents, i.e. the beans and the fruit flesh, are carefully scooped out. As soon as the cacao fruit pods are opened, the actual processing i.e. the fermentation process begins. In this phase the cocoa beans are fermented together with the fruit flesh.
After the fermentation process comes the drying process. During this process the seeds are dried until they have a moisture content of about 7%.
Afterwards the beans are sorted by quality and size and then packed into bags. Finally the beans are in turn shipped to the importer’s country.
