Cocoa beans are farmed by cultivating cacao trees, harvesting the pods that grow directly on the trunk and larger branches, and then extracting and processing the beans inside. Here's a more detailed breakdown:
Cocoa Farming Process
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Cultivation:
- Cacao trees ( Theobroma cacao) thrive in hot, humid climates within 20 degrees latitude of the Equator.
- Farmers typically plant cacao trees in the shade of taller trees like banana, coconut, or rubber trees. This provides protection from direct sunlight, which can damage the young cacao trees.
- Seedlings or grafted plants are used for cultivation.
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Growth & Pod Development:
- It takes 3-5 years for a cacao tree to begin producing pods.
- The beans grow inside football-shaped pods directly on the trunk and larger branches of the tree. This unusual growth pattern is called cauliflory.
- An average cacao tree yields 30-40 pods annually.
- Pods can be green, yellow, orange, or red, depending on the cacao variety.
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Harvesting:
- Pods are usually harvested twice a year.
- Harvesting is typically done manually using machetes or knives to carefully cut the pods from the tree without damaging the tree itself.
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Pod Opening & Bean Extraction:
- Harvested pods are opened, usually on site, to extract the cocoa beans.
- The beans are surrounded by a white, pulpy substance.
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Fermentation:
- The extracted beans and pulp are piled into heaps or placed in wooden boxes for fermentation.
- This process lasts for several days and is crucial for developing the characteristic chocolate flavor. Microorganisms break down the pulp, generating heat and acids that kill the bean and begin flavor development.
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Drying:
- After fermentation, the beans are spread out in the sun to dry.
- This reduces the moisture content and further develops the flavor.
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Cleaning & Sorting:
- Once dried, the beans are cleaned to remove any debris.
- They are also sorted to remove any broken or defective beans.
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Packaging & Shipping:
- Finally, the cocoa beans are packaged, usually in jute bags, and shipped to processing facilities around the world where they will be further processed into chocolate and cocoa products.
