After harvesting the pods are split by a machine, the precious beans must not be damaged. Debones are scooped with pulp and all and placed in a mountain on job leaves. The banana leaves are folded shut and covered with even more approaches to close the mountain. Now the fermentation process that takes about 6 days begins.

The bacteria present in the air multiply and ferment on the sweet pulp, converting it into an acidic juice. The temperature rises in the package and this causes the magical change. The beans changed color from purple to chocolate brown and the cocoa scent developed. This is the first process of superior quality beans.

However, this process is sometimes skipped. There are supporters and opponents of this process between the planters and planters.

 

The cocoa bean grows in large pods on the cocoa tree, Theobroma cacao, a green plant that thrives in tropical cocoa trees between 20 ° north and 20 ° south of the equator.

The tree is very demanding; he does not greet too high, cold or dry places, he has to be protected from wind, sun and food. He is also hypersensitive to various rot and fungal diseases. Traditionally, cocoa beans are grown in the shelter of taller trees, which corresponds to its habitat in the jungle. In areas such as Grenada and parts of Jamaica, it grows without shelter if there is sufficient moisture and nutrients in the ground. it is about the size of an apple tree and bears fruit from the third year onwards.With a bit of luck he does this for 20 years, the trees can grow to 100 years old.4 The shiny dark green leaves, similar to those of laurel, become 30 cm long.

 

The small pale pink flowers grow in dense clusters on the trunk and on the main branches on a kind of raised cushions. After the pollination, the flowers develop in about 5 months to pods. The pods turn from bright red to green, purple and yellow as they ripen. Ripe pods are about 20cm long oval and pointed and each contain twenty to veetig beans in a bed of white soft pulp. 

On the basis of the color of the pod and by tapping it, it is determined whether it is ripe. It takes many years of experience to know exactly when the pods are fully ripe for picking. Experienced pickers are highly regarded.The puddles are removed from the tree by cutting the stems.

 

With pods within reach this is done with a machette, for the higher pods a stick with a bent knife is used. The cutting should be done carefully so as not to damage the soft pads. these continue to give flowers and therefore also new pods.