Cacao Post Harvest Technical Guide

Did you know that more than 90% of cocoa quality depends on post-harvest processes?

Before being transformed into chocolate, cocoa beans must be fermented and dried. These two steps are crucial to produce quality beans. The recipe followed between harvest and storage of the beans will remove the bitterness from the beans to reveal a subtle and balanced final flavour but is also crucial for their good preservation.

As part of our AFD-funded cocoa project in Cameroon, we have put together a practical guide to detail the steps involved in setting up a post-harvest bean processing centre, from set-up to operation!

Spoiler Alert: Our colleague Marie is currently in the field to prepare the next harvest. The cocoa trees are full of flowers and little pods that will be ready very soon.