1. Guidance on post-harvesting processing techniques suitable for use where limited quantities of beans are available

Both the Cacao of Excellence Programme and HCP recommend that commercial samples are harvested, fermented and dried according to best local practices.

Both the Cacao of Excellence Programme and HCP recommend that commercial samples are harvested, fermented and dried according to best local practices. The methods used will depend on the genetics of the planting material, local environmental conditions, technologies and facilities available. Further information on some of these factors can be found in Part III. Typically, fermentations require in the order of 50kg of wet beans, but the following guidelines can be used to prepare samples for flavour evaluation where more limited quantities of beans are available.
 

Harvesting, Pod-breaking and Bean Extraction for Small-Scale Fermentations

The guidelines provided in Part III Section 2 should be followed to ensure that only fully mature, ripe but not over ripe, non-diseased pods are harvested. Where the Batch insert micro fermentation method is to be used, to ferment a sample of beans enclosed within a mesh bag within a larger fermentation mass, it is important to ensure that the pods to provide beans for the surrounding fermentation mass are harvested on the same day as the sample pods.