Through international cooperations with various funds and brokers, an alternative development program was established in 2000, the Cocoa Enterprises VRAE S.A. To market cocoa beans from 410 partner families. In the first year, the company succeeded in collecting and marketing conventional cocoa for the domestic market. In the following years, it was additionally able to expand to organic cocoa.
The production process is done by hand and with great care:
Before harvesting, the ears must be checked for the perfect degree of ripeness to ensure the quality of the final product.
At harvest, the fruit is hygienically packed to prevent it from being contaminated with external factors.
The first processing step is essential for the quality of the cocoa. In this process, the beans are laid out on plastic layers in the distillation flasks, thus creating moisture and reaching a temperature above 50 degrees. This fermentation step is very important because here the cocoa bean has released all its flavor.
The subsequent drying takes place in specialized stations so that the grain has the desired texture. The beans are then sterile packed and ready for export.
|1||just a trace, may not be found again|
|2||present in the sample|
|3–5||clearly characterizing the sample|
|9–10||maximum, you experienced in the sample|