Processing of Cocoa BeansThe cacao tree is a tall perennial evergreen bearing shiny leathery leaves and pod-like fruits on the main branches and on the trunk. The fruits, which are 2-4in. in diameter and 7-12 in. long, have a leathery skin which is initially dark green. Color changes from dark green through yellowish-orange to purple red when fully ripe. It is the seeds which after processing become the cocoa beans of commerce.
The ripe pods are cut from the trees, split open and the pulp and seeds removed. The mass is then covered and allowed to ferment for several days. This process is designed to kill the viability of the seed, to soften the pulp to facilitate subsequent separation and cleaning of the seed, and to commence the complex enzymatic reactions leading to the development of the characteristics flavor. The care with which the process is carried out has a significant effect upon the ultimate color and flavor of the roasted beans. The fermented beans are excessively wet and must be dried prior to storage or shipment. During this curing stage the beans change to the familiar brown color and ready for further processing. The cocoa beans consist of about 14% outer shell and 86% kernel or “nib”.
Before there were two main types of cocoa tree: Crillo and Forastero, which produce beans having quite different flavor characteristics; but today the distinction is less pronounce due to considerable cross-breeding and hybridization. These are known as “bulk pr basic beans” and “flavor beans”. Within these groups there are many distinct varieties generally known by a recognized common name. Selection of the characteristics of these varieties; and blending them to achieve a particular flavor effect is a skilled operation. Basic or bulk beans have a strong, harsh flavor character whereas that of flavor beans is smoother and more aromatic.
Processing of Cocoa Beans
