详情
Immature cocoa pods have a variety of colors,
but most often are green, red, or purple, and as they mature
their color tends towards yellow or orange, particularly in their
creases. The ripe and near-ripe pods, as judged by their
color, are harvested from the trunk and branches of the cocoa
tree with a curved on a long pole. The pods (or the
seeds extracted from them) are transported to
the fermentation area on the plantation.
The harvested pods are then opened—typically
with a machete—the pulp and cocoa seeds are removed and
the rind is discarded. The pulp and seeds are then
piled in heaps, placed in bins, or laid out on grates for several
days. During this time, the seeds and pulp undergo "sweating",
where the thick pulp liquefies as it ferments. The fermented pulp
trickles away, leaving cocoa seeds behind to be collected.
Sweating is important for the quality of the beans, which
originally have a strong bitter taste. If sweating is
interrupted, the resulting cocoa may be ruined; if underdone, the
cocoa seed maintains a flavor similar to
raw potatoes and becomes susceptible
to mildew. We have the quality control team, and we take
care of the entire process as professionals, we always dry our
product under the sun, as no extraneous flavors such as smoke or
oil are introduced which might otherwise taint the
flavor.
| 国家: |
China |
| 型号: |
CB565
|
| 离岸价格: |
（面議）
获取最新报价
|
| 位置: |
- |
| 最小订单价格: |
- |
| 最小订单: |
3000 Metric Ton |
| 包装细节: |
Mega-Bulk |
| 交货时间: |
20 days after the contract |
| 供应能力: |
500000 Metric Ton per Year |
| 付款方式: |
L/C, T/T |
| 產品組 : |
- |
