A cocoa pod (fruit) has a rough and leathery rind about 2 cm (0.*9
in) to 3 cm (1.2 in) thick (this varies with the origin and variety
of pod). It is filled with sweet, mucilaginous pulp (called 'baba
de cacao' in South America) with a lemonade like taste enclosing *0
to *0 large seeds that are fairly soft and a pale lavender to dark
brownish purple color. Due to heat buildup in the fermentation
process, cacao beans lose most of the purplish hue and become
mostly brown in color, with an adhered skin which includes the
dried remains of the fruity pulp. This skin is released easily
after roasting by winnowing. White seeds are found in some rare
varieties, usually mixed with purples, and are considered of higher
value. - Processing:
Naturally dried ( Sun Dried ) - Moisture
<7% - Mould
<3% - Slate
<3% - Faulty
<3% - Graining:
*****0 - Defective: **2%
MAX - Foreign matter: 1%
MAX - Broken:
<1% - Packaging Details:
*6kg cotton bags
