Harvesting Cacao

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The majority of the cacao
harvested during the last fifty
years has been of the Forastero or
low grade Trinitarios varieties;
only 5% per year comes from the
higher end Trinitarios and
Criollos. While modern technology
has been introduced into the
harvesting process of Cacao, there
are still major processes that
must be followed.
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The cacao pods which surround the
beans and the sweet white pulp are
harvested, (the cacao tree has no
natural ability to spread the
cacao beans in order to
propagate), in nature this is
dealt with by rodents (squirrels,
rats and monkeys) on plantations,
this process is dealt with by
humans. The sweet white pulp is
what the rodents are actually
looking for, as a rule they leave
the bitter beans alone. The beans
and pulp are removed from the pods
and left to ferment in bins or
piles for somewhere between three
and seven days.
After fermentation it is necessary to
dry them quickly to avoid growth
of mold, this is done by spreading
them in the sun whenever possible
and if the weather permits it.
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The next step is to roast the
beans at a very high temperature
over a short period of time.
After being graded and ground the
cocoa butter (or fat) is removed,
the remaining liquid is called
chocolate liquor. There are two
methods of removing the cocoa
butter from the beans:
· The Broma process was
discovered by Domingo Ghirardelli
in 1865, he noticed that when you
hand a bag of ground cacao beans
in a warm room, the gat (cocoa
butter) would drip off, the
remaining residue is what is used
to make ground cocoa. It is the
common method of cocoa and
chocolate production in America.
This method extracts a better
quality of cocoa butter than the
process of pressing. The taste is
also more intense as no alkalis
are added to the process.
· The Dutch process was
developed by Coenraad Johannes van
Houten around 1828, his system
treat the cocoa with and
alkalizing agent then it is
pressed with a hydraulic press,
which changes it color and gives
it a less bitter flavor. Most of
todays candies are made using the
press method.
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About the Author:
C. SanDago used to be an office and motel cleaner earning minimum wage on a contract by contract basis, working very
hard to make ends meet. Being forced to stay at home after her baby, she says it was like a "visit from an angel"...
She had to find a way to earn a living from home... with no pedigree, a high school dropout it was like a live changing event!

Today she makes in excess of $80,000 a month and enjoys an extraordinary life! She considers herself extremely fortunate
to have found the right business to give her such break in life!



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