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Cocoa that in its management chain does not maintain an organic process for one reason or another, remembering that organic is free of any application of chemical products prohibited by regulations.
In its handling from the farm and in each link of the chain, until its export, complies with the EU and NOP standards for organic agriculture. And then for continuity, the marketers and processors must follow the protocols and standards to guarantee that the consumer receives a final product. Organic foods are grown without artificial pesticides, fertilizers or herbicides.
Hispaniola cocoa undergoes a fermentation process to obtain a higher quality bean in terms of color, aroma and flavor. Fermentation is essential for the development of flavor and the final acidity of the cocoa beans.
9 CACAO FERMENTATION PROCESSES
1. In the anaerobic phase: thanks to the yeasts, the sugar in the fruit is transformed into alcohol.
2. The temperature rises, which may reach 40 degrees Celsius.
3. The cells of the fruit are broken and there is air penetration.
4. Alcohol is oxidized and transformed with the help of bacteria into acetic acid.
5. Acetic acid causes the death of the embryo.
6. The “chocolate flavor precursors” are started.
7. In the oxidation phase (when there is greater oxygen penetration) humidity decreases.
8. The color of the mucilage varies, it goes from white to light red or pink tones.
9. Note the presence of a brown peripheral ring in the almonds.
Cocoa fermented and produced on land completely under agroforestry systems, based on the organic production standards of the European Union, and the United States USDA/NOP. For the application of these standards we have an internal Control System that guarantees the traceability of our Product.
