Inventor of Cold Cured Cocoa Beans鈩� & Cool Cured Cocoa Beans鈩�.
At my Independent Cacao Innovation & Research Center in Ilh茅us, Bahia, Brazil, I create value & develop new technologies based on scientific principles, my unique 'know how' from personal hands-on experience with cacao and 'out of the box' thinking for improvement of the post harvest processing of cacao fruit, cocoa beans & related foods.
Cocoa bean quality depends on climate, soil & aspects of the particular growing environment (terroir), variety (forasteros, criollo, trinitario or nacional), & handling during & after harvest. Post harvest processing, curing (fermentation & drying) is by far the most difficult, problemati
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