/ http://www.slideshare.net/images/logo.gif / ºÝºÝߣShare feed for ºÝºÝߣshows by User: CarterRMiller https://cdn.slidesharecdn.com/profile-photo-CarterRMiller-48x48.jpg?cb=1523495417 Inventor of Cold Cured Cocoa Beansâ„¢ & Cool Cured Cocoa Beansâ„¢. At my Independent Cacao Innovation & Research Center in Ilhéus, 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 http://twitter.com/ColdCuredCocoa