¿How do we do it?

Discover the cocoa production process

1.

Nurseries in development and plants suitable for transplanting

With Cocoa, they apply agronomic management techniques such as: Plant development in nurseries, selecting the best seeds for planting, renewal and development of rootstocks for grafting.

2.

Sowing and Transplanting

After the optimal development of the plants in the nurseries, they proceed to their definitive sowing in the field, complying with the technical distancing parameter, considering temporary and permanent shade.

3.

Cocoa Harvest

They carry it out at the time of ripening of the fruits, whose state they recognize by the change in their color, which occurs between 160 and 185 days after the fertilization of the flower.

4.

Pre-Fermentation

The harvested fruits are kept indoors for 5 to 10 days, before opening them and extracting the Almonds, with the purpose of promoting the development of biochemical processes inside the Grains, which help improve the quality achieved in fermentation. later.

5.

Grains covered with leaves or bags during fermentation

It is ensured that the drains are permeable and allow the liquids released during the process to escape, facilitating aeration and avoiding an exaggerated increase in temperature and bad odors.

6.

Guillotine cutting tests to evaluate fermentation

Trinitario Fermenter: It is the most used. System used to process large quantities of cocoa and consists of a series of boxes measuring 1 x 1 x 0.65 m, with a capacity for 900 to 1,000 kg, built with odor-free wood, such as apamate or saquisaqui.

7.

Cocoa Drying

An analysis is carried out to determine the quality. After the general benefit processes applied to cocoa, almonds are selected to be analyzed in order to determine their quality and their respective classification.

8.

Selection of grains for bagging

In the analyzes for bean color, the percentage of light to dark brown beans is evaluated, which is characteristic of well-fermented cocoa. Likewise in the sensory analysis the almonds without bitterness with very low astringency. The results of the analyzes classify our cocoa as extra-fine commercial cocoa, which speaks of the genetic quality of our Creole cocoa.

9.

Control at port for export

We control the entire process. We select the product, bag it and transport it to the port, controlling the product at all times. The National Institute of Comprehensive Agricultural Service (INSAI) & The Bolivarian National Guard (GNB), carries out the inspection of all plant material for export purposes, giving the rigor controls in order to guarantee that the legal regulations to proceed are being met. authorize and give departure to their destination abroad.