17/12/2013 - Article
This book reviews the various postharvest operations used for cocoa. It should help producers control the quality of their product. It provides cocoa buyers and chocolate makers with facts to help them trace the history of a cocoa, remedy defects, if any, and define specifications. Chocolate manufacturers, couverture suppliers and artisan chocolate makers will be able to understand how to access the quality and flavour they are seeking.
Everything hinges on cocoa postharvest operations! Each cocoa has an intrinsic quality potential that depends on the variety planted, the terroir and the grower's skills. However, that potential can be exploited or, conversely, adversely affected, during postharvest operations. This is proof of their importance and of the need to know what exactly happens at this stage.
From harvesting through fermentation, drying, washing and storage, everything a cocoa grower does affects the end quality of the product. However, growers often fail to realize the consequences of their actions. This book looks at the operations that affect cocoa bean quality. Growers will thus be able to choose, based on hard facts, to produce the quality their customers require.
Cocoa buyers and chocolate manufacturers generally do not know where a given cocoa characteristic stems from. This book will teach them how to trace the "history" of a cocoa based on simple information, so as to remedy possible defects or work with growers to draft reliable specifications.
Lastly, the book provides chocolate manufacturers, couverture suppliers and artisan chocolate makers with the necessary indications to allow them to discuss matters with their suppliers and choose the quality and even the flavours they require.
The author shares his forty years' experience with players in the cocoa supply chain in this book, which comprises three independent parts. The first, which is theoretical, addresses the notions of quality and its determining factors. The second looks at the scientific and technical aspects of quality production, explaining all the possible consequences of different practices. The third part concludes by describing good practice in terms of postharvest techniques.
Qualité du cacao - L’impact du traitement post-récolte