AFTER harvesting cocoa pods from trees, there are some compusory processing techniques which cocoa farmers must do in order to get good profit. One of such techniques is what is called fermentation.

Fermentation of cocoa seeds should be done for five days in order to add commercial value to it in the international market. This would also boost its aroma, which is a necessary factor for any European buyers.

To ferment of cocoa seeds, open the ripe, harvested, pods with a knife to extract the embedded seeds. After that, put the seeds inside a bag, techniques seal it and leave it like that for five more days.

If it does not ferment very well, the buyer will discount the price, that is, cocoa farmers will be offered less money for unfermented cocoa seeds.