Underdrying may result to molds when cacao beans are stored while overdrying may result for cacao beans to lose a lot of weight thus loss of potential revenue.
As for chocolate makers, post-harvest process helps in the development of cacao flavor. Also, when you're working with farmers, determining off-flavors may help improve fermentation or drying protocols.
To learn more about the cacao bean drying, watch our video down below.
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