Micro fermentation toolkits: exploiting the flavour potential of the bean.
Cocoa is not often managed specifically for pollination and perhaps this needs to change.
The plantations suffer from low yields and when coupled with an observed scarcity of midges, there is a question as whether farms have limited amounts of pollinators.
While roasting cocoa beans in the hot tropical sun may seem exotic to some, it is a time and labour limiting step which makes the entire process inefficient.
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