Hobbies And Interests
Cultivation
While the cacao tree is grown in many countries, the main producers include Indonesia, Ivory Coast, Ghana, Nigeria, Brazil, Ecuador and Cameroon. The four main types of cacao that are grown are the trinitario, nacional, criollo and forastero. The forastero is mostly grown in Africa, but is also grown in South and Central America. It is favored because it gives a high yield compared to other types of cacao and makes up about 80 percent of the world's cacao production.
Harvesting
The fruit of the cacao tree is a pod that can be up to a foot in length. Colors of the pods vary depending on the type of tree and can be yellowy-brown or purple. There are between 20 to 40 cacao seeds or beans in each pod, surrounded by a pulp. The pulp is pink in color and has a sweetish-sour taste. The seed is oil-rich and is used to make cocoa and cocoa butter. During harvesting, workers cut down the pods with knives attached to long sticks and collect the pods in baskets. The pods are split open and the seeds are taken out by hand.
Fermentation
Once cacao pods have been opened and the seeds removed, they are transferred to larger containers. Each growing region has its own method of fermentation. In Ghana and Ivory Coast, for example, the heap method is used. Wet cacao beans are put on top of leaves and covered by another layer of leaves. The length of fermentation ranges from two days to a week, depending on the variety. Beans must be turned frequently to ensure the fermenting happens evenly. After fermentation is complete, the cacao seeds must be dried. They are spread out on mats and left to dry under the sun. Then they are placed into bags and are sold to chocolate makers.
Flavor
The flavor of cacao seeds or beans depends on both the variety and on other factors. These include the type of soil the tree grows in and how much rainfall and sunshine the tree is exposed to. In Ecuador, the amenolado variety of cacao tree produces seeds that have an excellent aroma. However, this type of tree is susceptible to disease and is difficult to grow. Likewise, the nacional also has a good aroma, but succumbs easily to disease and is not easy to cultivate. Most chocolate is made from a mixture of the cheaper types of cacao beans from a variety of regions and from different types of cacao trees. Specialty chocolates, which are made from cacao beans from one particular variety and region, allow connoisseurs to taste and compare the distinctive tastes and aromas of the different types of beans.