An Introduction: Cacao Primary Processing by SARAI Expert, Dr. Calixto Protacio of CAFS, UPLB

Growing global demand in the cocoa-chocolate industry represents an opportunity for the Philippines. However, the country must first address significant constraints in the farm level. Produce from small scale cacao farmers are mostly not acceptable in the institutional and world markets. This is due to our beans are lacking with chocolate flavor and aroma due to improper fermentation. This module will bring you the step by step processing of cacao beans together with the importance to complete each step to obtain the best quality of cocoa.

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