Production
Standardization of quality standards
To achieve the objectives of offering quality cocoa to our customers, it is imperative to standardize the quality standards for harvesting, transportation, selection, postharvest handling and cocoa collections, as this will ensure the proper functioning of the control, delegate and demand responsibilities to obtain the expected efficiency of the processes.
Transportation of freshly harvested cocoa
It is carried out from each site to the collection centre, the producers deliver the cocoa harvested in bags of 50kg reinforced mesh, for the harvest the farmer must deliver a cocoa in excellent conditions, free of monilia, without maguey or mixtures of varieties.
Fermentation
The cacao goes immediately inside the special savage wooden boxes for this process, with a maximum capacity of 10qq per box. The boxes will be filled in a continuous process of 96/120 hours with interspersed removals.
Sun-dried
When the cacao leaves the fermentation boxes, goes straight away into drying beds for the time necessary to eliminate all moisture and leave it ready for packaging, storage and export, drying is carried out with lapses to enhance the quality and within of a greenhouse to protect against rain and birds.
Classification of cacao
The cacao is classified manually once is already dry by the women of the community, they classify size and the few impurities.
Storage and traceability
The place where the cocoa sacks are stored is a qualified warehouse, properly made to store dry cocoa, it carries pallets to avoid direct contact with the floor, to maintain the drying and to avoid deterioration of the cocoa. The most important process of our storage policy is to clearly track and identify the traceability of each lot.
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