The quality control process begins on the farms, where the cocoa beans are harvested at the peak of ripeness. After handpicking the pods, the beans undergo fermentation, a critical stage that lasts 5-7 days. During fermentation, beans are placed in wooden boxes and covered with banana leaves, allowing natural enzymes to develop rich flavors. Following fermentation, the beans are sun-dried for 7-10 days to reduce moisture content and preserve flavor. Once dried, the beans are graded by size, quality, and aroma. Only the best beans meet PNG Cocoa’s stringent quality standards. These beans are then packed and prepared for export, ensuring traceability from farm to market.
We extend our sincere gratitude to the EU-STREIT PNG program for their vital role in supporting cocoa farmers across Papua New Guinea. Special thanks to Michael Lames, the National Cocoa Production Officer, for emphasizing the importance of maintaining high standards during the cocoa fermentation process. In this video, Mr. Lames will guide us through the essential steps and best practices for cocoa fermentation, as established by the PNG Cocoa Board. This guidance is crucial for ensuring that farmers continue to benefit from the good prices of cocoa by consistently producing high-quality beans.