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Products from cocoa bean processing
Nutritional Composition per 100 g Cocoa Powder
Carbohydrate 16.5 g
Protein 21.5 g
Fat 11 g
Dietary fiber 34 g
Polyphenols 7-18 g
Theobromine 2.5 g
Caffeine 0.1 g
Potassium 2g
Calcium 150 mg
Magnesium 550 mg
Phosphorous 700 mg
QUALITY
Rudyanto Hady
BARRY CALLEBAUT
Quality through the value chain
• Farmers’
• Collectors
• Traders
• Grinders
• Chocolate manufacturers
COCOA VARIETIES
•Criollo
•Forastero
•Trinitario
Cultivars and Related Species
Cacao types are classified into three main groups: criollo,
forastero and trinitario. Criollo cacao developed in northern
South America and Central America, and have thin walled, red
or yellow fruits. The seeds are large, round, white or pale
purple, not astringent, and produce the highest quality
chocolate. Unfortunately, criollo types are low yielding and
susceptible to many diseases, and are rare in
cultivation. Forastero cacaos are from the Amazon Basin, and
have a thick walled, smooth, usually yellow fruit. The seeds
are flattened and purple in color. Forastero cacaos are very
productive, and dominate the world cacao
production. Trinitario cacaos arose in Trinidad as hybrids of
criollo and forastero types. They are highly variable, and
considered high quality for chocolate production.
A TREE AND ITS FRUIT
Every tree that does not bear good fruit is
cut down and thrown into the fire.
• Harvest
• Pod Breaking and Bean Removal
• Pod Storage
• Fermentation
• Drying
• Storage
Pod Harvesting
HARVESTING
“So let’s not get tired of doing what is
good. At just the right time we will reap a
harvest of blessing if we don't give up.”
Grinding
Pressing