How to Ferment Cacao Beans
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- Опубликовано: 15 июл 2020
- In this video, we discuss here about one part in the post-harvest process of the cacao beans
- CACAO FERMENTATION.
Fermentation is one of the most essential parts of flavor development and making delicious chocolate.
We tackled different types of fermentation and what the cacao farming industry in the Philippines and Davao City, where we are based, usually uses.
To find out more about it, watch till the end!
Questions? Comments?
We'd love to hear from you!
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What are your experiences with fermenting cacao beans? Any other tips you can share?
Hi Sir Ken we would like to ask we tried to ferment but it turned into black color with molds on it. Please advise us. Thank you.
Hi Rachel can you place in comment section the fermentation style and protocols that you did and also the how you dried the beans?
I use koji-cacao fermentation. It turns out just fine.
Hi
I'm Sayeed Hossen from Bangladesh.
I'm very much interested on cacao. So i need some cacao seeds or baby tree. Can you help me to get some.
@@sayeedhossen6671 Hi Sayeed. we Appreciate you watching the videos and supporting the channel. We do not export or sell seelings anymore since 2019. Also we have not tried shipping it out of our country either.
Thank you very much for this very informative & important post-harvest process of fermentation. Great work! Looking forward to learning more from your next video!
Salamat Sir Jess. We can only share what we have learned so that more people can do the same.
Thanks for sharing your knowledge
You’re welcome. Thank you for supporting the channel
Wow! Clearly explained the process. Thank you.
Thank you 🙏
I tried to ferment cacao beans in empty biscuit containers and after six days, they were fermented with the odor of vinegar, that's the juice from the pulp brought by the yeast and when dried, the beans turned brownish and when I tried the roasted beans, they taste like chocolate.
Amazing. Great work
@@cacaocultureph Thank you 😊.
Thanks, very useful po ang information!
Your welcome sir😊
Great video. Very helpful general information with some interesting tips and guidance. Thank you.
You’re welcome
Thank you for your good information! You help my research more completely so much!
You are so welcome!
You are now my new favorite cacao teacher! Thank you so much for this video 😊 new subscriber from Southern Leyte ❤️
Thanks for subbing! Really appreciate the support Sarah! Good Luck on your cacao journey
Thanks for this video, we dont know what to do with our cacao coz there’s a lot! Just subscribed to your channel, and looking forward to more videos!
Thanks for subbing! Really appreciate the support from you guys.
Good luck on your cacao journey
Thank you for sharing us ur knowledged about the cacao fermentation, I am happy because I learned a lot❣️
My pleasure 😊 good luck on your cacao journey
I love to watch this video and how you do the fermentation. I have questions:
1. The box you used, what size is it and are there holes around them?
2. The beans that I fermented were vary, small and big. What are the effects toward the fermentation process when the size of the beans are different?
3. What are the taste of underfermented beans and overfermented beans? Our fermented beans, after being dried and processed, the taste is sour.
Thank you...
Thanks for the great video.
You’re welcome ☺️
I'm so excited to make my own chocolate from scratch!!! Thanks for this vid
You’re welcome ☺️ thanks for supporting the channel
Very informative video! I am on day six of fermenting in a mason jar from one cacao pod. I’m letting it get air for about two minutes a day, and I’ve gone through bubbles and juice which I’ve drained. However they are turning brown. I’m a little worried that the process is taking a little bit too long. Any suggestions without adding yeast? How long should I let air get to it and for how many more days?
Thanks for sharing video mag cacao planting ako
You're welcome! Good luck on your cacao journey
Thanks for sharing us kn how to ferment Cacao and the importance of fermenting protocol for the quality of Cacao...
My pleasure 😊 Thank you for watching and supporting our channel! God bless and Good luck on your cacao journey
Thanks po for the info. Just started cacao farming and have some fruits already and Eager to make chocolate in the future.
Great 👍 Thanks for supporting the channel. Hope we are able to give you guys some value in the information that we share. Good luck on your chocolate journey🍫😍🍫
Woww galing thank you po sir Ken
You’re welcome ☺️
Thank you for sharing. I learned a lot and inspired to be agri-preneur too.
Wonderful! Good luck on your journey
Interesting topic, im sure this will help to me and others planning cacao business. Keep it up sir more content Godbless
Glad it was helpful for you Paul. Definitely we will come up with more learning videos.
Thanks for this informative video.🙏 I wanted to ask if we are using basket method or banana leaf method do we keep them open to the air. Or we have to cover it air tight and if so how to do it
Best video explaining this process. Thank you! 🙏🏽💕
Glad it was helpful! 🥰
Awesomely clear!
Thank you 😊
What a very informative video sir. Thank you so much. It's a great help for me though I'm just a beginner and a small-scale farmer of cacao, I only have 100+ cacao trees but I am desiring of having my own chocolate. I really wish to experience and observe the actual activities in ur farm sir. God bless. Im from Zamboanga del Sur po
Thank you Ryan for your support and for subscribing to our channel. We look forward to the days when we can freely travel and meet people. We hope that day comes sooner. In the mean time keep watching and learning from us. We will try our best to upload new content. Good luck on your cacao journey
hi Sir thank you for asking me to check your channel when i commented in the poor traveller s group.. seems i have been doing everything wrong..
now i can follow the process step by step. thank you..
Hi Nancy. Thank you for subscribing to the channel. comment lang po if you have questions. Good luck on your cacao journey.
I love chocolate! Have a wonderful day beautiful lady😘😘😘 xox
Good teaching
Thank you 🙏
Hello
Thanks for this video
Please how long should the fermentation be done
Hey , first great video , and how can we do fermantation with small amount of coco beans at home ? Can you tell a small process thanks
love your logo!!!!!!
Thank you so much on your comment. We really appreciate what you've said.😍
Thankyou sir I am a young beginner and have been trying to go grow and make cocoa chocolate in Jamaica and these videos are great !!
Hello from the Philippines 🇵🇭 I’m glad you like the videos. Thanks for supporting our channel
Thanks for the info ❤ it.
You’re welcome ☺️
Thank you for the information sir! Very informative! Ang galing po ng pagkakapresent ng information. Kudos po!👍 Ask ko lang po wala po kami wooden basket. Okay lang po ba ang big casserole? Thank you.
Di ko pa po nakita na ginamit ang Casserole sa pag ferment. Sorry yung txt ata sa video nakalagay wooden - dapat po woven basket. mura lang itong mga woven baket. Try nyo po for your small batch fermentation.
very great info sir! maraming salamat.. susubukan namin to. check ko po iba pang video..
Thank you Levie sa support and sa pag comment po sa video. Natutuwa po kami na may natutunan po kayo sa aming mga videos😊
Thanks sir for an informative video.
Can I ask question sir?
I'm just curious about flavor of cacao beans, pwede nio PO b sir explain ung taste po ng best cacao beans?thank you po sa sagot nio PO.
Yesss i will support this i need this
Glad to hear it! Thanks for the support Sir Jun!
Sir pwede ba ako bili sayo or a content kuna lang din yong cacao mo if you have
On the third day I uncovered and they were all fuzzy (moldy). That was the only ripe bean so I can't really start over. Cleaned off all the mold, dried, and re-covered them. Mold seemed to be external only. Question is: should I toss them or keep going with the fermenting? Also why did it happen and how to prevent?
thank you, Sir
You’re welcome ☺️
Hello, what if the pulp gets moldy? Are the beans still usable?
Thank you.
You're welcome!
Thanks a heaps! Ur video was simple yet very helpful. I used pandan baskets as a fermentation container. I will see what’s gonna happen✔️
Thank you for watching our video and your feedback. We truly appreciate it. We try our best to simplify things as best we can.
Let us know how your fermentation experiment works out.
Good luck on your cacao journey!
Cacao Culture - Philippines day 1 I checked it.. it developed white mold kinda looked like cotton. 😢
@@enderdragonyt1230 was there any puntured holes or exitways for the cacao drippings to flow out?
@@enderdragonyt1230 did you make sure na may holes? kasi during this stage may byproduct na juice or water substance na need madrain or lumabas from the container or the fermentation basket. baka lang hindi ito nangyayari kaya nag molds.
Hello sir! Do you wash the cacao beans before drying them up? Thank you..
please more vlogs explanation about cacao fermentation. thanks.
Will do! Hopefully we can publish more soon. Thanks Ram fro supporting the channel!
Thank you sir! I’m a complete beginner, Making chocolates from complete scratch has been an interest for me as of late, Ive tried fermenting a small batch a couple days ago but mold has grew into it.
Hi Thanks for watching and commenting on our videos. We appreciate the support. 😊
If you don’t mind me asking, what is your current fermentation protocol that you are experiencing molds? What materials are you using?
Cacao Culture - Philippines It was a very small batch, 10 Cacao pods worth of beans, I put it in an open glass jar and left it on the top of my fridge for a couple days, then When I checked molds actually grew in it, I was pretty much clueless and It was my first time ever. I guess I lacked the right amount of research.
@@NotGilmore thanks for sharing your trial. I think you should check the video again on how the fermentation for cacao should be done.
Fermentation for cacao is different compared to how fermentation is done for other things.
Once you check out the video let me know if you have questions 😊 we hope the video can already tell you how to do it.
I've had the same mold happening on 3 different occasions, please help. Só basically, I should block oxygen thr firdt 2 days, that's the secret, and move them on the 3rd day
thanks! i was wondering why my fermented cacao beans had a kinda-sour after taste. in fact, i tasted the unfermented cacao and it kinda tastes good to (earthy -taste). not sure if fermentation helped me, or perhaps just needs a different method
Hi sir Marvi. Kami din when we started may mga super sour beans kami kasi mali ang aming pagka ferment. You can try experimenting first with smaller batches using basket fermentation. You can also check on our tips for developing your own fermentation protocol.
Let us know how your experiments are doing. We would love to hear more about it.
Salamat sa mga tips sir. Very informative video... Meron ba kayo mga seminar ng gnito sir, yung actual, meron kc akong mga cacao plants newbie lng po ako sa cacao farming, gusto ko po ma develop pa uung kaalaman ko. 😊 taga davao city lng po ako, calinan area. Dretso na kc ako magbilad sa. Mga beans after harvest wla na ferment2😁😊. Salamat sir at may natutunan ako sa inyong video.
Thank you maam 🥰 davao city has one of the highest pricing / buying na from farm kahit bilad lang. as long as ok po sa inyo ang kita tuloy tuloy lang po.
Good luck on your cacao journey
ohhh…so I have been doing my fermentation wrongly?! Thank you for this
Thank you for watching our videos 🥰 and supporting the channel
Thank you for the great videos! We've been trying to make cacao in Guadeloupe for some months, always a bit different. We've let beans (from 14 fruits) ferment for 6 days (in a small box covered with banana leafes) and we've been turning them every day. Now the colour changed and there is a lot less flesh around them, but they are not the colour like in your video and they're still kind of moist. Should we keep them longer in the box or is it okay to put them to dry? Greetings :)
I am not sure without seeing it but Please do try and dry it already. Trial and error is part of the process. We don’t get it perfectly first time around.
Let us know how it turned out😊
Non
Subscribed adone😍👍👍👍👍👍
Thanks
After fermenting the beans from 7 cacao pods, they turned black and dusty, like charcoal black. So i tried to rub them together to remove the dust. Do they have to be washed before drying them? Pls advs. Thanks.
Hello sir! Pwede po ba mahingi ang sukat ng fermentation box na my capacity na 50-100 kg? Papagawa sana ako ako. Thanks po.
Hiii, thanks for your channel 😁 Please , did you know a Farmer who use a starter culture in the box fermentation to optimise aroma flavor ... ???
Hi thanks for watching the videos and supporting the channel.😊 Unfortunately we do not know anyone personally using a starter culture for fermentation. I’ve read up some research about it but no one in our immediate circle does this.
thank you, another very useful question for me. Please, the most expensive cocoa in the world is from which country? and how much does it cost please? Is there a study, or a site which classifies cocoa according to their price ??? where are the values of cocoa listed?
I’ve been fermenting my cacao now for a few days and there’s some seeds with mold and this weird string stuff growing all over it does anyone know why?
Hi sir! I love your videos. I am an electronics engineering student doing thesis and I am thinking about adding technology in cacao beans fermentation process. May I ask what is the most common problem encountered during cacao fermentation process?
Hi Ivan, thank for watching our videos and supporting our channel.
I am not sure what problem requires electronics engineering solution to be honest. Right now it is the science behind the fermentation that people need to understand and the observational moments in the process in terms of alerts or trigger in doing the next action. Most of it comes from experience and a lot of trial and errors. If there was a machine that sends signals or alerts during the process that would be helpful.
Trying to make it fool proof and less human error. But I know malayo pa ito mangyari.
Good Luck on your thesis
@@cacaocultureph Cacao still has high oxalate even after fermentation. You can still ferment further with black banana peels with fermented Cacao to break down the oxalates and release the nutrients from cell walls.
@@cacaocultureph The finished product Cacao has high oxalates can cause kidney stones. It also is heaty and cause constipation. Have you investigated into further fermentation for domestic consumption...with grapes and other fruits.
I am not a cacao farmer, just an excited exotic fruit shopper… I tried a cacao pod for the first time the other day, ate some of the pulp, and saved some to try fermenting.
Some of the beans that I ate the pulp off of I saved, too.
I threw them in a jar with the remaining pulp-covered beans, covered them with filtered water(I figured it would act as a covering and fermentation distribution in place of the missing pulp), put a cloth over the top of the jar, and set it next to my gingerbug.
I’m three days in and it is very bubbly and smells yeasty!
I did not research how to do this before I did what I did. 😅
Any tips on how to proceed from here?
Tnx
You're welcome! thank you for supporting our channel
Should we change the banana leaf after 2 days while shifting the box
Thank you. This is super helpful. But my batch of Coco seeds had small white worms on the 4th day. Into fermentation. It was bubbling on the second day and I mixed it afterwards as well. Couldn't figure out what went wrong.
Ganun din sa amin sir. Di ko alam kung normal ba yun.
@@michaelangel9146 I'm sorry but I can't understand your language. English translation would be much appreciated thank you
Sorry. I was saying that the same thing happens into my cacao seed after days of fermentation. I dont know if its normal.
for small batch fermentation sir like sa wooven basket, do we still need to introduce oxygen by turning the beans on the third day?
Ideally yes so you can mix (turn) in temporary container then immediately transfer to another basket. If you don't have another basket you can turn and mix and put it inside the same basket but would be best if you clean the basket by replace the banana leaves or coverings from first two days.
Hi,
My name is John Varghese and I am from India, want to know, when we can assume that the cacao beans completed with the fermentation and ready for drying?
1.We can do the cut test... True
But, what need to be observed?
Only the cell break down? Or any colour changes?
2.The temperature gradually goes up and gradually comes down... True
But, Is there any specific point, which we can stop fermentation and take it for drying?
Thanks...
Good day sir! avid follower nyo po ako and bago palang sa cacai making.. ask ko lang po sa fermentation process kailangan po bang butasan ang dahon ng saging sa ilalim pag ilalagay na ang cacao seeds? Salamat po sa sagot!
Hi, you can slice the banana leaves 🍃 ma few times para may way mag flow ang drippings.
Thanks po for this video;)) Can I ask po if is there a way to know if the cacao beans are overfermented and underfermented? What mishaps po can occur to the final product (i.e Tableya) if the beans po are overfermented? How about naman po kapag underfermented? Thanks po!
Yes you can find out during fermentation. May tinatawag sila na cut test at certain points in the fermentation cycle they try and do this to find out if okay na. Essentially taste is the usual indicator pag dating sa tablea. Some may say na maasim ang tablea pag overfermented. pag under naman i kulang sa flavor. Hope our answer helps. Good luck po and thanks for supporting the channel.
thank you, another very useful question for me. Please, the most expensive cocoa in the world is from which country? and how much does it cost please? Is there a study, or a site which classifies cocoa according to their price ??? where are the values of cocoa listed?
official site web and another ... i want to know the price for my research 🙇♂️
You can search for cocoa bean price index online. I am not sure about classification price on variety.
Good day sir. Gusto ko Po sana mag start ng cacao plantation.. please help me.
Welp. There goes my small batch. I just opened a few okay (?) cacao pods and washed them and then placed them in a container with drain. Will this affect the sugar content drastically? Should I add sugar? Pls help huhu
Hi Angelinne, thank you for watching our videos and supporting our channel. If you have washed the beans and completely cleaned off the pulp then I will count this as a failed attempt for your first fermentation try. I do not think just adding sugar will help or do any good.
If you have washed the beans but did not remove the pulp, I guess there might still be a chance. Sugar level will probably be affected but I would not worry about for your first try. Observe and examine the output. This serves as a data that you can compare to when we you try again.
Hope that our answer has helped in some way. Good luck on your cacao journey. Enjoy the journey! have fun
Very informative ... here in my country we do not have cacao trees and Zero idea for me on such business... I am relocating in two months to Africa for a work mission , where near in the same work city there is plenty of Cacao farms ... and thinking to start a small parallel business with cacao... that is why I have found you ... and I will try to watch all your episode within the coming 72 hours .... one question here please : as per your protocol , how to segregate clones as per sizes for commercial quantities ... is it same as hands collection and separation ?
Thx for consideration ...
Hi Jak jak. Thanks for binging on our videos😊 If you don’t mind me asking where are you from?
Clone segregation can be done upon harvest in the field. Schedule harvest only a particular clone. If they bring pods to the fermentation area, segregation at the fermentation site can be done also.
You segregate before cracking open. I am not so sure what the common practice in Africa would be so you can first observe and see how you can do things.
Hope that this answer helps you. Good luck in your cacao journey 🍫🥰
Cacao Culture - Philippines ahhhh ok i see ... clones means is the big fruit !!! I see I see now ... thanks dear ... and I m from Lebanon 🇱🇧...
Have a safe trip to Africa Jak jak😊🍫 good luck on your cacao journey 🥰
Cacao Culture - Philippines ... relying on you during the journey way ☺️... thanks
Hey, thank you for the great video. I started my fermentation today with the basket method and banana leaves. Once i reach the aerobic phase of the fermenation how often do i need to turn the beans? And do i cover them the same way with banana leaves or do i cover them with a kitchen towel for air circulation? Thank you for your help🙏
davao diay ka sir? gina buhat namo after harvest is washing the seeds then sun drying it. we skipped through fermenting. sa pag follow ba ani na process mag saka value sa akoang product?
Fermentation develops flavor but you will need to invest in proper fermentation boxes and do trials for your farm. It will lead to higher income if properly done. But depending on your situation you will have to gauge if it is worth the time and effort
Hi,ano po clue pra ready n for sundrying ang fermented cacao? Is it about the temperature or by cut test? About rinsing po sa fermented cacao before sun drying hnd po ba mwwala ang AROMA? Thanks and more power po..
Hi rolydhans. Thank you for watching our video and commenting.
The simple answer is cut test. The Temperature is monitored every hour for record keeping. Certain stages of fermentation has different levels or ranges ng temprerature.
Try cutting beans before, middle and after fermentation to see the difference.
You can check out our video ruclips.net/video/0uVznXbAWYQ/видео.html where we talk about how to choose the best cacao beans. We talk briefly what fermented beans look like.
Hope our answer helps. Good luck on your cacao journey
There's Molds in my fermented cacaos what should I do?
My cacao beans have white/gray fluffy fungus or mold growing on it. Once tried the banana leaf with a close container and it got the same fungi, so this time tried just putting in an open container, covered with a cloth so bugs won't get in, and it got the fungi too.
Same happening to my, cacao, did you manage to solve the problem?
@@anthonymoussa2358I've done many fermentation techniques for less than 10kg cacao per batch. The most effective is Turning the cacao once a day. Removing the juice that occurs during 2-4 days. On the 6th-7th day when beans turned brown coating that's the sign of good fermentation.
I used mulberry leaves instead of banana leaves. It really matches the flavor tone of my cacao more on fruity-berries.
No molds encountered all the way to the last day of fermentation.
Mulberry leaves works good on me.
any idea where to buy a winnower/shell peeler separator?
Hi Elysees please check our video on winnowing. I am not sure what level or phase you are in the business. Winnower usually has a mechanical high cost and local ones need a lot of modifications para to fit cacao usage.
Imported ones you can check Godel Chocolates they import some equipment
HI Sir do you washed the beans after fermentation ?
Hi thank you for watching our video and commenting on our channel. For your question we do occasionally wash beans after fermentation to break the fermentation process by sort of cooling the beans down through washing before loading them on to the drying area.
I hope that this helps. Good luck in your cacao journey.
Hi, I am fermenting a very small batch of cacao beans. I plan to line a container with banana leaves add the cacao beans cover them with more banana leaves and close the container for the first two days. For the aerobic phase should I turn the beans and just leave the container open all the time ? Or turn and close the container time to time. I would really appreciate it if you replied.
Hi Arya, thanks for watching our video and also commenting here. We appreciate the support. I am curious as what kind of container do you plan to use?
@@cacaocultureph A simple plastic container. Thanks for replying😊
@@aryaaml Does the container have holes sa ilalim so that the liquid can pass through? Okay lang to line the container with banana leaves, pati sa top banana leaves and maybe heavy cloth like katsa. I don't think you need to seal it the banana covering and cloth is ok. yung holes lang sa ilalim to release the fluid because there will be a fluid build up during this process and you need to let it out if not mag molds sya.
Also hopefully your plastic container is food grade para safe parin.
@@cacaocultureph Okay thank you so much for your help. 😊
May i ask if do we need to wash the beans after turning in day 3?
No need
Good day sir mo conduct mo ug seminar or training sir pwed maka visit sa inyo farm para maka kita ko personal sa steps by steps pag process sa fermentation ug drying method salamat kaayo sir ug god bless hinaot maka reply ka sa Ako concern sir
Sir may hapon taga bukidnon po ako nag provide ka og cacao sedling sir.elmer n bonggo ni.quizon bukidnon.po
After 7 days I saw no change in my beans but they smell fermented but inside is purple
Sir? Kung 2 layer lang po yung box namin, ok lang po na 2days sa top then 3days sa bottom na box?
There’s more to fermentation than the number of days. May monitoring pa of temperature, per hour of time being fermented, the mixing of the beans.
You can mix outside the box then balik mo sa loob ng 2nd box… medyo mahirap iexplain but it is possible medyo matrabaho lang din
Sir yong nagawa ko po is after ko makuha ang cacao is hindi ko po siya na fermented today second day na po sa drying.
Kapag po ba sa time na gagawin na powder na po ang cacao is there a ingredient po na maleless ang acidity po nito?
Hi Titania, thank you for supporting the channel. There is no ingredient that you can add to lessen the acidity po.
One quick question , is it possible to use a colonial fermenter that is used for beer to ferment cacao bean with modern technology? Anyone
Hi Jacques. First off, thank you for checking out our video and commenting. That’s a very interesting question. Personally we are not familiar with conical fermenter used for beer but after checking it out and at first glance i think it would not work for cacao.
We have seen stainless steel boxes used for experiments for fermentation of cacao beans because they wanted a more sterilized environment for extracting other byproducts like cacao juice etc. We have also read experiment on introducing cultured yeasts to the process to create different flavor profiles for the cacao beans.
Hi po! Question po on the fermentation. :) when you use the fermentation using the box... do you put yeast on the beans? Or do the beans have a natural yeast na po? I tried one time to do a small batch. I didn’t put any yeast and used a jar lang po. :( at first i sealed it well... pero nothing happen. Then someone told me to put air... inamag siya after. :( sorry po for the questions. 1st time to try fermenting the beans. Would greatly appreciate your help. Thank you!
Hi Shineissey. Thanks for commenting on our video. Good question. In Cacao fermentation you do not need to add yeast because it is naturally occurring during the process.
I think you should look at cacao fermentation differently compared to other things that are commonly fermented. If you can rewatch the video, we discussed the fermentation process and the steps and what happens in those steps. The environment inside the jar does not allow some of those things to happen kaya po nag molds.
Hope you can rewatch the video as we explain these steps😊 thanks again, hope we were able to answer your questions
Cacao Culture thank you for your reply sir. Can i use a styro box instead of a basket? I saw in the video that i can use banana leaves at the bottom and to cover the beans. Will be going back to my dad’s farm to get cacao and try to ferment the beans again. Watching your videos has somehow encouraged me to try again. :)
I do not suggest a styro box to be used in fermentation. The liquid run off or sweatings na tinatawag needs to be released somehow.
Pag harevest pa lang kailangan na ng process,according to Doc Edward Barlaan 75% ripe ang cacao dapat mong i harvest hindi hilaw hindi rin masyadong hinog.
can I dry cacao without permentation? tnx a lot
Yes you can. It will not develop flavors as much as the fermented ones but yes you can.
Hi Cacao Culture! I am making a medium sized batch for my first time. I'm in Haiti and have access to fresh banana leaves. Should I wash the banana leaves before putting them in my box? Or will that remove some of the necessary yeast ....
Thank you so much!! We have several cacao trees here on our property and I am so excited to begin!
Hi Emelia, thanks for watching the videos and subscribing to the channel. For the banana leaves no need to wash. You can wipe off the dust but no need to wash. Good Luck on your first trial. And have fun doing the experiments.
Thank you sooo much for the reply!! I lined my bin with the banana leaves, and I have a drainage space under the cacao for the liquid. After one day of fermenting, I checked the cacao, and I am seeing a white fuzzy mold? Does this mean my whole batch is now bad? :(. What should I do now?
I think that’s the natural reaction pf the fermentation process. Let it happen then typically on the 3rd day you have to literally mix heavily the beans to introduce oxygen into it
Hi. How will you know if the cacao is ripe for harvesting? What should the color be?
Hi Ting, depending on the cacao variety or clone that you have, cacao pods (the fruit) changes color for deep dark maroon to red orange color and some from green to yellow.
Change in color is typical signal of ripening, and most of the experience farmers tap the pods and listen if it is ripe.
I hope that this answer was useful. Good luck on your cacao journey
@@cacaocultureph what should the sound be of a ripe cacao? Does it give a hollow sound?
I already subscribed to your channel and am now on the first day of fermentation. I harvested 4 cacaos, 2 were yellow (and ripe), 1 was green but the beans were ripe while one was maroon color and not ripe when i opened it. Tnx for your answer.
@@tinggonzales7806 yes medyo hollow. It's quite hard to describe haha. You are fermenting using 4 pods?
Can we ferment very small amount of beans? Less than 5 kilos? How? Can we add small amount of yeast to help the increase heat for the fermentation of cacao beans? Please help.. Beginner lang po sa pag ferment..
Hi Quennie, Yes you can ferment small quantities. If this is just for trials/experiments you can try less than 5kg especially if you do not have the volume of beans. I would usually recommend to start at least at 5 kg - 10kg for basket fermentation. Line the basket with banana leaves.
Yeast in the fermentation process is naturally occurring coming from the surroundings, handling of the raw beans, and from the banana leaves. For the first trial I would suggest that there's no need to add additional yeast to see a baseline performance of your fermentation. You can try adding on later experiments to see the difference.
Small quantity fermentation would have a different protocol and this will change when your volume increases so make sure to take down notes and record everything.
Good luck on your cacao journey and Fermentation experiments.
Can you show us what you can do with the cacao pulp nectar thanks :)
Hi Zookeyzz, thanks for watching our video and supporting the channel. Cacao Pulp nectar by products would include cacao juice, cacao vinegar. However we do not know yet the process on how it is done. Hopefully we can make a video in the future.
@@cacaocultureph I also know they make jam out of the nectar also wine
@@zookeyzz8168 That's also true. Wine and jams are also products.
What is the difference between fermented and unfermented cacao bean para gawing tableya, are health benefits are same?
Hi Ryan, thanks for watching our videos and supporting the channel. The major difference is flavor development. If there are difference in health benefits, I think it would be minimal to even discuss it.
Hello po we are researchers student po ask lang po namin kung pede po ba mapabilis ang fermentation? Ano po kayang possible chemical yung inilalagay sa process. Hopefully po na masagot. Thank you po and God bless.
No idea if meron ganun na option but i know if there specific additives during fermentation it is to develop a different flavor profile but not necessarily to speed it up.
pwede po bang kainin siya as fruit tas saka iprocess yung mga buto?
If in small quantities and for personal consumption lang din po. Ok lang sya gawin.
But if you are dealing in hundreds of kgs or more and producing for the market, di na po pwede yun for sanitary reasons 😊
Absolutely nice video how are you sir plz help me I want grow it in my garden in my country fresh fruit seeds cocoa not available if you send me one pod of cocoa I will bear all expenditures plz reply thanks
Hi Qazi, thank you for watching our videos. Unfortunately that is not possible as we are not authorize to export the cacao pods to other countries. We are really sorry we can't help in this way.
Do you have any class in the Philippines about Cacao production?
There are some classes in the Philippines about cacao production.
@@cacaocultureph could you please tell me more information about it? I want to register your classes
We personally do not conduct training. Most trainings are conducted on site/field by department of agriculture or farming groups.
For now we are just sharing what we have learned so far during our 4 years of doing the business
Anong fermentation process ang ginagamit niyo po?
Hi Joshua, thanks for watching our videos and supporting this channel. We use box type fermentation.🙂
Hi, how much is the harvest from one hectare?
Hi thank you for watching our videos and supporting the channel. Harvest from a hectare varies depending on your farm location and more importantly your farm practices. I point out that the national average is too low which is less than 1kg of dried cacao beans per tree. With proper farm management 3-4kg per tree. 1 hectare is 1,100 trees.
I hope I was able to answer your question. Good luck on your cacao journey
What is the temperature during fermentation that gives u the cue it’s time Turn ?
Hi AFTECH, thanks for commenting on our video. That is a very good question. Typically you do not turn for the first 48 hours. Typically, the temperature will reach around 40-45degrees C during this time.
Do not forget to mix vigorously while turning... this is to increase aeration and introduce oxygen for next phase of the fermentation process.
Hindi po pala dapat hinuhugasan ang cacao beans before fermentation OR after fermentation? Bakit?
How about salaries to your workers?
This will depend and vary based on location because salaries and wages differ per area or city. We adhere to local wage policies and sometimes higher depending on performance
Most important is maintain the high anti oxidant value for good Health! Not just increase taste only !
that is true