Cacao plant (Theobroma cacao) is cultivated as belong to estate crops, is harvested for cocoa beans. The seeds contained in the fruit (klopen). Characteristic of fruit harvested is ripe enough usually yellowish in colour (depending on plant varieties). The mature fruit is soft and is creasingly when more mature. Late harvest makes the seeds contained in the fruit germinate. Seeds (Cacao seed) which is already germinating spoil its quality. The fruit is picked from the tree seeds can be removed by splitting the soft fruit. Seeds that have been out of the fruit should be immediately taken to a processing plant to be processed into dried cocoa beans.Cacao as other Estate Crop is developed for domestic and export commodity.
Treatment is aimed at making chocolate fruit of the cocoa bean is ready to be stored with the ideal moisture content of 6%. Cocoa beans consist of two main parts: the seed coat and seed pieces. Skin is removed out of beans in order to obtain pieces of seed which is then processed into a variety of chocolate products. In Indonesian plantation corporation growing cacao estate crop processing plant, the steps to post harvest process are as follow.
Phases of processing are:
-Breaking the fruit using a wooden bat and the seeds removed by hand and placed in a coffin fermentation (can be done in the garden)
-Fermentasi Seeds (in the factory)
In fermentation occurs:
1 External: destruction occurs the pulp of the cocoa bean wrap with the help of microorganisms obtained from the open air.
2 Internal structure changes / chemical components of pieces of seed altered by this process.
- Soaking and Washing
The fermentation process lasts 62 hours, and then carried out the process of soaking for 2 hours
which aims to stop the fermentation process and then washed and immediately dried.
-Drying
Seeds are dried in the sun (sun drying) so that the color is more attractive, which is red brown and shiny. Drying is carried out for 2 days and while inverted. after drying and then dried with artificial drying (dryer), the temperature is maintained at 50 ° C. The water content of 5-6% down drying time till 48 hours-60 hours.
- (Tempering)
Cacao beans are dried water content of 5-6% put in a sack and then having tempering in a special room and on the bottom layer of sacks given pedestal wood / board.
Tempering cacao bean is to be established so that the percentage of ductile rupture seeds can be minimized.
-Grading / Sorting Dry in Estate Crop Corporation is usually performed by human hands visually
Finally, packing and storage.
The cacao seed when processed into cocoa will determine the quality of it.
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