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Why are cocoa beans turned during fermentation?
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cocoa
Cocoa beans.
During the fermentation process, cocoa beans are turned frequently for two primary reasons:
- Dissipating excess heat: Turning the beans helps regulate the temperature generated during the fermentation process, preventing it from becoming too high.12
- Ensuring uniformity: Regular movement ensures that the beans ferment evenly, which is essential for consistent quality and proper flavour development.12
This process also allows the juicy "sweatings" of the pulp to drain away, which is a necessary step before the beans are dried for shipment.12