Why are fermented cocoa beans dried before shipment?

Fermented cocoa beans are dried before shipment to reduce their moisture content to approximately 6–7 percent.12

This drying process is essential because, following fermentation, the beans are plump and saturated with moisture. Reducing this moisture level is a critical step in preparing the beans for transport and storage, as excessive moisture can lead to mold formation and mustiness in cocoa products. By lowering the water content, producers ensure the stability and quality of the beans during the shipping process.123