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THE JOURNAL | Origin Stories
Spotlight on Drying
Drying cocoa is a crucial step in the process of flavor development. Collaborating with our farming partners is essential in improving quality, flavor, and value.
Origin Stories1 Min Read
Drying cocoa on elevated raffia mats is the traditional practice in the Ivory Coast and West Africa. Unfortunately, the cost of these mats and racks have risen and the low cost and availability of plastic tarps has led farmers to dry cocoa on the ground on mats, negatively affecting flavor and food safety. Elevated drying mats provide food safety by getting the cocoa off the ground where it is accessible to pests and provide airflow for proper drying.
During trainings, we ask farmers what their clothes would smell like if they dried them on a plastic tarp on the ground rather than on a line. The fat in cocoa butter absorbs these same musty off-flavors, reducing the value of their cocoa in premium markets.
To address these issues and improve quality, flavor, and value, Cultivate Better Cocoa is investing in training and working with our implementing partners and farmers to build elevated raffia mats so cocoa can dry properly and with food safety.
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