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Cocoa process

Cacao Oro Nicaragua
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Pruning

Pruning substantially reduces stress in the cocoa tree and stimulates flowering of the plant to give higher pod yields. Plant height must also be managed for optimizing harvest.

Fertilizer

Fertilizers and soil amendments allow the cocoa trees to absorb critical nutrients for their growth and production.

Harvest

In the Caribbean coastal region of Nicaragua, cocoa harvesting takes place virtually year-round, with peaks in November – December and in March – May. The cocoa pods should be harvested at the peak of maturity to ensure the highest quality yield.

Fermentation

The sugars in the baba create a chemical change within the bean, transforming its composition and organoleptic qualities.

Drying

Depending on the variety of cocoa and the desired organoleptic flavors, drying of the fermented beans lasts approximately 5 to 7 days. On Cacao Oro’s plantation this process is mechanized to ensure high quality.

Packaging

The three-stage packaging process, also fully mechanized, cleans the beans of foreign materials and sorts them by size and weight. Storage and logistics are key to prevent moisture reabsorption by the dried cocoa bean.

Vertical integration

The Cacao Oro operation is vertically integrated through the inclusion of on-site fermentation and drying operations designed to: increase margins and product quality control, and eliminate the risks of third-party dependence. Proper fermentation and drying are critical to the delivery of high quality cocoa beans. Good processing of the beans greatly improves the quality of cocoa.

Cacao Oro Strengths

Highly developed infrastructure and state-of-the-art technology
High quality product
Highly qualified personnel
Optimized production processes

Opportunities

Macroeconomic stability in the country
Increased economic growth in the region
Export incentives
Skilled labor
Favorable climate and soil conditions
Decreased production trend in Africa