COCOA FERMENTATION PROCESS.
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What is “Turning” in Fermentation? Turning refers to mixing or rotating the fermenting cacao beans to: 1. Aerate the mass – oxygen helps yeasts and bacteria do their work. 2. Ensure uniform fermentation – all beans experience the same heat and microbial action. 3. Prevent mold growth – reduces pockets of anaerobic conditions. 4. Control temperature – turning distributes heat evenly; cacao fermentation generates heat (40–50 °C inside the pile). #fyp #cacoa#farming #fyp#TopFans#fertilizer #followe
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