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  SJ09-2300.JPG - Mandoo holds up the cocoa pod. The pod has a rough leathery rind about 3 cm thick. It is filled with sweet, mucilaginous pulp enclosing 30 to 50 large almond-like seeds (beans) that are fairly soft and pinkish or purplish in color. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong bitter taste. The fermented beans are dried by spreading them out over a large surface and constantly raking them.  
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SJ09-2300 | Mandoo holds up the cocoa pod. The pod has a rough leathery rind about 3 cm thick. It is filled with sweet, mucilaginous pulp enclosing 30 to 50 large almond-like seeds (beans) that are fairly soft and pinkish or purplish in color. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong bitter taste. The fermented beans are dried by spreading them out over a large surface and constantly raking them.
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