3. Implementation

3.1 From post-harvest processing to walking cocoa

• Step 1 – Pod harvesting

  In most countries, harvesting takes place twice a year, but can be spread out over the whole year in very humid regions. The pods are harvested by hand when ripe, to obtain the best yield and optimum quality of cocoa beans. Ripeness is assessed both by the color of the pods and by the sound they make when lightly tapped.

• Step 2 – Debossing

  This operation involves breaking open the pods to release the seeds, which are encased in a white, mucilaginous pulp. Hulling is carried out manually, either by hitting the pods on a stone with a piece of wood, or by using a machete. Around 30...