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Digital Asset Management (DAM) by Orange Logic
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Agricultural Activities
Agricultural machinery and equipment
Agriculture - General aspects
Cacao (plant)
Cleaning
Crop husbandry
Cultivation
Female action scene
Forests
NOFAO
Plant physiology - Growth and development
Weeding
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BRAZIL (date unknown). Cacao seeds cultivation
(Date unknown). Brazil. Women workers weed and clean round cacao trees in a plantation.
01/01/2000
Country
Brazil
Credit
©FAO/K. Boldt
UNFAO Source
FAO Photo Library
File size
538.43 KB
Unique ID
UF1WT3
FAO. Editorial use only. Photo credit must be given.
Background Information
Brazil is one of the world's largest producers of cocoa, which has a high food value, containing as much as 20% proteins. The processing of cacao seeds, better known as cocoa beans, is complex. The fruit harvest is cured or fermented in a pulpy state for 3 to 9 days, during which, the heat kills the seeds and turns them brown. The enzymes activated by fermentation impart the substance that will give the beans their characteristic chocolate flavour when roasted. The beans are dried in the sun, cleaned and stoned in special machines, before they are roasted. They are then shelled in a crushing machine and ground into chocolate. During the grinding, the fat melts producing a sticky chocolate "liquor" used to make chocolate candy or filtered to remove the fat and then cooled and ground into cocoa powder.