COCOA IN IVORY COAST
Cocoa is grown for its
beans and cocoa butter.
The vegetal material used today in Cote d'Ivoire is proposed by the National
institute for agricultural Research (NIAR). It is of the early hybrids.
Vigorous, producers and tolerant to hazards. He returned to production after 18
Months this is why it's called "COCOA 18 MONTHS" or
"Mercedes".
Life span in plantation ranges from 30 to 40 Years. Planting after a period of
stay of 6 to 8 Months in nursery: May, June, July performance by Tones 2.2
Hectares.
UTILITY OF IVORY COAST COCOA
This is an exceptional and unique Cocoa. It’s used for :
- Chocolate
- Cosmetic Products
- Pharmaceuticals
- Lubricant
- Food
THE ACIDITY
The Ivorian Cocoa PH varies between 5.4 and 5.6.
STEP 1: HARVEST
This is a very important operation in the pursuit of quality, we must reap the
ripe pods.
Never not reap ripe. She has been using a extorts.
- A POD MATURITY OR MURE
- Color yellow - green to yellow Forastero;
-
Color yellow or reddish-purple, often tinged orange for trimitario.
- DO NOT HARVEST pods NOT MATURE CAR
Pods picked unripe
pods or cut too soon causes :
- Poor fermentation
- A weight experts
- A low content of butter
Pods harvested after maturity or cut too late resulting in :
- A risk of rot fevers;
- A high fevers that moldy sprouted in drying
Mature pod color
green, purplish red
Surmurie pod color dark yellow, orange
Just ripe yellow color to 3/4, red-orange
STEP 2: THE COCOA CRACKING
This is denting the ripe pods of cocoa beans to take or remove later than 7
days after the beginning of the harvest.
- The instrument used: a stick (a stick)
- Use is not: the machete to avoid injuring the beans rot which can then easily
And also because the seeds in contact with iron may be stained
- Remove and discard all the placentas (Spine: central axis of the pod on which lie the beans)
- Remove and discard all the black beans and sprouts as well as waste
-
Put into the coffers of the fermentation the beans a day after denting.
STEP 3: FERMENTATION (COMPOSED OF 5 OPERATIONS)
1. THE PREPARATION OF CAS FERMENTATION
- The first day of fermentation.
The day of the pod breaking, fermentation Construer the heap in the shade of a
tree.
Drop the beans on banana leaves.
Heap size at least 300 kg of fresh beans which tend to 4 bags of 70kg.
- No more than two tones of fresh beans (30 bags of 70kg)
2. FERMENTATION
- Cover the beans piled with banana leaves held together by pieces of wood.
3. FERMENTATION AND BREWING
- For good fermentation of cocoa, it is necessary to:
A patch every two days;
The fermentation should last six days.
-
You must stir the beans on the third and fifth days.
The seventh day, the beans are being drying.
4. FERMENTATION
Close the heap cocoa fermentation replace banana leaves DAMAGED fresh leaves,
held together by pieces of wood.
5. END OF FERMENTATION
Fermentation should be discontinued on the sixth day after the beginning of
fermentation.
The beans should be placed directly on racks to dry and not on the ground or
tar.
Insufficient fermentation salty beans
Pods too ripe black beans
STEP 4: DRYING (COMPOSED OF 4
OPERATIONS)
1. DRYING
The tool used is the "hurdle" and the best way of drying is the
"sun".
- STRICTLY PROHIBITED :
- Fire wood under or near the place of drying because it gives a bad taste in the beans.
- At the edge of paved roads.
2. SORTING AND DRYING
- Sort the beans during drying
- Remove the bean sprouts, black or flat
- Remove the placentas (spine) and waste not removed during the pod breaking or mixing.
3. DRYING
- Cover the beans every night (with black plastic) to finally protect from rain and dew.
- Cover the beans in the day when it rains.
-
Uncover the beans early in the morning or after rain.
4. END OF DRYING (minimum 7 days drying)
-
The beans are dry if the film "crack" when gently squeezed between
your fingers. Do not stop drying until the beans are dried goods.
The drying duration is 7 days Minimum. Well fermented beans are dried well and
brown.
STEP 5: STORAGE
- It is just with bags and clean;
- Piling bags on logs (no direct contact with the ground) in a dry and airy;
- Never light the fire in the room or on the stock of cocoa beans;
-
Avoid entering of dust, of insects and rodents.
THE COFFEE IN IVORY COAST
Coffee are cultivated for its fruits that give seeds Cafe. Coffees growing need
regular and abundant rainfall, rich soil and a sunny ground. The plant material
used is produced by the National institute for agricultural Research (NIAR). It
consists of two types of plant material called HYBRID (supplied as a mixture of
seed) and clones (supplied as a mixture of cuttings).
The rate varies between 2.2 and Caffeine 2.6.
The lifespan in the coffee plantation called Coffee Tree "Robusta"
cultivated in COTE D 'IVOIRE is 50 Years and produces an average of 2.5 to 3 tons
per hectare. Resistance to rust, Robusta coffee has returned to production from
the second year.
HARVESTING AND POST-HARVEST
ACTIVITIES
The operations of harvesting and post-harvest are decisive for a good quality
green coffee.
HARVESTING TECHNIQUES
Reap the ripe cherries well, that is to say bright red.
Do not pick too ripe cherries, the cerise dried on the tree or tomes earth long
ago.
Leave immature fruit; a proper harvest must not contain more than 15% of green
cherries.
DRYING
the coffee is dry processed. Of harvest. Place the cherries in thin layers (3
to 4cm thick) on trays fixed or mobile, on concrete or on black plastic tarps.
SHELLING
Shell the well dried
cherries (seeds float inside a cherry).
Well settle the Sheller to avoid chips.
STORAGE
it consists in maintaining the Café dries to prevent mold growth (Ochratoxin A)
and insects.
- Avoid direct contact with soil bags, wall or ceiling.
- Aired on local during the hot and tightly closed in wet weather.
- Avoid the entry of dust, of insects and rodents and mold growth.
- Place the bags of coffee on pallets or logs.
UTILITY OF COFFEE
*** consumption ***
*** Pharmaceuticals ***
