HAND IN HAND – Conacado / Dominican Republic

Cultivating and processing of organic cocoa

As young cocoa plants need shade in order to grow well, they are planted under shade trees. The family farmers and the workers take special care of the trees, keep the plantations clean and harvest the fruits. Each “bloque” has its own agricultural technician advising the farmers in cultivation.

The cocoa fruits are harvested when they have turned yellow to dark-red. The bean-shaped seeds are removed from the fresh fruits. Together with the sweet-flavored, white pulp – the flesh of the fruit – the seeds are fermented.

Fermentation and further processing

During the fermentation* the chemical and physical structure of the cocoa beans is changing and the cocoa develops its typical color and flavour. A roasting step is needed to fully unfold the flavor.

After having been dried under the tropical sun, the handpicked cocoa is packed in bags and stored until it is shipped to Europe. The beans are roasted by a European cocoa processor in order to produce cocoa powder and cocoa butter.

* Treatment by which a substance is stored at warm temperatures throughout a certain period, whereby micro organisms and enzymes (ferments) cause chemical alterations (particularly in use for the refinement of luxury foodstuffs, such as tea, tobacco, coffee, cocoa) – Cited from: Bertelsmann

HAND IN HAND with the farmers of Conacado

As Conacado is a grass-roots democratic cooperative, farmers have a say in all decisions of the cooperative including the election of the representatives.