Vietnam Travel HCM City - Cocoa Plantation Tour - Fermentation Station @Huyện Chưa Thanh - Tỉnh Bến Tre

Vietnam Travel HCM City - Cocoa Plantation Tour - Fermentation Station @Huyện Chưa Thanh - Tỉnh Bến Tre (2013 0426)

Address: Số 542- AP Phu Ngai - Xa Phu An Hoa - Huyện Chưa Thanh - Tỉnh Bến Tre.

Produce composes of those main stages: Pod Storage, Pod Opening, Fermentation, Drying and quality test, of which fermentation and drying are the two most important stages.

Pod Storage

5-7 days is good, stored on pallets (wood or plastic) to reduce the number of stinking pods

Pod Opening

After the storing period, the fruits should be opened by a suitable knife (fixed on a table)

Any black beans or germinated beans should be eliminated. The pod breaking time (the period between pod breaking and fermentation) must not more than 6 hours

Fermentation box must be wood with hole for cleaning after each fermentation period, box must be covered by a layer of banana leaves or gunny sack, the fermentation end at 120 hours (5 days).

Drying

The best way for drying is sun drying, drying on sieve in bamboo/cemented ground, mixing every hours for the first 3 days and 4 times a day on the last 2 days.

The dried beans must be stored in jute bags in dry clean room on pallets.

Private - Cocoa Wine