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published in life

Cocoa processing

Fungi, yeast and bacteria are responsible for a series of fermentative processes that act on the seeds enclosed in the pods of the cocoa plant. These processes alter the sugars, changing the colour from pale to dark brown, while the taste turns from bitter to sweetish; then, other processes produce the cocoa powder which is used to make chocolate and other foods.

 
 
Eni S.p.A. - P.IVA 00905811006