Tom's Podcast

Author: Tom Neuhaus

Food, the Art and Science
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54. Three Determinants to Cocoa Quality
Episode 54
Tuesday, 5 May, 2026

Send us Fan MailMay 3, 2024Cocoa is trading at $9,000 per MT. The price outlook remains bullish (positive price pressure). For farmers to make the best profits, they need to produce the highest quality beans possible. If cocoa is fermented properly, the beans develop the maximal. There are three determinants.First Determinant of Quality: proper harvesting. If the pod is too ripe, it lacks the sugars to drive a proper fermentation.Second Determinant of Quality: dry the beans properly. For best results, dry under the sun. Artificial heating tends to lock acetic acid inside the beans. Third Determinant of Quality: triage. This means removing material that will add bad flavors. Small and insect-riddled beans burn easily, for example.Support the showWrite to me at twneuhaus@gmail.comTo learn more, visit http://www.projecthopeandfairness.org