HARVESTING METHODS

HARVESTING METHODS

1. Pod removal: Carefully remove ripe pods from the tree to avoid damaging the stem.
2. Pod opening: Open pods immediately after harvesting to prevent moisture buildup.

Harvesting Frequency
1. Regular harvesting: Harvest pods every 2-3 weeks to encourage continuous production.
2. Selective harvesting: Harvest only ripe pods to ensure optimal quality.

Timing of Harvesting
1. Ripe pods: Harvest pods when they reach full maturity, indicated by a deep red or yellow color.
2.Avoid over-ripening: Harvest pods before they become over-ripe, as this can affect quality.

Post-Harvest Handling
1. Bean extraction: Remove beans from pods immediately after harvesting.
2. Fermentation: Ferment beans to develop flavor and aroma.
3. Drying: Dry fermented beans to prevent mold growth.

Conclusion
Proper harvesting techniques, timing, and post-harvest handling are crucial for maintaining cocoa quality and promoting sustainable production.