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Strengthening the foundations for a specialty cocoa sector in the Caribbean

Post harvest processing: Fermentation and drying: Factsheet 9

Year of publication 2025

Place of publication Bridgetown, Barbados ;

Pages 6 p.

Author FAO;

Publisher FAO ;

Product type Brochure, flyer, fact-sheet

Synopsis (short abstract) Post-harvest processing of cocoa—fermentation, drying, and storage—is essential to develop flavour precursors, reduce bitterness and astringency, lower moisture content to prevent mould growth, and ensure bean quality for safe storage and market acceptance. Consistent processing practices help maintain uniform quality, which is critical for accessing premium markets and improving revenue for farmers. In the Caribbean, where there is growing demand for fine flavour cocoa, high-quality and consistent postharvest practices are key to strengthening the region’s reputation and competitiveness in the global specialty chocolate market. This technical factsheet provides critical information on best cocoa post-harvest practices.

Language English

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