Fermentation: Immediately after harvesting, the cocoa beans are faraway from the pods and fermented for many days to acquire flavor and lower bitterness. Spaniards to start with released cacao into Indonesia on Sulawesi Island within the mid-17th century. Later, Dutch colonial powers performed an important part while in the spread https://jaidenhargt.loginblogin.com/44449319/top-guidelines-of-cocoa-shell-wholesalers