While bean fermentation normally happens spontaneously in the bush or the cocoa plantation, BarryCallebaut developed a way to control and optimise cocoa fermentation. Controlled fermentation ...
Many of the world's cocoa beans are bought by large trade houses like Cargill, Olam and BarryCallebaut ... traders also process beans into powder, butter and liquor that is used in products ...
cocoabutter, and citric acid. The production process will differ depending on the type of cocoa bean, or pod, and the manufacturer's goals. According to BarryCallebaut, the key factors ...
The market has been trying to assess the reasoning behind Hershey's request, which equates to about 5,000 20-foot containers. That's more than nine times the amount the exchange allows.