A small number of ingredients – sugar, glucose syrup (starch-based or glucose-based), organic acid (if used) and flavouring – do not always mean that the production process is simple. The case of hard sweets is a prime example
A small number of ingredients – sugar, glucose syrup (starch-based or glucose-based), organic acid (if used) and flavouring – do not always mean that the production process is simple. The case of hard sweets is a prime example
In order to assign the correct commercial value to cocoa, it is important to be able to perform laboratory tests on the intrinsic aroma of the beans, following a procedure defined by evaluation protocols applicable to all types of fermentation to which cocoa beans have previously been subjected. Let’s look at the procedure that is best applied
Precautions to be taken during the transportation of cocoa beans and the evaluation tests to determine their market value
