Survey on Chocolate Essay

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A Project Report On “ Survey Of Chocolate” Name ID NO. Submitted to “Kajol Mam” Date 10th Sep.2009 INDEX Chapter-I : Executive summary Chapter-II : Objectives of the study Chapter-IV : Research Methodology Chapter-VI : Analysis & Interpretation of the data Chapter-VII : Suggestions & Conclusions Chapter-VIII : Bibliography Chapter-I: Executive summary Chapter-II: Objectives of the study • Short History of Chocolate A delicate…show more content…
The pods are cut open with machetes to reveal between 20 to 40 beans each, surrounded by a mass of stickly, white pulp. Traditionally, this was done immediately after harvest; today, pods are sometimes first stored whole for a few days to prime them for fermentation. Fermenting begins when the beans come into contact with the air. Here, a workrt uses a stick to gauge the depth of the mass in a vara, or measuring box, to determine the wage of the harvester, before transferring it to the fermentation bin. During fermentation, the pulp disintegrates, producing steamy heat and a pervasive, yeasty, sour smell. It is at this point that the beans first develop thier complex characteristics. Drying of the beans after fermentation is done on slatted wooden trays in the open air. The beans are spread out evenly and raked periodically so that they dry uniformly. As the beans dry, their colors deepen, turning them into a carpet of sepia, umber, and mocha. Aeration of the dried beans during storage is important to prevent the formation of mold. A worker tosses beans with a shovel to expose them evenly to the air. Grading of the beans is done mechanically at the larger farms; smaller producers do it by hand. From baskets, the dried beans are transferred to burlap bags and transported to local selling stations, where they may be bought by large companies for export. Arriving at the chocolate mills, the beans undergo

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