How to Choose the Best Cacao Beans
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- čas přidán 21. 07. 2024
- It takes a lot of training and experience to check how you can get the best beans for your cacao produce or chocolates. It also takes a lot of experiments and trial and error on your post harvest process to make sure you produce good quality beans.
So how do you choose the best cacao beans? You need to analyze the cacao you produce or buy from other farmers. In this video, we'll share some useful tips on how you can check the quality of the cacao bean and separate what's good and bad. This will be useful if you are going to sell your fermented dried cacao beans and make sure you get the right price for the quality of your products. Or if you are a chocolate maker, this will help you make sure you get quality beans for your chocolates.
Questions? Comments?
We'd love to hear from you!
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A new cacao farmer here from Legazpi City (Bicol), but an old chocolate maker, since the time of our grandparents. Always watching your videos. Thank you for sharing the knowledge and your experiences. God bless you more 😘
Good luck on your cacao journey 🥰🍫🇵🇭
Thank you for the generosity of information. Your technical knowledge is so amazing! I have watched your videos many times over to use as research for my writing on chocolate. Thank you!!
You’re welcome ☺️
Wow . Thank you for Sharing this ideas in the internet , I hope your channel continues to grow
Thank you sir for supporting the channel. 🥰🇵🇭🍫
thank you...very informative
Thank you Candy for watching our videos and supporting the channel
Thank youuuu!!!
You’re welcome
thank you for sharing
You’re welcome ☺️
Ty
You’re welcome Mar 😊
Taas ng production value ng videos niyo! Minsan kasi, nakakatamad din manood ng 20-minute videos tungkol sa cacao na parang vlog ang dating. Thank you again for this video :D
Thank you po sa pag comment and sa pagsubaybay sa aming mga vids😊 Gusto lang po namin ma try maging mas educational ang videos namin. Kasama na po dito ang pag edit na mas madaling intindihin ng viewers.
Thank you ulit sa support 🍫🇵🇭
Wow hindi pala ganun kadali nagbibinta po ba kayo ng cacao beans? at kung mayroon bili po sana ako ng trial pack para yun ang gagamitin ko habang nag aaral palang po.
Very informative po. Cacao has been so complex that every chocolate maker has there own knowledge base sa kanilang experiences. God speed!
Thank you for checking out our video and for posting a comment. We really appreciate the support.
What you say is very true. We are just sharing what we have experienced during our ongoing cacao and chocolate journey🥰🍫🇵🇭
Hi sir. Thank you for giving another informative video. This helps a lot. I have a question, I have a bean supplier that produces good beans. Color is homogenous reddish brown and fragrant. Has notes of cherries, rum, macadamia nuts also. The only problem is the bean is also highly acidic. Some people like the acidity but I think there are more who are put off by it.
If a bean is acidic, are the only factors the fermentation and drying? What improvements can I make (I also grow some of my own beans). Thank you.
Hi Gab, thanks for the comments and your continued support of our channel.
Largely it is in the post harvest however it does not mean that you can not do anything about it. Acidity dissipates with time.
1. Beans properly stored longer loses acidity. Typically small holder farms do not have space to store beans for a longer period of time. 6 months to a year of storage na beans has better taste.
2. Roasting also plays a role, however I have no proper equipment to really do trial and testing for roasting profiles to really say how.
3. Grinding. Typically in the Philippines grinding of cacao nibs is done quickly, old school way is to use a peanut grinder which you can have the nibs pass through it 1-3 x to get a smooth texture pero masyado itong mabilis. In the chocolate making process grinding takes time mga 24-48 hours (sometimes longer) and may step na conching which promotes flavor development and releases the volatile flavors (acidity) through frictional heat and continuous mixing.
4. Aging of the chocolate. Some grind the the cacao nibs into chocolate and form it to blocks and store it for months before melting and molding it for sale. Aging chocolate also allows flavor development and losing of acidity in time.
Find what works for you and make your own protocol 😊 hope this helps in you cacao and chocolate journey 🍫 good luck 👍
@@cacaocultureph Thank you sir. This is pretty solid feedback. It helps a lot. Planning to do some experiments very soon.
I wish you good luck on your chocolate journey too. Was nice meeting you and some of the other guys last year at IFEX. I hope to see you in more events after this pandemic. Regards.
Hope to see you soon also😊 stay safe🍫
Salamat Ate ye Kuya
You’re welcome ☺️
Sana may video din how to apply fertilizer properly and application of all chemicals thanks po
Thank you for watching and supporting our channel. We will try and do more farming videos on the channel soon. Medyo mahirap lang with the pandemic.
Thank you for the suggestion po and good luck on your cacao journey
Hello sir! After we completed the drying process tinikman namin ang beans medyo mapait po. Nung ginawa na namin ng tablea ganun pa rin po ang bitterness. Tanong ko lng po if anong factor yung nakaka apekto sa bitterness ng cacao o ng beans?
Hi guys nice video just started to learn about cacao beans and I have a question. Can I determine if my beans are good from a bean count? I got 63 beans on 100g in weight I don't know if that is good or bad?
Sorry when weighing 100g i got 73 beans is that good?
Hi Ash, thanks for watching our videos and supporting the channel.
Bean count per 100g is just a part of quality beans assessment. You still have to consider the possible defects % per 100g as well.
For your question specifically bean count that is less than 100 beans per 100g is generally okay. So 73 bean count is good. this means that the beans that you have are bigger and would have a higher yield after it goes through production. If bean count is above 100g example 120 beans per 100g then that means the beans that you have is small and would have a much lower yield. But this does not mean that it is automatically bad. The beans might actually taste good.
In summary, bean count is just one of the factors in assessing quality beans. We still need to take into account the bean defects and proper fermentation and look at the batch holistically.
hope we were able to answer your question. Good luck on your cacao journey.
Kumusta, I'm from Bangladesh. I'm a small blogger. Could you please let me know where I can go and blog from the tree to the factory to the shop. I will be very greatful if you can help. Thanks
How much fiber in @ a tablespoon or 8 medium/large cacao beans?
I’m Unable to find nutritional information, primarily fiber content, that isn’t related ro 100 grams, and I don’t understand approximately how many beans in 100 grams.
Sorry we do not have that information
Ask ko lang po ku yung cut test po ba should be done after fermentation or drying?
Typically cut tests are done after drying, particularly for cacao bean buying to check the quality of the beans. 100 beans to show ilang % ang good quality
Meron din cut test during fermentation but not as extensive just to check if fermentation is done
Pag may molds na ba good as junk na?
Hi Ralph. Salamat sa pag comment on our video. For your question po, I think you are referring to Fat Bloom. Ito po ang typical question sa amin kasi pag nag start po mamuti ang tablea muka po kasing molds. Hindi po ito molds kundi fat bloom.
The Cocoa Butter or the fat in our cacao beans kapag hindi tempered can cause fat bloom. Nagkakaroon talaga po ng reaction due to shifting temperature sa storage. Hindi naman po ito junk na. You can still use the chocolate/tablea as you would normally use it. Or you can remelt and remold uli if it bothers you po.
I hope we were able to answer your question. To read up more on fat bloom
en.wikipedia.org/wiki/Chocolate_bloom#Fat_bloom
Tanong ko lng po kung iStock ang cacao beans kailangan bang roasted n ready for milling o may balat pa po ..
Hi Norma thanks for supporting the channel. Pwede naman istore ang beans na raw bago po iroast. Keep in a dry place to avoid molds developing.
pwde na po ba gawin ang cut test on the first day palang ng fermentation?
Hi James, thanks for watching our videos and supporting the channel 😊.
If you are curious at how different the look of the bean during every step of the fermentation you can have a sort of cut test on the first day and to compare it during a different point in the fermentation. However doing a cut test on day 1 will not determine the quality of your fermentation method only in the end po when beans have been dried you will see overall performance of your post harvest.
I hope that information helped you po. Good luck with your cacao journey.
thanks for the reply. ano rin po variety tinanim nyo po sa land nyo sa calinan?
@@petsmeister1 Hi James, the original purpose of our farm set up in Calinan was for a clonal garden for our seedlings nursery (source for scion grafting).
So we have multiple varieties on our farm. However we decided to stop our operations ng nursery so this setup is not necessarily ideal for farm production (2 varieties is our suggested ). - UF18/BR25/K1/W10/PBC123
We will probably remedy this in the future through side graft of the mature cacao tree to bring down number of varieties in the farm. So far we have not made a decision yet.
Good morning sir. Good morning ma'am. Do you buy fermented cacao beans?
We do occasionally but not that much. Most of the beans we use is from our farm.
Hi po bumibili bah kayo ng cacao beans i have only 1 hectare of good organic cacao,
Hi we are currently growing our own and using it. We have some neighboring farm coops that we work with and source through them po.
Sir tanong ko Lang Po,paano po mka hanap ng buyer ng cacao international??I'm from Davao del Norte Po at marami po kaming cacao farm dito.
Hi Rejie, thank you for watching and commenting on our videos🙏
Thank you also for asking this question. I think sa time natin ngayon we look for suppliers first sa online. So sa kahit anong business including sa cacao bean trading and exporting important talaga magkaroon ng online presence.
Facebook page is the easiest and free to implement, having your own website shows na mas legitimate ka na company na seryoso sa business.
We have different inquiries international buyers through our online channels po. Need nyo po to market yourself or your group at sa beans na supply ninyo.
Once nakakuha kayo ng client, ang importante po for them is volume and consistency ng quality ng beans. Pwede po kayo iwan agad ng buyer pag alam nila na di consistent ang beans.
I hope that we were able to help you in some way through our answer. Good luck po sa cacao journey ninyo 🍫🇵🇭 Help us spread cacao culture 😊
@@cacaocultureph maraming salamat po.itry ko pong mag gawa ng sariling kung site to attract the clients.ask ko lng po sana,saan po mkakakita ng buyer international?☺️salamat po ng marami.
The best way nowadays to getting to meet or work with international clients is through online channels. Syempre nandyan ang facebook, sariling website of your company or organization emails etc. You can also join online cacao groups.
Reaching out to clients is the easy part, mas mahirap po mag comply ng mga export requirements, volume and pati na rin sa quality requirements. If meron kayong consistent local market go for it.
hello there ,
i'm looking to import cocoa powder for a cake shop business (50 kg to 80 kg )
i got lost in alibaba , really , can you recommand for me any good seller , any good adress
in Alibaba or any other platform , in any country , something with a good ratio quality/price
thank you very much
Hi Sami, Thank you for commenting on our video. For your question we apologize that we could not recommend somebody or company in the platforms for supply. For us we are not exporting cocoa powder because we do not have the quantities. We just sell ours locally and use it in our products most of the time.
Bought cacao beans from Davao why is it acidic?
Hi Trixie, thank you for watching our videos. I don't think you can generalize that all beans from Davao is acidic because not all beans coming from davao is acidic.
We do not know who your supplier is so we can not really say anything specific but in our opinion these are some factors as to why the supply of beans that you received is acidic. 1. Variety - some varieties may be more acidic than others
2. Fermentation - How they ferment may also affect the beans
3. Drying - Drying too quickly hardens cacao bean shells trapping a lot of acidity in the bean.
We made videos on fermentation and drying of cacao beans. We hope you can check that out as well. Good Luck on your cacao journey
how to remove po the acidic taste?
@@trixieposadas5332 For example you have no input on how they ferment or dry, longer and proper storage periods of the beans like 1 year will help remove the acidity. Of course typically when we purchase the beans, we already need to use them so you can possibly do a blending of beans in batches in your production. Add small quantities of the acidic ones in your production.
There is a step in the chocolate-making process called conching of the chocolate. It promotes flavor development and removes unwanted flavor like acidity.
en.wikipedia.org/wiki/Conching#Process
I hope our answer was able to help you.