Similar stock images

A farmer holds a freshly opened cocoa pod on his farm in the Rwenzori Mountains near Bundibugyo, western Uganda. - Stock PhotoA farmer holds a freshly opened cocoa pod on his farm in the Rwenzori Mountains near Bundibugyo, western Uganda.
Fermented cocoa beans drying in African village, Ghana West Africa - Stock PhotoFermented cocoa beans drying in African village, Ghana West Africa
. Cocoa, its cultivation and preparation. Cacao. 150 METHODS OF FERMENTATION shortly evident. During the second period of fermenta- tion the beans are not covered in, so they receive more air, which, being distributed amongst the organisms responsible for fermentation while in an active state cf development, is doubtlessly conducive to better fermentation. The under-mentioned temperatures were recorded in fermenting cocoa beans, during the wet and dry seasons respectively, by the manager of this estate : Dby Season Date. Hour. Temperature degrees Tahr. May 1909 June 1909 »» »» â â â . 7 a. - Stock Photo. Cocoa, its cultivation and preparation. Cacao. 150 METHODS OF FERMENTATION shortly evident. During the second period of fermenta- tion the beans are not covered in, so they receive more air, which, being distributed amongst the organisms responsible for fermentation while in an active state cf development, is doubtlessly conducive to better fermentation. The under-mentioned temperatures were recorded in fermenting cocoa beans, during the wet and dry seasons respectively, by the manager of this estate : Dby Season Date. Hour. Temperature degrees Tahr. May 1909 June 1909 »» »» â â â . 7 a.
Belize, Toledo, Punta Gorda, Village of Columbia. Agouti Cacao Farm owned by Eladio Pop. 'Wet' coco beans drying - Stock PhotoBelize, Toledo, Punta Gorda, Village of Columbia. Agouti Cacao Farm owned by Eladio Pop. 'Wet' coco beans drying in the sun. (Large format sizes available).
Fermented cocoa beans being turned over while being dried in Ghana West Africa - Stock PhotoFermented cocoa beans being turned over while being dried in Ghana West Africa
. Cocoa and chocolate : their history from plantation to consumer. Chocolate; Cocoa. 68 COCOA AND CHOCOLATE. Drying Platforms, Trinidad, with sliding roofs, In Trinidad the platform always has a sliding roof, which can be pulled over the cacao in the blaze of noon or when a rainstorm comes on. In other places, sliding platforms are used which can be pushed under cover in wet weather. The Washing of Cacao. In Java, Ceylon and Madagascar before the cacao is dried, it is first w'ashed to remove all traces of pulp. This removal of pulp enables the beans to be more rapidly dried, and is considered - Stock Photo. Cocoa and chocolate : their history from plantation to consumer. Chocolate; Cocoa. 68 COCOA AND CHOCOLATE. Drying Platforms, Trinidad, with sliding roofs, In Trinidad the platform always has a sliding roof, which can be pulled over the cacao in the blaze of noon or when a rainstorm comes on. In other places, sliding platforms are used which can be pushed under cover in wet weather. The Washing of Cacao. In Java, Ceylon and Madagascar before the cacao is dried, it is first w'ashed to remove all traces of pulp. This removal of pulp enables the beans to be more rapidly dried, and is considered
Abundance of cocoa pods ripening on trees in jungle plantation, Island of Bioko, Equatorial Guinea, Central Africa - Stock PhotoAbundance of cocoa pods ripening on trees in jungle plantation, Island of Bioko, Equatorial Guinea, Central Africa
. Cocoa and chocolate : their history from plantation to consumer. Chocolate; Cocoa. 64 COCOA AND CHOCOLATE The average losses may be tabulated thus : Weight of wet cacao from pod ioo Loss on fermentation 20 to 25 Loss on drying 40 Cacao beans of commerce obtained 35 to 4°. Spreading the Cacao Beans on mats to dry in the sun, Ceylon. The drying of cacao is an art. On the one hand, it is necessary to get the beans quite dry (that is, in a con- dition in which they hold only their normal amount of water—5 to 7 per cent.), or they will be liable to go mouldy. On the other hand, the husk or shell - Stock Photo. Cocoa and chocolate : their history from plantation to consumer. Chocolate; Cocoa. 64 COCOA AND CHOCOLATE The average losses may be tabulated thus : Weight of wet cacao from pod ioo Loss on fermentation 20 to 25 Loss on drying 40 Cacao beans of commerce obtained 35 to 4°. Spreading the Cacao Beans on mats to dry in the sun, Ceylon. The drying of cacao is an art. On the one hand, it is necessary to get the beans quite dry (that is, in a con- dition in which they hold only their normal amount of water—5 to 7 per cent.), or they will be liable to go mouldy. On the other hand, the husk or shell
Abundance of cocoa pods ripening on trees in jungle plantation, Island of Bioko, Equatorial Guinea, Central Africa - Stock PhotoAbundance of cocoa pods ripening on trees in jungle plantation, Island of Bioko, Equatorial Guinea, Central Africa
Cocoa pods growing on tree in West African forest farm Ghana - Stock PhotoCocoa pods growing on tree in West African forest farm Ghana
Cocoa pod ripening on tree in West African forest farm Ghana - Stock PhotoCocoa pod ripening on tree in West African forest farm Ghana
Cocoa pods growing on tree in West African forest farm Ghana - Stock PhotoCocoa pods growing on tree in West African forest farm Ghana