Cacao Quality Control

Cacao quality control involves carefully inspecting and testing cacao beans to ensure they meet specific standards for flavor, cleanliness, and safety. This process includes checking for defects, trimming away damaged beans, and evaluating flavor profiles through tasting. Laboratory tests confirm the absence of contaminants and verify moisture content. The goal is to produce high-quality cacao that results in better-tasting chocolate, consistent in quality, safe for consumers, and compliant with industry regulations. Essentially, it’s a systematic process to maintain the integrity and excellence of cacao from farm to final product.