Selling N°682720:
Customer search coffee cocoa tea 17/05/2025 14:09:47 EXPERTISE TECHNIQUE CACAO
i am a french cocoa professional who helps small producers enhance the value of their plantations.
i travel to the field to identify and catalogue cocoa trees, create mapping systems, analyze pods, and develop pest and disease management strategies tailored to local needs.
additionally, when it comes to cocoa beans, i carry out micro fermentations and drying processes (over 1, 2, 4, 5, and 6 days) and conduct taste analyses to determine the most interesting flavors based on the varieties and harvests.
i also design and implement training programs, awareness campaigns, and installations with the local teams to improve fermentation and drying practices.
after the analyses, i establish precise temperature curves to maintain consistent quality in the beans.
being a pastry chef by training, i also create by products using poorly fermented beans, mucilage, or damaged pods, which can also be marketed.
all of this aims to help you enhance the value of your cocoa heritage, sell it better, and secure higher prices in france (through connections with bean to bar producers i know), ultimately improving the livelihoods of your employees.
Restrictions : Small Producer of cocoa
I am a French cocoa professional who helps small producers enhance the value of their plantations.
I travel to the field to identify and catalogue cocoa trees, create mapping systems, analyze pods, and develop pest and disease management strategies tailored to local needs.
Additionally, when it comes to cocoa beans, I carry out micro fermentations and drying processes (over 1, 2, 4, 5, and 6 days) and conduct taste analyses to determine the most interesting flavors based on the varieties a
country: France
Type activity: Other
