Although there are busier times of the year, cocoa pods ripen all year long, therefore harvesting happens all year long. The massive pods of the tropical trees on which cacao grows are cut off during the cacao harvesting process with a sharp tool. The most common tool used to harvest cocoa pods is a machete, a long sword-like tool that enables farmers to slash pods from the root.
In order to avoid damaging potential future pods, farmers must use highly sharp tools since cacao, or cocoa can grow straight on the trunk of the tree. A pod frequently changes colour as it is ripe, alerting farmers that it might be ready for picking.
Some farmers additionally knock on pods to test for ripeness because not all ripe pods will completely change colour. If the seeds have just begun to loosen, the pod is ready for harvest.
You can also scʀᴀᴘᴇ the husk outside to check the color of the shell. If the underside is green, it is not yet mature enough to be picked. Cocoa will begin to germinate or ferment if it is harvested before it has reached full maturity rather than continuing to develop on the tree.
Growers must be careful not to open the pods when harvesting the seeds to prevent any ᴅᴀᴍᴀɢᴇ. Usually, they use a machete to slice the fruits from the tree and put them in a nearby basket or bag. After that, the pods are moved to a hub area where processing can begin. If post-harvest processing can begin as soon as possible, the cocoa will taste better.
Let’s see How Cocoa Fruit Harvesting and Making Millions of KitKat in Jᴀᴘᴀɴese Factories – Cocoa Processing in the ᴀᴡᴇsome video below.
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Video resource: Noal Farm