To facilitate the work of the cocoa farmers, guarantee them a better income and, lastly, have greater control over the quality of the beans, a Dolfin fermentation center was recently built in the PARC Community, in Ivory Coast.
The fermentation of cocoa beans is an essential step in the manufacture of chocolate. Indeed, this is when all the aromatic potential develops. It occurs in three stages, which you can discover here. Qualified experts will be present in the field to ensure quality control.
Work began in May 2022. We laid the first stone symbolically, together, during our team’s trip to the site.
A quick look at the BEFORE and AFTER:
The fermentation center in a few pictures:
