- After fermentation and drying the cocoa beans, they are ready for export.
- The beans are packed in jute or sisal sacks, which are then driven in lorries to the port.
- Then they set off their sea journey from the equatorial countries to the chocolate factory in Germany.
- Cocoa beans are sensitive cargo because they absorb water and give off water vapor, so they require a very specific ventilation, moisture and temperature conditions.
- If the moisture content drops below 6%, there is a risk that the cocoa beans become brittle and crack.
- If it rises above 8%, they will be spoilt by condensation and mould.
- If the temperature is above 25 degrees there is a risk of over fermentation which is where the cocoa beans become rancid and heat up.
- If it rises above 8%, they will be spoilt by condensation and mould.
- The sacks of beans are transported in ventilated containers of a cargo ship which are considered luxury cabins as they have ventilator units and anti-condensation liners.
- When the beans arrive at their destination ports, the journey continues by rail, lorry or inland waterway to the chocolate factories, where the beans are then inspected.