← All cacao products
Cacao · Fermented and dried beans
Fermented and dried cacao beans
Pinatuyong butil ng kakaw
Raw cacao beans fermented and dried, ready for chocolate makers. Good fermentation creates the chocolate flavor, and earns a premium price.
How it’s made
- Harvest ripe pods and open them within a few days.
- Ferment the wet beans in wooden boxes for about 5 to 7 days, turning them.
- Dry in the sun or a dryer, sort, and bag.
Who buys it
Chocolate makers, tablea makers, traders and exporters.
Rules to know
There is a Philippine National Standard for cacao beans. Exports need a BPI phytosanitary certificate. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Davao Region produces most of the country’s cacao, followed by other parts of Mindanao, the Visayas and Southern Luzon.
How to start small
Farmer groups that ferment together get more consistent beans and better buyers than selling wet beans.
Who makes it on the map
No one on the map makes fermented and dried cacao beans yet.
Be the first: buyers who read this guide will find you.
List your business, free