The empty pods are tossed into a pile to rot. The seeds are then taken from different parts of the world. The cacao beans undergo several days of fermentation in which anaerobic microbes feed on the energy-rich mucilaginous pulp coating the seeds, converting the pulp to alcohol. During fermentation, polyphenols in the seeds are converted into the chemical precursors of the coveted chocolate flavor. The outer seed color changes from reddish tam to purplish.
Fermentation kills the cacao embryos while microbial liquefies the pulp which surround the seeds.
The chocolate flavor is enhanced by this process. A second fermentation process is lone. The beans change from purple to dark brown, water loss shrinks the seeds from inside the seed coats. The bean are then sun dried. Before the shipping the beans are checked for mold or fungal infestations, flavor, aroma and size.