Traditional cultures fermented cacao beans to increase the cocoa flavor. Fermentation also helps to reduce cacao's naturally occurring bitterness and the phytic acid present in cacao while increasing the cacao flavor and aroma. (Phytic acid is a protective substance present in all nuts, beans, grains, and seeds. It prevents the body from absorbing the minerals from these foods by binding to the minerals. Hence reducing phytic acid is essential for easier digestion and more efficient mineral absorption from these foods. Soaking, sprouting, and fermentation are the traditional methods by which phytic acid is reduced. In cacao, it's fermentation!) If not properly fermented and dried, mold and undesirable pathogens may develop. Hence, many store-bought cocoa products are treated with high temperatures, Dutch (alkali) processed, or irradiated to kill off bacteria.