Keeping Cocoa Beans In Good Condition
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I recently helped a friend organize cocoa beans for a small food project, and we started paying more attention to how they should be kept between shipments. While learning about cocoa bean storage, I realized that moisture, cleanliness, airflow, and protection from strong odors can all affect the beans. We wanted to avoid quality issues before the beans were ready for processing. For anyone who has handled cocoa beans before, what storage practices have worked well for you? Are there any common mistakes that beginners should avoid?
