Harvesting, Processing, and Storage - SS1 Agriculture Lesson Note

Cocoa:

Cocoa pods are harvested when they are ripe and colorful.

The beans are removed from the pods and placed in shallow containers to ferment.

After fermentation, the beans are dried in the sun.

Properly dried cocoa beans are stored in dry, well-ventilated areas to prevent mold growth.

 

Tea:

Tea leaves are plucked manually or mechanically.

Freshly plucked leaves are quickly withered to reduce moisture content.

The leaves are then rolled, oxidized (fermented), and dried to produce various types of tea (e.g., black, green, oolong).

The processed tea is stored in airtight containers to preserve freshness.

 

Coffee:

Coffee cherries are selectively hand-picked or mechanically harvested.

The cherries are pulped to remove the outer fruit layer.

Coffee beans are fermented, washed, and sun-dried.

Dried beans are often roasted, ground, and packaged for sale.

Proper storage of roasted coffee involves protecting it from moisture, light, and oxygen.

In summary, successful husbandry of cocoa, tea, and coffee involves thorough land preparation, appropriate fertilization, and careful harvesting, processing, and storage practices. These steps are critical in maintaining the quality and flavor profiles of these valuable beverage crops.