PROCESSING AND VALUE ADDITION OF PROCESSING AND VALUE ADDITION OF COCOACOCOA

P C VengaiahP C VengaiahScientist (Food Science &Technology)Scientist (Food Science &Technology)

      

Horticltural Research StationHorticltural Research StationPandirimamidiPandirimamidi

Dr.Y.S.R Horticultural UniversityDr.Y.S.R Horticultural University

COCOACOCOA (Theobroma cocoa)(Theobroma cocoa) A small tree native to America A small tree native to America

tropicstropics Now grown in all tropical Now grown in all tropical

regions of the worldregions of the world Chief cocoa producing Chief cocoa producing

countriescountries Ghana, Nigeria, Ivory Coast and Ghana, Nigeria, Ivory Coast and

BrazilBrazil Kerala, Karnataka, Tamil Nadu Kerala, Karnataka, Tamil Nadu

and Andhra Pradesh in Indiaand Andhra Pradesh in India

The pods are 10-18 cm in diameter, The pods are 10-18 cm in diameter, having thick leathery rinds having thick leathery rinds containing 20-50 beans inside in rowscontaining 20-50 beans inside in rows

The seeds are embedded in white or The seeds are embedded in white or pinkish pulppinkish pulp

Seeds are the principal source of Seeds are the principal source of cocoa or cocoa powder highly prized cocoa or cocoa powder highly prized as a nutritious beverage, and as a nutritious beverage, and chocolate used as food all the world chocolate used as food all the world overover

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FRESH POD WITH PULPFRESH POD WITH PULP

WHY COCOA IS WHY COCOA IS PROCESSED ?PROCESSED ?

Raw cocoa is bitter, astringent and Raw cocoa is bitter, astringent and devoid of chocolate devoid of chocolate flavour flavour The original taste, flavour and colour The original taste, flavour and colour of the chocolate of the chocolate are are due to the due to the interplay of about 600 different interplay of about 600 different chemicals developed during processingchemicals developed during processing Biochemical processes for Biochemical processes for development of chocolate development of chocolate flavour start flavour start during fermentation and continue during fermentation and continue during drying, roasting and conching.during drying, roasting and conching.

QUALITY OF INDIAN COCOA – CURRENT STATUS`QUALITY OF INDIAN COCOA – CURRENT STATUS`At present, more thrust is given on At present, more thrust is given on value addition, so farm level value addition, so farm level processing is relevant.processing is relevant.Knowledge of farmers on processing Knowledge of farmers on processing techniques is inadequatetechniques is inadequateThe area expansion on cocoa is very The area expansion on cocoa is very extensive and India will extensive and India will become an become an exporter of cocoa in the next decade.exporter of cocoa in the next decade.Adoption of improper processing Adoption of improper processing technology can lead to technology can lead to branding of branding of Indian cocoa as “poor quality” in Indian cocoa as “poor quality” in international international marketmarket

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Cocoa pods when mature, are yellow in some varieties and red in others

1. Post harvest processing 1. Post harvest processing A. Primary processingA. Primary processingB. Secondery processingB. Secondery processing

2. Value added products2. Value added productsA. Cocoa mass/liquerA. Cocoa mass/liquerB. Cocoa butterB. Cocoa butterC. Cocoa PowderC. Cocoa PowderD. ChocolateD. Chocolate E. By product utilisationE. By product utilisation

PRIMARY PROCESSING – PRESENT STATUS Above 90% of cocoa is sold as pods or as wet Above 90% of cocoa is sold as pods or as wet beans beans Quality of beans processed by growers is poor Quality of beans processed by growers is poor due to due to

Wrong choice of the method of Wrong choice of the method of fermentationfermentation Indiscriminate mixing of diseased, Indiscriminate mixing of diseased, germinated and caked beansgerminated and caked beans Adulteration practicesAdulteration practices Improper turning and lack of insulation Improper turning and lack of insulation during fermentationduring fermentation Under fermentation and consequent acidity Under fermentation and consequent acidity problems problems Too rapid drying in artificial dryersToo rapid drying in artificial dryers Contamination by smoke and mouldContamination by smoke and mould

FACTORS INFLUENCING QUALITY OF COCOA FACTORS INFLUENCING QUALITY OF COCOA

Pre harvest Pre harvest factorsfactors

Post harvest handling Post harvest handling methods methods

Environmental conditions during growthEnvironmental conditions during growthVariety GrownVariety GrownAgrotechniques adoptedAgrotechniques adopted

FermentationFermentationDryingDryingStorgaeStorgae

HARVESHARVESTT

Only ripe pods are Only ripe pods are harvestedharvested

Primary ProcessingPrimary Processing Matured pods are removed from the tree Matured pods are removed from the tree

by machetes or by a similar knife attached by machetes or by a similar knife attached to a long pole for the higher branchesto a long pole for the higher branches

After a day or two, the pods are split open After a day or two, the pods are split open with the machete and the beans and pulp with the machete and the beans and pulp removed by hand or by hand implementsremoved by hand or by hand implements

Beans are subjected to natural Beans are subjected to natural fermentation to assist in removing the fermentation to assist in removing the adhering pulp and to prepare the beans adhering pulp and to prepare the beans for dryingfor drying

Fermentation generally takes for 5-10 daysFermentation generally takes for 5-10 days

At the end of fermentation, the pulp breaks At the end of fermentation, the pulp breaks down and there is a change in color of the down and there is a change in color of the seeds from pale yellow or violet to brownseeds from pale yellow or violet to brown

The endogenous enzymes, activated by the The endogenous enzymes, activated by the heat of fermentation bring about changes in heat of fermentation bring about changes in proteins and polyphenols in the Kernel and proteins and polyphenols in the Kernel and there is also a reduction in the astringency of there is also a reduction in the astringency of the kernelthe kernel

The beans are then dried to 6-8% moisture The beans are then dried to 6-8% moisture level in sun or in artificial dryerslevel in sun or in artificial dryers

The bean is then ready for export or further The bean is then ready for export or further processing to manufacture cocoa products processing to manufacture cocoa products

PRIMARY PROCESSING – SOME TIPS FOR BETTER QUALITY

1.1. Harvest ripe podsHarvest ripe pods2.2. Pre fermentation storage of 3-5 days is Pre fermentation storage of 3-5 days is

essentialessential3.3. Use only good beans Use only good beans 5.5. Choose method depending upon the Choose method depending upon the

quantity quantity 6.6. Allow smooth drainage of sweatingsAllow smooth drainage of sweatings7.7. Insulate the fermenting mass properlyInsulate the fermenting mass properly8.8. Turn on alternate daysTurn on alternate days9.9. Avoid too small quantitiesAvoid too small quantities10.10.Avoid over or under fermentationAvoid over or under fermentation11.11.Take out for drying after judging the end Take out for drying after judging the end

pointpoint12.12.As far as possible sun dry fermented As far as possible sun dry fermented

cocoa cocoa 13.13.If artificial dryers are used, adjust If artificial dryers are used, adjust

temperature to less than 60temperature to less than 6000C, stir at C, stir at regular intervals and adjust rate of air flow regular intervals and adjust rate of air flow so that drying is complete in 3-5 days.so that drying is complete in 3-5 days.

PRE FERMENTATION STORAGE (3-5 PRE FERMENTATION STORAGE (3-5 DAYS)DAYS)

Ensures correct nib acidificationEnsures correct nib acidification Enhances pre-fermentation activity inside Enhances pre-fermentation activity inside beansbeans Facilitates rapid rise in temperatureFacilitates rapid rise in temperature Imparts stronger chocolate flavourImparts stronger chocolate flavour

POD BREAKING & COLLECTION OF WET BEANSPOD BREAKING & COLLECTION OF WET BEANS

√ √ Break pods without causing damage to beansBreak pods without causing damage to beans√ √ Collect good beans Collect good beans √ √ Discard diseased, germinated and caked beansDiscard diseased, germinated and caked beans

BREAKING OF RIPED PODSBREAKING OF RIPED PODS

Heap method

Heaps of reasonable quantity (50-500kg)Heaps of reasonable quantity (50-500kg)

Slanting floor to ensure drainageSlanting floor to ensure drainage

Use banana leaves for heaping & coveringUse banana leaves for heaping & covering

Insulate adequatelyInsulate adequately

Turn on alternate daysTurn on alternate days

Retain for 6-7 daysRetain for 6-7 days

FERMENTATION - TRADITIONAL METHODSFERMENTATION - TRADITIONAL METHODS

STARTING A FERMENTATION HEAPSTARTING A FERMENTATION HEAP

HEAP READY TO FERMENTHEAP READY TO FERMENT

FERMENTATION IS FINISHEDFERMENTATION IS FINISHED

COCOA BEANS IN BASKETS READY FOR COCOA BEANS IN BASKETS READY FOR FERMENTFERMENT

Box methodBox method

TW boxes of 1.2 x 0.95x 0.75m)

Small scale

Tray method

TW Tray of 90x 60x 13 cm

to hold 45 kg wet beans

Large scale

Small scale

Basket method

On drying platforms

Gunny bags

Pod maturityPod maturity Pod storagePod storage Quantity of beansQuantity of beans Quantity of pulpQuantity of pulp Type of cocoaType of cocoa DurationDuration TurningTurning Seasonal effectsSeasonal effects Pod diseasesPod diseases

FACTORS INFLUENCING FACTORS INFLUENCING FERMENTATIONFERMENTATION

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1.1. Bean colour changes to brown, becomes Bean colour changes to brown, becomes plump and filled with a reddish brown plump and filled with a reddish brown exudateexudate

2. Testa becomes loose and detached from 2. Testa becomes loose and detached from the cotyledonsthe cotyledons

3. Longitudinal halves of cotyledons show 3. Longitudinal halves of cotyledons show bleached bleached appearance in the centre with appearance in the centre with a brownish ring at a brownish ring at the peripherythe periphery

4. When 50 % of beans show these signs, 4. When 50 % of beans show these signs, the lot can be the lot can be taken out for dryingtaken out for drying

End point of End point of fermentationfermentation

DRYING

Sun drying Artificial drying

1.1. Moisture content reduced from 55% to 6-7%Moisture content reduced from 55% to 6-7%2.2. Sun drying is the best as it ensures lower acidity, Sun drying is the best as it ensures lower acidity,

astringency, bitterness and better chocolate flavourastringency, bitterness and better chocolate flavour3.3. The beans are to be skin dry in first 24 hoursThe beans are to be skin dry in first 24 hours4.4. 3-4 days drying is desirable3-4 days drying is desirable5.5. Temperature of the dryer should not exceed 60Temperature of the dryer should not exceed 6000c c 6.6. Avoid contamination by smoke Avoid contamination by smoke

Large scale Sun Drying

Small scale sun drying

Mechanical drying

STORAGE1.1. Remove flat beans, foreign matter and Remove flat beans, foreign matter and

broken beans broken beans 2.2. Beans are packed in gunny bags lined Beans are packed in gunny bags lined

with polythenewith polythene3.3. Humidity of store not to exceed 80 %Humidity of store not to exceed 80 %4. Store to be made clean and insect free4. Store to be made clean and insect free5. Avoid nearness to smoke, fumes, bad 5. Avoid nearness to smoke, fumes, bad

odour etc.odour etc.

FARM LEVEL SECONDARY PROCESSING

1. Alkalization Reduces acidity

Imparts attractive colour to cocoa powder

Improves dispersability of cocoa powder

Soak beans in 1.0% Sodium bicarbonate solution for 3 hours

ROASTING ( 20-30 MINUTES)

Large scale

Roaster Winnower

Small scale

Uruli roaster

Roasting of Cocoa Roasting of Cocoa BeanBean

Roasting develops the Roasting develops the characteristics flavorcharacteristics flavor

A large number of compounds A large number of compounds have been identified in coca and have been identified in coca and chocolatethat form during chocolatethat form during roasting roasting

Roasting also causes changes in Roasting also causes changes in the chemical structure of the chemical structure of polyphenols, producing less polyphenols, producing less astringent compoundsastringent compounds

In choosing a roast, attention is In choosing a roast, attention is given to the ultimate product being given to the ultimate product being made, its use, and the kind of beans made, its use, and the kind of beans being usedbeing used

Roasting temperatures depend upon Roasting temperatures depend upon the type of roaster used and the the type of roaster used and the location of the measuring location of the measuring instrumentinstrument

Roasters traditionally were of batch Roasters traditionally were of batch design but modern manufacturing design but modern manufacturing practice calls more and more for the practice calls more and more for the continuous roastercontinuous roaster

While roasting, the beans are While roasting, the beans are processed through corrugated processed through corrugated rollers to break their shells and rollers to break their shells and removed by winnowingremoved by winnowing

The cotyledons are known as The cotyledons are known as ‘Nibs’‘Nibs’

Usually there is some blending Usually there is some blending of the nibs from different of the nibs from different varieties of cocoa before they varieties of cocoa before they are processed furtherare processed further

REMOVAL OF SHELL

Nib

Shell

Large scale Small scale

GRINDING NIBS TO A FINE PASTELarge scale Small scale

Grinding of Pressed Grinding of Pressed CocoaCocoa As cocoa loaves drop from the presses, they As cocoa loaves drop from the presses, they are passed through breakers to form a are passed through breakers to form a ‘kibbled cake’ of less than 1” size‘kibbled cake’ of less than 1” size

The higher fat cocoa break down to a smaller The higher fat cocoa break down to a smaller size than do the lower fat cocoas because of size than do the lower fat cocoas because of the presence of extra cocoa butter the presence of extra cocoa butter

The cocoa then requires further grinding or The cocoa then requires further grinding or pulverizing to be used commerciallypulverizing to be used commercially

Traditionally pulverized cocoa has been Traditionally pulverized cocoa has been passed over screens to obtain the proper sizepassed over screens to obtain the proper size

Grinding of Grinding of NibsNibs The nibs are ground using The nibs are ground using

stone mills or other suitable stone mills or other suitable mills to a fine paste or liquor mills to a fine paste or liquor

The heat produced during The heat produced during grinding causes cocoa fat to grinding causes cocoa fat to melt and the melted fat carries melt and the melted fat carries with it, in suspension, finely with it, in suspension, finely ground particles of cocoaground particles of cocoa

This is known as This is known as ‘Cocoa mass’,‘Cocoa mass’, ‘Chocolate liquor’‘Chocolate liquor’ or ‘ or ‘Bitter Bitter chocolate’chocolate’

This mass solidifies at about 30This mass solidifies at about 30˚C˚C

Cocoa mass is very rich (50-55%) Cocoa mass is very rich (50-55%) in fat and can not be used in fat and can not be used directly for the preparation of any directly for the preparation of any beverage beverage

Pressing of Pressing of NibsNibs

Filter-pressing to separate out a Filter-pressing to separate out a major part of fat (cocoa butter)major part of fat (cocoa butter)

The amount of fat left in the The amount of fat left in the pressed cake can be varied by pressed cake can be varied by the conditions of pressingthe conditions of pressing

The pressed cake is used for The pressed cake is used for producing cocoa powderproducing cocoa powder

The fat content of cocoa used for The fat content of cocoa used for beverage is fixed by lawbeverage is fixed by law

According to ISI specifications, According to ISI specifications, cocoa used for beverage should cocoa used for beverage should contain 20 % cocoa fatcontain 20 % cocoa fat

Medium fat cocoa, containing Medium fat cocoa, containing between 10 – 20 % fat, and low between 10 – 20 % fat, and low fat cocoa, containing less than fat cocoa, containing less than 10 % fat are made10 % fat are made

Flavoring substances like vanilla Flavoring substances like vanilla and cinnamon are generally and cinnamon are generally incorporated into cocoa powderincorporated into cocoa powder

Large scale Small scale

EXTRACTION OF COCOA BUTTER

Separates cocoa butter from Separates cocoa butter from cocoa powdercocoa powder

Presses are large, hydraulic, Presses are large, hydraulic, expensive, and contain steel filter expensive, and contain steel filter screensscreens

The first part of the press cycle The first part of the press cycle separates the butter from the separates the butter from the solids as in normal filtration solids as in normal filtration

The second part begins when the The second part begins when the press is filled with solids and a press is filled with solids and a hydraulic ram exerting pressure hydraulic ram exerting pressure up to 6000 psi squeezes still more up to 6000 psi squeezes still more fat from the remaining coca solidsfat from the remaining coca solids

ProcessingProcessing

The lower the desired fat The lower the desired fat content in cocoa, the larger is content in cocoa, the larger is the pressing time so it is usually the pressing time so it is usually uneconomical to press to cocoa uneconomical to press to cocoa fat content less than 10-12%fat content less than 10-12%

A small amount of cocoa solids A small amount of cocoa solids remains with the cocoa butter remains with the cocoa butter and that is removed usually by a and that is removed usually by a small conventional filter presssmall conventional filter press

Cocoa ButterCocoa Butter Pale yellow liquidPale yellow liquid Characteristic flavour of chocolateCharacteristic flavour of chocolate Brittle at temperature below 25°CBrittle at temperature below 25°C Softens in hand and melts in mouth (34°C)Softens in hand and melts in mouth (34°C) Not greasy to touchNot greasy to touch Keeps well due to presence of antioxidantsKeeps well due to presence of antioxidants Rich in saturated fatty acidRich in saturated fatty acid

Palmitic and lower acids 26.2%Palmitic and lower acids 26.2% Stearic and higher acids 34.4%Stearic and higher acids 34.4% Oleic acid 37.3%Oleic acid 37.3% Linoleic acid 2.1%Linoleic acid 2.1%

Cocoa butterCocoa butter

PULVERIZATION OF CAKE AND SIEVING

Large scale Small scale

Milk chocolate

Cocoa mass, cocoa butter, sugar, milk powder and vanilla are mixed in proportions fixed by the manufacturer, conched for about 72 hours, tempered, moulded and packed

Soya lecithin, vegetable fat and preservatives are used for

making commercial chocolates

KAU Chocolate

Cocoa mass, cocoa butter, sugar, milk powder and vanilla powder are ground for 7 hours, moulded and refrigerated

No lecithin, vegetable fat, preservatives added

CONCHINGCONCHING

At factory level (upto 72 hours) At home level (7 hours)

ConchingConching Conching is a balance of temperature, Conching is a balance of temperature,

time, agitation, and aerationtime, agitation, and aeration Dry conching is utilized when the feed Dry conching is utilized when the feed

material to the conche can not be material to the conche can not be pumped pumped Heat generated by the agitation must be Heat generated by the agitation must be

dissipated either by atmospheric dissipated either by atmospheric conditions or by water-jacketed conditions or by water-jacketed equipmentequipment

Wet conching is utilized when the feed Wet conching is utilized when the feed material can be pumped to the conche material can be pumped to the conche heat is supplied by hot water to the heat is supplied by hot water to the

jacket of the conchejacket of the conche Longitudinal conche has been Longitudinal conche has been

traditionally used in the industrytraditionally used in the industry

ConchingConching Rotary conches are becoming popular Rotary conches are becoming popular

as they can handle larger quantities of as they can handle larger quantities of chocolate and require much less laborchocolate and require much less labor

Both milk and dark chocolate are Both milk and dark chocolate are conched at conched at 49-8249-82˚C˚C for for 1-4 days1-4 days

Develops chocolate flavour, darkens Develops chocolate flavour, darkens color, stabilizes viscosity by covering all color, stabilizes viscosity by covering all interfaces with cocoa butter, lowers interfaces with cocoa butter, lowers moisture contentmoisture content

The flavour development results from The flavour development results from volatizing undesirable flavors volatizing undesirable flavors

pH increases as the conching proceedspH increases as the conching proceeds Oxidation and browning reaction in milk Oxidation and browning reaction in milk

chocolate takes place chocolate takes place

TEMPERING At factory level At home level

Moulded and kept in freezer of refrigerators for 2 hours

CHOCOLATE MAKING (KAU Technology -Home level)

Cocoa nibs 400 g

Cocoa butter 600 g

Sugar 1000 g

Milk powder 500 g

Vanilla powder (natural) 30 g

Milk chocolate

Chocolate Chocolate ManufactureManufacture

Cocoa mass not treated with alkali is generally Cocoa mass not treated with alkali is generally used the manufacture of chocolate used the manufacture of chocolate

Many types of chocolate are produced Many types of chocolate are produced depending upon the level of cocoa mass, depending upon the level of cocoa mass, added cocoa butter, sugar, milk and other added cocoa butter, sugar, milk and other ingredientsingredients

Plain Chocolate:Plain Chocolate: 40 - 45% sugar40 - 45% sugar & 32 – 42% fat& 32 – 42% fat Milk Chocolate:Milk Chocolate: 35 – 55% sugar,35 – 55% sugar, 28 – 39% fat 28 – 39% fat

and and 12% milk solids12% milk solids Plain and milk chocolate are extensively used Plain and milk chocolate are extensively used

in confectionary and ice creamsin confectionary and ice creams Chocolate manufacture consists ofChocolate manufacture consists of

Mixing, Refining and ConchingMixing, Refining and Conching

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MixingMixing Prepares the mass for refining by Prepares the mass for refining by

Producing a homogenous massProducing a homogenous mass Coating all of the particles with fat, Coating all of the particles with fat,

and and Mixing in the right amount of fatMixing in the right amount of fat

Too much fat - The feed rolls of the Too much fat - The feed rolls of the refiner will take the fat first and refiner will take the fat first and later the dry solidslater the dry solids

Too little fat - The refiner will Too little fat - The refiner will overheat due to much friction and overheat due to much friction and produce a very non uniform grade produce a very non uniform grade product product

MixingMixing At this point the chocolate At this point the chocolate

manufacturer wants a soft, plastic, manufacturer wants a soft, plastic, pliable, non flow able masspliable, non flow able mass

Its cocoa butter contents are about Its cocoa butter contents are about 25 – 30 % 25 – 30 %

Flavorings are not added in the Flavorings are not added in the mixture if the mass is later to mixture if the mass is later to conched or heat treated conched or heat treated

The mixing operation can be The mixing operation can be carried out by batch wise weighing carried out by batch wise weighing ingredients, or continuously by ingredients, or continuously by automatic metering of the automatic metering of the ingredientsingredients

RefininRefiningg

Produces chocolate mass of Produces chocolate mass of proper particle sizeproper particle size

Five roller refiner is used in which Five roller refiner is used in which the rolls are water cooled the rolls are water cooled

Each roll rotates faster than the Each roll rotates faster than the prior one thus wiping up the prior one thus wiping up the mass and pressing it, in turn, to mass and pressing it, in turn, to the next rollthe next roll

The operator must adjust the The operator must adjust the clearance to obtain the desired clearance to obtain the desired particle size in the resulting particle size in the resulting product product

RefininRefiningg

The quality of the product The quality of the product depends upon its particle size depends upon its particle size distributiondistribution

A wide range of chocolate quality A wide range of chocolate quality is produced by varying particle is produced by varying particle sizes of sugar and chocolate liquor sizes of sugar and chocolate liquor (maximum particle size of sugar: (maximum particle size of sugar: 25-57 µ and chocolate liquor: 50-25-57 µ and chocolate liquor: 50-114 µ)114 µ)

For a good eating chocolate, no For a good eating chocolate, no more than 20% of the mass should more than 20% of the mass should have particle size more than 22 µhave particle size more than 22 µ

Chocolate cakeChocolate Fudge

Chocolate cookies Chocolate doughnuts Drinking chocolate

Cocoa candy & ghoa

COCOA BASED PRODUCTS

JUDGING QUALITY

1. Flavour of chocolate √ Mould √ Smoke

√ Underfermentation √ Acidity

2. Purity or wholesomeness √ Pesticides √ Bacteria

√ Infestation √ Foreign matter

3. Consistency

4. Yield of edible matter Bean size and uniformity : 1.0 g Shell percentage : 11-12 % Fat percentage : 56-58 % Moisture content : 6-7 % Foreign matter Flat and shrivelled beans Insect damaged beans

JUDGING QUALITY …2

Cocoa of merchantable quality must be fermented, thoroughly dry, free from smoky beans, free from abnormal or foreign odours and adulteration.

It must be reasonably free from living insects

It must be reasonably uniform in size, free from broken beans, fragments and pieces of shell and be virtually free from foreign matter

INTERNATIONAL COCOA STANDARDS

Thoroughly dry: Moisture content must not exceed 7.5 per cent

Smoky bean: Cocoa beans with smoky smell or taste or showing signs of contamination by smoke must be avoided.

Uniform size: Not more than 12 per cent of the beans should be outside the range ± 1/3 average weight.

Other standards

GRADE STANDARDS

Grade Maximum Percentage by countMouldy bean Slaty bean Insect damaged/

germinated/ flatGrade 1 3.00 3.00 3.00

Grade 2 4.00 8.00 6.00

Sub standard cocoa (SS)

marketed at special contract

Cocoa pulp juice

BY PRODUCT UTILIZATION

Cocoa pod husk : as manure, cattle & poultry feed, for vermicomposting, multiplying biological agents

Cocoa shell : good mulch and manure for potted plants, preparing media for mycological cultures

Cocoa sweatings: Fresh juice, jam, jelly, marmelade, wine, multiplying biological agents

Cocoa jam Cocoa shell mulch