Roasting the cocoa beans
The plantation owner prepares to roast the cacao seeds, pouring the dried seeds from a wooden bowl into a metal pot over an open fire. (Learn more)
previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 next
Learn more
After the seeds are sun-dried, they must be roasted. Roasting methods vary, but on this plantation, the seeds are roasted over an open fire in a large pot. The roasting process lasts for a half-hour to two hours, and the seeds must be stirred frequently to prevent burning.
Photographs and text by Janel Monroe
The text of this page is copyright ©2009. See terms of use. Images and other media may be licensed separately; see captions for more information and read the fine print. | Cover | Thumbnails | About the photograph | Autoplay version
Share
