Winnowing: A close-up look

A close-up of the roasted seeds provides a closer view of the winnowing process. The seeds vary in color from a deep red to a dark brown. (Learn more)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Learn more

Many chocolate-making operations use machines to winnow the cacao seeds, but some still perform this step by hand. Machines winnow by cracking the seeds and blowing the husks away with a controlled airflow. Designing a machine that winnows effectively is a challenge because cacao nibs vary greatly in size, shape, and weight. Too much airflow could blow away smaller cacao nibs along with the husks. Too little airflow could result in too much husk remaining with the nibs. Winnowing by hand, although time-consuming, ensures high-quality results.

Learn more about cacao, chocolate, and winnowing.

Powered by LEARN NC