FERMENTING AND DRYING COCOA

ENGINEERING FOR THE COCOA AND CHOCOLATE INDUSTRY.

PLANNING AND ORGANIZATION

Engineer inspecting cacao beans quality in a factory setting.

Engineer inspecting cacao beans quality in a factory setting.

PROCESS OPTIMIZATION

IMPROVING EFFICIENCY FOR SUSTAINABLE PRODUCTION.

QUALITY CONTROL FROM RAW MATERIALS TO THE FINAL PRODUCT.

CUSTOM DESIGN CUSTOM-BUILT PRODUCTION FACILITIES

QUALITY MANAGEMENT

AUTOMATION OF THE FERMENTATION AND DRYING OF COCOA BEANS

DIFFICULT TO PREDICT DUE TO WEATHER CONDITIONS TEMPERATURE AND HUMIDITY CAN ONLY BE CONTROLLED TO A LIMITED EXTENT

NO EXTERNAL INFLUENCES; ALL PARAMETERS ARE CONTROLLABLE

TRADITIONAL

PROCESS-CONTROLLED