Drying cocoa beans properly is one of the most important steps in producing high-quality chocolate. If done poorly, it can lead to mold, off-flavours, and a loss in market value.
But with the right knowledge and tools, farmers can ensure their beans fetch top prices on both local and international markets.
Lilian Rwomushana, a commercial cocoa farmer in Bibuye village, Kyenjojo district, says proper drying begins immediately after fermentation.
“After the beans are fermented for about six days, I spread them thinly on raised drying trays. We turn them several times a day to ensure even drying and avoid mold,” she explains.
According to Rwomushana, it takes about 5 to 7 days of good sunshine to fully dry cocoa beans.
She warns that drying them on bare ground can contaminate the beans and reduce their quality.
“Using raised trays also prevents animals from accessing the beans and dust from getting in,” she adds.
Stephen Lumbuye, another cocoa farmer from Kiyuni village in Mubende district, prefers to use solar dryers during the rainy season.
“I use a simple polythene-covered structure that allows sunlight in but keeps the rain out. It saves the beans from moisture and spoiling,” he says.
Fred Mpalanyi, a carpenter, explains how to build effective drying trays.
“We use timber to make frames and stretch chicken wire or mesh underneath. Each tray is about one metre wide and two metres long, with legs to raise it off the ground. They are affordable and long-lasting if well maintained”, he says.
With proper drying methods, cocoa beans maintain their flavour, colour, and shelf life, which are essential for any farmer looking to succeed in the cocoa business.
