Hi Ken, I saw your video on Cacao Drying and those 2 types of drying are disadvantageous based on my experience 4 years ago. I am now using my own design based on my research from different countries on how their drying are done. I am now using a low cost Solar Drying system without any machine that can easily control drying and keep our coffee & cacao safely from rain, molds and pest. Just for info.
Maraming salamat po. Ako foreignoy sa Palawan. I just completed fermenting and I'm in the process of drying my first batch of cacao beans. 🫘 Thank you for sharing your tips on this process. I look forward to harvesting and processing more batches in the future.
Hi sir, watching from Benguet. We are starting our cacao journey here in the mountain where we live that's why I've been watching videos about cacao farming for the last few months. Ty for for your videos because it answer my so many questions.
I super love your channel! I bake using Tablea and i have a deeper appreciation for it after watching the process from bean to bar. This channel is super informative and i learned so much. Salamat po!
thank you. i’m starting cacao farm in caribbean. have you experimented with extracting the cacao juice from the pulp for separate sale or use as sweetener back into chocolate product? in brazil they sell the cacao juice in frozen section of grocery stores. delicious!
We haven’t tried personally. But that is still an intriguing part of the process. I am interested in using a depulpper (i think) a machine that is able to get some pulp off the beans and you can proceed to continue to develop other products like juice
Such informative video for a beginner cacao farmer like myself. Thank you sir Ken, God bless you for sharing your knowledge. Love from Quezon province Note: Wooden Table gamit ko but walang bamboo platform and walang mesh net pero dahil sabi mo ay secret Lang natin kaya, I will also implement/use those you mention. 🤩
Maraming salamat sa pag comment Luisa. We hope that you are enjoying your cacao journey. Alam po namin na medyo mahirap lalo na pag nagsisimula at sure po kami na mahirap din po maghanap ng information locally in the Philippine context kaya gumawa kami ng videos para makatulong sa kapwa cacao entrepreneurs at chocolate makers. Secret lang natin yang bamboo tables ha. hahaha good luck at keep safe po kayo dyan sa Quezon Province! hearts hearts mula sa Davao City
Hi Elizabeth, thank you so much for commenting on our video. We are happy to hear that you are learning from the videos that we are creating. We hope to release more videos soon. Thanks for the support 🙏🍫
Hi Dee 😊 thanks for watching our videos. We haven’t had the time to record a video on harvesting. Medyo busy with the holiday season but will definitely put out a video about it
Davao City medyo mahal compared to other cities or regions. Export Quality nasa 160-200 pesos/kg range. export quality means properly fermented, dried and sorted and unfortunately may mga tao po who might buy from davao and resell in other parts of the country fermented beans na unsorted at the same price. If this is the case buyers who will convert it to tablea will have a lower recovery rate so they might be running their business na palugi without even knowing it. Salamat uli sir sa pag comment at pag ask ng question. We hope nakatulong po kami.
Thanks for this wonderful question. Typically you would use a moisture meter to measure moisture content of the beans during drying. Moisture content should be around 7-7.5% If less than that it means over dried na sya and the weight would be lighter so if you are selling the beans mas baba ang value nya because of the lower weight. If higher and moisture content there is a high chance na mag devolop ng molds ang beans during storage. May mga veteran na sa field who can sense when it is ready by touch lang. But I would suggest moisture meter ang gamitin para may scientific basis of recording your data para di lang sya based sa pag kapa ng mga tao natin sa field which can be highly subjective and inconsistent.
Boss ken gusto magsimula mgtanim ng cacao. About 4hec. ang plano q pero dahan dahan lng muna sa simula. Nabanggit mo sa previous vlog mo na my cacao farm ka sa calinan davao gusto sana bumisita. Dito po ako nkatira sa bukidnon.
Hi Karl Thank you for watching our videos and commenting. We appreciate the support. Dahil sa panahon ngayon na may COVID, we have not allowed any visitors sa farm po namin because the families of our farm team stays in the farm as well. We do not want to expose their families. Once things get back to normal po pwede.
@@cacaocultureph noted po boss ken. Kung sakali na prepare napo kahit 1hec lng muna sa pgtataniman q ng cacao may available ba kayo na seedlings sa nursery nnyo?
Normally it is not practiced. If done right di kailangan hugasan. Some do it to stop the heat and fermentation process before setting it to the drying table
Sir kapag rainy season tapos wala kaming mechanical dryer chances ma uudlot ang drying ng beans. How long can we store the beans inside the sack na hindi sya mag momolds? Say, na dry na namin sya for 2 days, tapos biglaang umulan ng straight tatlong araw. Ano po ang mga best practices kapag ganyan na walang mechanical dryer or pugon?
Hello, just want to know after fermentation and drying the seeds, pwede ba ito tumagal Ng months to 1year na Hindi lulutuin or gagawin chocolate? thank you in advance.
If properly stored po. To be honest sa mga foreign countries where their warehouse is temperature control and humidity control kaya po talaga long term storage. Sa Philippines problem natin humidity sa storage. Molds may build up again.
Hi Gridokun, thanks for watching and supporting the channel. Depende po sa protocols ng farm. Pwede po direcho sa Drying table, wag lang po sana sa tanghaling tapat or sa time na sobra din init dahil pag sobrang init mabilis din mag harden ang shell and matrap yung mga acidity sa loob. Timing is important also. Yung iba po nag wash ng beans muna para magcool down ang beans and stop further fermentation bago ilagay sa drying table. Test nyo po kung ano ang mas magandang way for you guys. Sana po nakatulong ang answer namin sa inyo
Hi Marvi, thanks for watching and commenting on our videos. That is actually a good question. Meron pong iba na nagwash ng cacao beans after fermentation the reason for this is to stop the fermentation process to cool down the beans and wash off the pulp before placing the beans for drying. I think ultimately it is based on your protocols and how it affects flavor for your beans. Have you notice a difference in flavor in the cacao beans ?
Sir good pm. We are planning to do cacao farming. May nabili kaming lupa sa my tambobong baguio district,caliban. Sir pwd po ba maka inquire ng seedlings ninyo sir pra sa UF18.
Sir, ask lng po, when drying the cacao at hnd consistent un init because of the weather, at mejo may amoy n un beans like 4 days n hnd consistent un araw, hnd completely naddry out, when I poked the beans meron liquid n Lumabas ang mejo off ang amoy, then after drying it out completely. Mejo may amoy ang beans... Is it rejected beans or its normal to have smell like unexplainable po? Thank u..
Hi Yeuhan, thanks for watching our videos and supporting this channel. Question lang po how long have your been doing cacao? First time nyo po ba mag dry ng beans? Curious lang po. Have you tried continue to dry it? pag na totally dry nandyan parin ang amoy?
Hi Queennie, thank you for watching our video and commenting. We truly appreciate the support. For your question, the answer is yes. Those beans will be considered reject. When processing you really need to sort it out you can check our video on selecting the best beans for production. th-cam.com/video/0uVznXbAWYQ/w-d-xo.html Processing beans with moulds is bad because it has a negative effect on people's health. I hope we were able to answer your question and help you. Good luck on you cacao journey
Hi Romel, na share po namin sa video how to Prevent molds during the drying process. DI po namin alam pano iremove ang molds pag tinamaan na ang beans. Prevention lang po mashare namin sa inyo.
@@cacaocultureph how sad 😅 kase bigla2 nalng nag deliver yung pinag kukuhaan namin ng cacao eh hindi pa namn naubos yung stocks namin Meron pa namn kaming 3 sako pa tapos ayun nga eh mahirap ayawan yun kase galing pa sila ng davao to bohol dito saamin at nung naubos na stocks namin at binuksan ko na ang bagong stocks ayun Ang daming molds 🤦 lugi tuloy binayaran na kase namin yun KAYA mahirap na Isa uli mga nasa 10 sako Ang na e deliver nila HUHUHUHU WLA LANG SHARE KO LANG 😅😢
@@romellibres6355 Yes medyo mahirap nga pag ganun. I am not sure how pa po pero it is best to look into proper storage ng beans kahit maliit na room lang para to prolong the quality.. Also you might need to start checking moisture pag dating ng beans sa inyo baka po talaga hindi maayos na pagkadry and ibyahe agad then ang processors po ang maiwan na with the bad beans na di magamit. I hope nakatulong po yung answers namin sir. All the best.
Hi Francis thank you for watching and commenting on our videos. We appreciate the support po. I personally do not know cacao seedlings supplier in those area po. For our FB page naman, you can search for cacao culture ph kami po yun😊
@@cacaocultureph it works for a casual max 5 kg and it's constant so you only have to leave it there and not think about it while it dries. But for a bigger batch I usually use a large convex lense of water held by clear plastic tarp to heat some water in a sealed container that runs across a copper tube underneath my drying bed then feeds the water back into itself so that I don't have to worry about the chaotic weather conditions and fuel. XD I'm only a casual so I mainly do it for my own personal supply when my cacao trees start to give me some. Sometimes I mix them with my cousins and neighbor's seeds for a bigger and we can all share the final product. :3
What are your experiences with Drying of your cacao beans? Any other tips you can share?
Hi Ken, I saw your video on Cacao Drying and those 2 types of drying are disadvantageous based on my experience 4 years ago. I am now using my own design based on my research from different countries on how their drying are done. I am now using a low cost Solar Drying system without any machine that can easily control drying and keep our coffee & cacao safely from rain, molds and pest. Just for info.
@@oliversaguban9720 can you pls share more details of the solar drying system. Sounds interesting.
First timer lang po kmi sa CACAO FARMING.
Maraming salamat po.
Ako foreignoy sa Palawan.
I just completed fermenting and I'm in the process of drying my first batch of cacao beans. 🫘
Thank you for sharing your tips on this process. I look forward to harvesting and processing more batches in the future.
Wow amazing 🤩 looking forward to your progress
Hi sir, watching from Benguet. We are starting our cacao journey here in the mountain where we live that's why I've been watching videos about cacao farming for the last few months. Ty for for your videos because it answer my so many questions.
You’re welcome ☺️ good luck in your cacao journey 😊🍫🇵🇭
wow... you really know what you are saying... thank you for sharing!
You’re welcome
I super love your channel! I bake using Tablea and i have a deeper appreciation for it after watching the process from bean to bar.
This channel is super informative and i learned so much. Salamat po!
Thank you Emerlina for the wonderful feedback 🥰🥰🥰
Thanks. God bless you always.
You’re welcome ☺️
Thaks for the information
You’re welcome ☺️
Thanks for sharing your ideas sir..
It's my pleasure! Thank you for watching our videos and supporting our channel! Good luck on your cacao journey Paul
thank you. i’m starting cacao farm in caribbean. have you experimented with extracting the cacao juice from the pulp for separate sale or use as sweetener back into chocolate product? in brazil they sell the cacao juice in frozen section of grocery stores. delicious!
We haven’t tried personally. But that is still an intriguing part of the process. I am interested in using a depulpper (i think) a machine that is able to get some pulp off the beans and you can proceed to continue to develop other products like juice
well explained. salamat po. may 250 cacao trees po ako nag start na sila mamunga. pa shout out po idol
Good luck on your cacao journey 🍫🇵🇭
ur cacao beans drying is very interesting thank you for sharing ur knowledge on this issue
Hi Isabelo, we appreciate your comment and feedback ❤️ we are happy to hear you find value in our videos.
I love cacao tablea. So pinoy flavor chocolate drink to relax.
The best haha medyo biased lang din po kami for tablea 😍🍫
This is great ❤
What machine will i use to check the moisture content?
Happy Sunday ser....sa Ako over dry Kay Ako man mag produce og tablea..mag mold Ang tablea Kon dele kaayo uga
Such informative video for a beginner cacao farmer like myself. Thank you sir Ken, God bless you for sharing your knowledge.
Love from Quezon province
Note: Wooden Table gamit ko but walang bamboo platform and walang mesh net pero dahil sabi mo ay secret Lang natin kaya, I will also implement/use those you mention. 🤩
Maraming salamat sa pag comment Luisa. We hope that you are enjoying your cacao journey. Alam po namin na medyo mahirap lalo na pag nagsisimula at sure po kami na mahirap din po maghanap ng information locally in the Philippine context kaya gumawa kami ng videos para makatulong sa kapwa cacao entrepreneurs at chocolate makers.
Secret lang natin yang bamboo tables ha. hahaha good luck at keep safe po kayo dyan sa Quezon Province! hearts hearts mula sa Davao City
Ma'am may I know saan po kayo sa Quezon? I'm from Tayabas po. I am interested in cacao farming. Maybe we could connect :)
@@thebartsyfartsy hi do you supply beans? thanks
@@docchil6617 Hi po, sorry I don't po. :)
Very good video sir
Thank you for commenting on our video. We really appreciate the support po sir. 🥰🍫
Subscribed done...
Thanks
hello po! thank u for this channel... learning much! :-)
Hi Elizabeth, thank you so much for commenting on our video. We are happy to hear that you are learning from the videos that we are creating. We hope to release more videos soon. Thanks for the support 🙏🍫
Am from Uganda I get lost when you use your language. But I learned a lot thanks.
Thank you 🙏 will try our best to incorporate subtitles
hello Ken and Sheila,
did you make a video on the how to harvest cacao pods?
thank you much,
dee ortega
Hi Dee 😊 thanks for watching our videos. We haven’t had the time to record a video on harvesting. Medyo busy with the holiday season but will definitely put out a video about it
Do you have seedlung nursery in the Luzon sir? Will seedlings sana. Salamat.
Wala na po kmi seedling nursery 😊
Thank you for this information sir, very helpful:)
You’re welcome Angie😊 Thank you for your support.
Hello sir Ken, inaabangan ko yung next process after drying po..how to cook or make the cacao beans to chocolate. Thanks you
Thanks for watching and commenting on our videos. We will do these videos soon. We appreciate your support!😍
thanks for the very informative video. If you dont mind, may i know how much is the kilo of fermented cacao beans in your area.
Davao City medyo mahal compared to other cities or regions. Export Quality nasa 160-200 pesos/kg range. export quality means properly fermented, dried and sorted and unfortunately may mga tao po who might buy from davao and resell in other parts of the country fermented beans na unsorted at the same price. If this is the case buyers who will convert it to tablea will have a lower recovery rate so they might be running their business na palugi without even knowing it. Salamat uli sir sa pag comment at pag ask ng question. We hope nakatulong po kami.
Ken, how do we determine if the drying is enough more or less? Thanks.
Thanks for this wonderful question. Typically you would use a moisture meter to measure moisture content of the beans during drying. Moisture content should be around 7-7.5%
If less than that it means over dried na sya and the weight would be lighter so if you are selling the beans mas baba ang value nya because of the lower weight. If higher and moisture content there is a high chance na mag devolop ng molds ang beans during storage.
May mga veteran na sa field who can sense when it is ready by touch lang. But I would suggest moisture meter ang gamitin para may scientific basis of recording your data para di lang sya based sa pag kapa ng mga tao natin sa field which can be highly subjective and inconsistent.
Boss ken gusto magsimula mgtanim ng cacao. About 4hec. ang plano q pero dahan dahan lng muna sa simula. Nabanggit mo sa previous vlog mo na my cacao farm ka sa calinan davao gusto sana bumisita. Dito po ako nkatira sa bukidnon.
Hi Karl Thank you for watching our videos and commenting. We appreciate the support. Dahil sa panahon ngayon na may COVID, we have not allowed any visitors sa farm po namin because the families of our farm team stays in the farm as well. We do not want to expose their families. Once things get back to normal po pwede.
@@cacaocultureph noted po boss ken. Kung sakali na prepare napo kahit 1hec lng muna sa pgtataniman q ng cacao may available ba kayo na seedlings sa nursery nnyo?
Can I use dehydrator to dry cacao beans? Esp this rainy days.
We haven’t really tried that before so we don’t know. There are mechanical dryers for large scale drying that uses other heating elements.
Sir, what to do if smal larva start coming out at the initial stage of drying?
Request sa Americans pretty girl,❤❤❤english boi
normally po do you wash your fermented cacao beans?
Normally it is not practiced. If done right di kailangan hugasan. Some do it to stop the heat and fermentation process before setting it to the drying table
Hi! sir kenn! ask ko lang what is the differerence between alkaline powdered and raw powdered cacao texture taste and health benefits
Sir kapag rainy season tapos wala kaming mechanical dryer chances ma uudlot ang drying ng beans. How long can we store the beans inside the sack na hindi sya mag momolds? Say, na dry na namin sya for 2 days, tapos biglaang umulan ng straight tatlong araw. Ano po ang mga best practices kapag ganyan na walang mechanical dryer or pugon?
Can iron or aluminum use to dry cocoa beans?
For the drying table? I’ve seen it done with stainless but it is expensive. Iron will get rusty in the future due to the elements
hello sir, ask ko lang po kung ano ano ang inyong kinailangan sa pag sisimula ng inyog business?
Hello, just want to know after fermentation and drying the seeds, pwede ba ito tumagal Ng months to 1year na Hindi lulutuin or gagawin chocolate? thank you in advance.
If properly stored po. To be honest sa mga foreign countries where their warehouse is temperature control and humidity control kaya po talaga long term storage.
Sa Philippines problem natin humidity sa storage. Molds may build up again.
@@cacaocultureph Thank you.
Sir, pagkatapos ng fermentation, ideretcho ba yung mga beans sa drying table?
Hi Gridokun, thanks for watching and supporting the channel.
Depende po sa protocols ng farm. Pwede po direcho sa Drying table, wag lang po sana sa tanghaling tapat or sa time na sobra din init dahil pag sobrang init mabilis din mag harden ang shell and matrap yung mga acidity sa loob. Timing is important also.
Yung iba po nag wash ng beans muna para magcool down ang beans and stop further fermentation bago ilagay sa drying table.
Test nyo po kung ano ang mas magandang way for you guys.
Sana po nakatulong ang answer namin sa inyo
hi , how many days do we usually dry the cacao beans? thanks
Depends on the weather - 5 days / 7 days but as a guide you need to look at the moisture content of the beans and not really the days
Hello sir any idea San pwde mkabili ng plastic pang cover for drying ng cacao ? Davao City area po ako tanx
You can check po mga agriculture supplies shops. If in Davao City marami po sa Calinan area
could we wash our cacao beans after fermentation?
Hi Marvi, thanks for watching and commenting on our videos. That is actually a good question. Meron pong iba na nagwash ng cacao beans after fermentation the reason for this is to stop the fermentation process to cool down the beans and wash off the pulp before placing the beans for drying.
I think ultimately it is based on your protocols and how it affects flavor for your beans. Have you notice a difference in flavor in the cacao beans ?
Sir Good Morning/Afternoon/Evening to you po. Sir tanong ko lang po kung pwedi paba magamit ang beans sa layang cacao, baguhan pa kasi ako. 😅
Sorry di ko pa naintindihan ano meaning sa layang cacao?
@@cacaocultureph yung maitim napo ang liso galing sa itim na kakao po. 😅
Sir good pm. We are planning to do cacao farming. May nabili kaming lupa sa my tambobong baguio district,caliban. Sir pwd po ba maka inquire ng seedlings ninyo sir pra sa UF18.
Please check Rosit farms for seedlings. We stopped selling nung 2019
Unfermented tablea tastes better than its fermented counterpart
Tastes are all based on preference. We appreciate the comment🥰 we love all forms of chocolates 🍫🇵🇭
Sir, ask lng po, when drying the cacao at hnd consistent un init because of the weather, at mejo may amoy n un beans like 4 days n hnd consistent un araw, hnd completely naddry out, when I poked the beans meron liquid n Lumabas ang mejo off ang amoy, then after drying it out completely. Mejo may amoy ang beans... Is it rejected beans or its normal to have smell like unexplainable po? Thank u..
Hi Yeuhan, thanks for watching our videos and supporting this channel. Question lang po how long have your been doing cacao? First time nyo po ba mag dry ng beans? Curious lang po.
Have you tried continue to dry it? pag na totally dry nandyan parin ang amoy?
How can you tell when your cacao beans are dry?
what if may moulds na po sa loob ng beans? rejected na po ba yon? makakalason po ba pag masama sa process at ma consume?
thanks po
Hi Queennie, thank you for watching our video and commenting. We truly appreciate the support. For your question, the answer is yes. Those beans will be considered reject. When processing you really need to sort it out you can check our video on selecting the best beans for production. th-cam.com/video/0uVznXbAWYQ/w-d-xo.html
Processing beans with moulds is bad because it has a negative effect on people's health. I hope we were able to answer your question and help you. Good luck on you cacao journey
How to remove the molds of the cacao ?
Hi Romel, na share po namin sa video how to Prevent molds during the drying process. DI po namin alam pano iremove ang molds pag tinamaan na ang beans. Prevention lang po mashare namin sa inyo.
@@cacaocultureph how sad 😅 kase bigla2 nalng nag deliver yung pinag kukuhaan namin ng cacao eh hindi pa namn naubos yung stocks namin Meron pa namn kaming 3 sako pa tapos ayun nga eh mahirap ayawan yun kase galing pa sila ng davao to bohol dito saamin at nung naubos na stocks namin at binuksan ko na ang bagong stocks ayun Ang daming molds 🤦 lugi tuloy binayaran na kase namin yun KAYA mahirap na Isa uli mga nasa 10 sako Ang na e deliver nila HUHUHUHU WLA LANG SHARE KO LANG 😅😢
@@romellibres6355 Yes medyo mahirap nga pag ganun. I am not sure how pa po pero it is best to look into proper storage ng beans kahit maliit na room lang para to prolong the quality..
Also you might need to start checking moisture pag dating ng beans sa inyo baka po talaga hindi maayos na pagkadry and ibyahe agad then ang processors po ang maiwan na with the bad beans na di magamit.
I hope nakatulong po yung answers namin sir. All the best.
Aayy barbie
Thanks for watching our videos
Unsaon pag uga sa kakaw
Hi Bong, salamat sa pagcomment sa video. Naa ka specific na pangutana sa pag uga sa cacao?
Sir saan po ko pde bumili ng trinatario variety seedlings sa pampanga area po ko o bataan pde po makuwa fb page ninyo
Hi Francis thank you for watching and commenting on our videos. We appreciate the support po.
I personally do not know cacao seedlings supplier in those area po. For our FB page naman, you can search for cacao culture ph kami po yun😊
Young grasshopper 🦗
Make it easier on us, just upload video how do i buy a chocolate.
You can visit our website www.cacaoculture.ph 😊🍫🇵🇭
@@cacaocultureph Thank you a lot
Me: *dries cacao being the fridge* this works... I think...
Maybe?
@@cacaocultureph it works for a casual max 5 kg and it's constant so you only have to leave it there and not think about it while it dries.
But for a bigger batch I usually use a large convex lense of water held by clear plastic tarp to heat some water in a sealed container that runs across a copper tube underneath my drying bed then feeds the water back into itself so that I don't have to worry about the chaotic weather conditions and fuel. XD
I'm only a casual so I mainly do it for my own personal supply when my cacao trees start to give me some. Sometimes I mix them with my cousins and neighbor's seeds for a bigger and we can all share the final product. :3
How about yung pangingitim ng beans paano po maiwasan?
Hahaha english boi
English boi why, hahsha
So confusing that you speak english and tagalog . Speak plz in english and make a clip
We will improve our videos. Thanks for the input