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Post by gameson on Dec 9, 2012 19:56:05 GMT -5
As we already know, there are three types of cocoa beans, criollo, forastaro, and trinitario. I understand the definition of each type, and I have read this forum section but can not find the answer to my question. my question is
if you are given samples of cocoa bean, how can you tell whether that beans is criollo, forastero, and trinitario? Is it by taste, bean shape, etc?
Is there a way to identify the beans without going through the process of making chocolate? I mean if you taste it, how can you tell?
Thanks.
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Post by Sebastian on Dec 10, 2012 6:46:08 GMT -5
On dried beans? Very very very difficult to do so definitively, unless you've got a great understanding of genetics or in some cases analytics.
If you're sufficiently experienced, you can get a directional read based on the physical characteristics of the bean and the flavor, but it's certainly not a guarantee.
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Post by gameson on Dec 10, 2012 14:23:55 GMT -5
yes, on dried beans, so if you are going to buy beans from suppliers or farmers, how can you tell the beans type on the spot by looking, smelling, or tasting it (without going through the process of making it to chocolate)?
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Post by Sebastian on Dec 10, 2012 20:18:16 GMT -5
you're looking for an easy way to do it. there isn't one.
you either are physically there to verify it's actually what they say it is, build a relationship to foster trust so you do'nt have to physically be there, or spend 20 years developing sufficient experience to be able to know what it is you're looking at/tasting.
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