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Post by gabrielconroy on Jul 9, 2022 9:34:43 GMT -5
I'm looking into buying and exporting raw cacao beans from an indigenous community in Ecuador.
From a storage and quality control perspective, would it be better to have the beans processed (fermented, dried, etc.) in Ecuador before export, or to export them in raw condition for processing in the UK?
And how much would you expect to pay for raw beans, either wild or cultivated, from such a source (rough price range)?
Thanks!
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Post by soseattle on Jul 10, 2022 22:04:52 GMT -5
I'm just a home enthusiast so know nothing about pricing at the wholesale level.
As far as the processing, cacao beans are normally fermented and dried at the area where they are grown. From a quality and storage perspective I cannot imagine exporting fresh cacao. For one, the weight of the pod itself is more than the weight of the beans and pulp inside. So unless you have a plan to utilize the pods in a way that will contribute to your profits, that would be a big waste of money if you shipped them somewhere else for processing. The pods with the beans/pulp are also perishable and you would undoubtedly lose some to rot/mold, which will also eat into your profits.
Just some things to consider, like I said I'm not a professional in the industry.
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Post by Sebastian on Jul 12, 2022 5:45:30 GMT -5
If you attempt to ship them undried - they'll mold and become infested. You'll lose the entire shipment.
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Post by gabrielconroy on Jul 13, 2022 8:43:27 GMT -5
Great, thanks both. They are having them processed at a site nearby in Ecuador before shipping. Thanks again.
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