How fermentation of Cocoa is done?

Fermentation takes around 5 to7 days, will be based on the temperature and season. There are several ways in which farmers can involve in the process of Cocoa fermentation. After the Cocoa pulp and beans are removed from the husk, small holders naturally cover the heaps of Cocoa with banana or plantain leaves and let them ferment foe nearly 5 days. This traditional approach to fermentation, though is prone to environmental risk factors. Periods of intense rainfall increase the time required for the fermentation process. Droughts, temperature changes and prolonged dry seasons affect the overall quality and flavor of the product. Farmers occasionally mix the heap on the 2^nd or 3^rd day to allow for aeration and a more uniform fermentation. In the fermentation process, the Cocoa flavor develops and the beans turn brown.