Cocoa

In the delicate journey from bean to bar, Cocoa beans encounter a significant challenge: pest infestations. These threats, ranging from Cocoa weevils to almond moths, jeopardize not just the quality but also the global standing of Cocoa. Our commitment lies in confronting these challenges head-on, preserving the purity and value of Cocoa with innovative and responsible pest management strategies.

Cocoa, a key ingredient in the global confectionery and food industry, faces significant pest infestation challenges that can severely impact its quality and market value. Post-harvest losses in Cocoa production can reach 30-40% due to pests such as the almond moth (Cadra cautella), Cocoa weevil (Araecerus fasciculatus), cockroaches (Family: Blattodea), tropical warehouse moth (Ephestia cautella), and warehouse beetle (Trogoderma variabile). These infestations can occur both in the country of production and during transportation or storage abroad. Maintaining pest-free Cocoa is crucial for preserving its flavor and meeting global food safety requirements, given the over 4.5 million tons of Cocoa beans consumed annually worldwide.

The presence of pests like Cocoa weevils and almond moths in Cocoa beans can drastically reduce their market value and hinder compliance with international quality standards. Effective pest management is vital for preserving the intrinsic value of Cocoa beans and ensuring they meet the rigorous standards of the global market. This is particularly important given the high consumption rates and the premium placed on quality in the Cocoa industry.

The Controlled Atmosphere technique represents an innovative approach to managing pest infestations in Cocoa beans. This method, along with Heat Treatment for infested buildings, provides a comprehensive solution that addresses the unique challenges of Cocoa bean storage. These advanced techniques ensure that the Cocoa beans remain free of pests and their quality is not compromised.