Cacao consultant and resource person Louie Cena presented and demonstrated the actual processes of making chocolates/tablea from the sorting of quality cacao beans, roasting, winnowing/cracking of beans, nibs grinding, chocolate melanger, tempering, molding, packaging of products and proper storage of finish products.
The training also covered the proper care and management of cacao trees as well as the techniques for fermenting and drying of cacao beans.
The development of the SSF was realized thru the support of the Capiz provincial as well as Panitan municipal governments and the CCIA, among others. (JBG/AAL/PIA Capiz)
