Hello fans
Yes I can call you that. Ulog has provided us all a platform to be the celebrity that is to be celebrated by others.
After my first ulog post A typical day in a cashew warehouse. The love you guys shown me motivated me to write the second post and now this.
In the above post I mentioned that I was in a cocao / cashew warehouse but was station in the cashew warehouse as at that time. Recently i have been transferred to the cocao warehouse which I am going to write about.
The work load here is much and leaving me little or no time to write about my day but my boss @nathanmars told me this >if you really want to create contents then you’ll find a way to do it. If there is a will and there is a way.
So I carried my writing pad.

COCAO

The cocoa bean, also called cacao bean, cocoa (/ˈkoʊ.koʊ/), and cacao (/kəˈkaʊ/), is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted. The beans are the basis of chocolate, and of such Mesoamerican foods as mole and tejate.
Our company is into cocoa beans and cashew nut export so what we basically do here is buy, process, store, grade and export. In other to do the following there are certain skills and equipment needed which I will try to show.
Oops that's me again.

There are various test we run on cocoa beans before buying (quality test) to make sure its meet the international export standards.
The quality of cocoa is checked through sampling.

We selects at random a significant percentage of the bags for inspection and a stabbing iron
is used to draw a number of beans from the selected bags. Or, if the cocoa is in bulk, samples are taken at random from the beans as they enter a hopper or as they are spread on the table.

Different authorities may set a differing level of beans/samples for inspection. The International Standard recommends that the samples should amount to not less than 300 beans for every tonne of cocoa. For bagged cocoa, samples should be taken from not less than 30% of the bags, and for bulk cocoa there should be not less than 5 samplings per tonne.

The samples are analysed using the cut test. The cut test provides an assessment of the beans from which analysts may infer certain characteristics of the cocoa, which gives an indication of quality.

The cut test involves counting off 300 beans.
These 300 beans are then cut lengthwise through the middle and examined. Separate counts are made of the number of beans which are defective in that they are mouldy, slaty, insect damaged, germinated or flat. The results for each kind of defect are expressed as a percentage of the 300 beans examined. The amount of defective beans revealed in the cut test gives manufacturers an indication of the flavour characteristics of the beans.
Opon receiving cocoa beans which we will prepare for export

We carry out this test
this device is used to test the moisture content in the cocoa beans. The international standard is 8.0 and below.
The scale is used to measure the weight of the bags. The international standard for cocoa beans is 64kg per bag.

after using the aqua boy device to test the moisture content if it is above 8.0 the bags will be dried again using this dryer.
the dryer slowly dries the beans without cooking them (lol). We also sun dry the beans, but you have to wait for a good sunshine to do that.

the heath benefits

Health benefits of cocoa include relief from high blood pressure, cholesterol, obesity, constipation, diabetes, bronchial asthma, cancer, chronic fatigue syndrome, and various neurodegenerative diseases. It is beneficial for quick wound healing, skin care, and it helps to improve cardiovascular health and brain health. It also helps in treating copper deficiency. It possesses mood-enhancing properties and exerts protective effects against neurotoxicity. Source

Well bye for now.
Will be back with more next time.