What is Source Fermented Cacao®?
Fermentation begins at harvest, not days later.
Fresh cacao beans are sealed immediately into our patented fermentation containers, each digitally tagged with RFID. From that moment, the batch is protected, identified, and traceable.
The sealed containers travel to our R&D Centre in Ntui, where fermentation is carefully monitored and refined — preserving origin character and ensuring consistent quality.
This is first-mile control.
This is flavour by design.
The proof
RESULTS FROM A RECENT TRIAL: TRADITIONAL METHODS VS. OUR SOURCE FERMENTED® PROCESS
In a controlled trial, cocoa beans were sourced from the same harvest, farmer, and farm to ensure consistency. The results demonstrate significant improvements in cocoa quality achieved through COOKO’s Source Fermented® system across a wide range of analysed parameters.
Key findings include:
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Substantial reductions in harvesting unripe, overripe, and diseased pods.
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Minimized prolonged pod storage, a primary cause of quality issues.
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Significant decreases in mould, mycotoxins, and soil-borne contaminants like aluminum.
These results highlight the transformative impact of our Source Fermented® process in addressing critical quality challenges and elevating cocoa standards.
Traditional batch
Source Fermented® batch
