Standards For Useful Programs Of T Bedding

Farmers take these seeds and let them ferment for several days, a process which turns them brown. Those beans are shipped to Blais's workshopin large 70-kilogram bags. Blais sources her beans through a co-operative that works with farmers in Central and SouthAmerica, Asia and Africa. Fermented cacao beans are sorted by hand. (Kim Garritty/CBC) From there, the beansare sorted by handand checked for any defects. The beans that make the cut are then roasted. Blaisuses a chicken roasting oven. She follows her instincts more than a temperature reading to know when the beans are ready. "Sometimes

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