Important factors for obtaining good quality of Almonds
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Genetic Material of the Amazon: Hybrid Cacao, seeds developed for the Amazon region
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Tropical Climate: Temperatures between 19 ° to 35 °
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Soil fertile, drained and deep with Ph between 7
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Water: rainfall around 2000mm / year
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Good management with area cleaning, pruning, fertilization, pest and disease control, harvest and post harvest (good fermentation and drying)
Classification of Almonds
10% of the total of the bags that make up the lot, chosen at random with an appropriate calador, is collected.
The samples collected will be homogenized, reduced and conditioned, weighing at least 1 kg (one kilogram) each, which will be representative of the batch that yields homogeneity as to its quality specifications, presentation
and identification that will be destined to the organs of classification and interested clients according to the parameters of our table
Our aim is to improve the final quality of cocoa, also to avoid its contamination by polycyclic aromatic hydrocarbons or any other type of contamination.