Biology · Food Processing
What is the primary purpose of fermenting cacao beans during chocolate production?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1To increase the size of the beans for better yield
- 2To reduce the beans' bitterness and develop their flavor precursors✓
- 3To enable the beans to dry out more quickly
- 4To harden the outer shell for easier removal
Correct answer
To reduce the beans' bitterness and develop their flavor precursors
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