Once the cacao is harvested, the fruit is fermented for six days. During that time, the sweet pulp becomes watery and slides away, leaving just the seeds behind. Those seeds are sun-dried for two weeks. They are then roasted, shelled and finally winnowed to remove the hard-shell pieces from the roasted beans.
อ่านต่อเพิ่มเติม โรงเรียนบ้านโป่งกระทิงล่าง
สาระสำคัญ ร้านขายยา
