In general the processing of cocoa starts at the farm,where the primary processing is carried out.Following the opening of freshly harvested pods,the beans are placed in wooden boxesl,allowing natural fermentation for about 6 days. After fermentation,beans are transferred to sun drying platforms where a gradual reduction in moisture content reaches values suffciently low(6-7%),beans are transferred to storage rooms,then later bagged and marketed.At the manufacturing stage or secondar processing,the dried fermented cocoa beans are roasted and grinded and then follow two distinctive processing lines giving as final product powdered cocoa or chocolate(Wood,1985).