Bolivian cocoa in the verge to improve its quality!

Tatiana Sanabria reports for Pagina Siete: Swiss cocoa taster empowers producers Markus Lutz spent five days in La Paz evaluating grains of cacao from five regions of the country so that producers and entrepreneurs achieve quality in Switzerland. Fermentation is one of the secrets to get a grain of high quality cocoa, explains Swiss taster,Continue reading “Bolivian cocoa in the verge to improve its quality!”