drying and fermentation
Fermentation
Fermentation
bananas
Fermentation
photosynthesis
The white beans are best dried in the open-air, which alters the colour to a light brown. Beans used in chocolate, are roasted to get that deeply brown colour.
It is assumed that the color of the raw beans comes from polyphenolic compounds and anthocyanins, which during the fermentation process, due to various transformations, form polycondensation products, the so called phlobaphenes. These compounds contribute to the formation of the typical brown color of cocoa beans
tanning
germination
Lens culinaris is the scientific name or lentil beans.
Lunatus
differentiation