thanks for having a site like this. it is really interesting and helps a lot. i am not sure if the topic i want to start is already discussed somewhere here, if yes please send me the link and if not i would be thankful for any advise.
i am planing to start a bean to bar small craft, and i am doing at the moment a buisiness plan as well as in parallel i am learning and educating myself about the processes from bean to bar.
one topic where i am not sure how it works is how to inactivate Bacteria in the beans. this is a important topic when it come to the health of the customers.
from one side in the bean to bar world it is said that roasting of the beans at certain temperature kills the bacteria and salmonellas. from the other side some articles online indicates that this roasting process is a primary methode and the temperature used may not be enough to kill the bacteria in the cacao beans.
so what do you think are the main drivers? how do you kill bacteria ? if roasting, what temperature and time you use? sterilisation machines is not an option for a small craft.
is fermenation, sun drying and roasting are enough to eliminates bacteria? is there any online studies, articles, reports on this topic?
i am thanksfull for any advise or answer.