Hello Team, what is fumigation? T104-a-1? the customs in my country need a special Analysis Certificate that proofs that the cacao beans has been fumigated in the origin country with 2lbs/1000ft^3 at 21°C and a proof that the beans are free from Salmonellas or Bacterias.
Do you have any experience with fumigation? a short explanation would be helpfull. if we do this Method can we still call the beans Organic? i suppose with this method chemicals will be applied on the beans. is my understanding correct?
does all cacoa bean suppliers fumigate their cacao beans befor export?
Thank you for your help.