Cocoa beans are stored in silos or warehouses in their original sacks. Imported raw cocoa is subject to strict quality control. Laboratory technicians ensure that the beans are healthy, perfectly fermented and dried, and have suffered no damage during transport. Silos, measuring from 40 to 120 feet in height can store up to 1000 tons or more. The raw cocoa is sucked up by powerful vacuums and fed into the silos.
