Binon cocoa garden reduced to more than 2 hectares of cocoa, and was planted for 2 years. So far it has flowered and fruited. We fertilize the trees with organic fertilizers and do not use chemical drugs, so the tall trees have been damaged by mosquito bugs. Consequence: - Make the buds wilt and dry, the fruit is often deformed, the skin is rough, dry, and the fruit is not large. Causes significant reductions in grain yield and quality - Mosquito bugs appear all year round, but cause the most damage in the rainy season when young shoots and young fruits appear. Prevention: - Shaping the cocoa tree. - Cut excess shoots periodically. - Prune shade trees. - Field sanitation: cut severely damaged fruit, dry fruit. - Check the orchard regularly to detect mosquito bugs early.

1. Harvest. - Cocoa fruit must be properly ripe, when ripe, it will turn yellow or red-orange depending on the variety. Use scissors to cut the fruit according to the correct technique without hurting the flower bed. After harvesting, we should store the fruit to help the fermentation process faster and improve the quality of the seeds. 2. Smash left, up mem. - Beat the fruit with the blade, avoiding the blade to damage the seeds inside. After beating the fruit, we proceed to peel the seeds inside the fruit and bring it to incubation (fermentation), remove the germinated seeds, mold ... - The fermentation of cocoa beans is divided into two stages: aerobic and anaerobic fermentation. Fermentation stage is the most important stage, fermenting the seeds well will reduce the bitterness and dark chocolate flavor. Fermentation time is about 5 to 6 days. 3. Drying cocoa beans - Drying in the shade to reduce direct sunlight helps the seeds dry slowly. Drying time is about 10-15 days depending on the weather. After drying, the seeds will be stored in storage to complete the fermentation process. 4. Screening - Cocoa beans will be screened to remove poor quality cocoa beans and impurities before being transferred to the roasting machine. 5. Roast the seeds. - The process of roasting the seeds increases the flavor and aroma of the seeds, making them darker. Roasting temperature is extremely important, requiring rigorous monitoring. 6. Break the seeds and blow the shells. - After breaking and separating the shells, we get the crumbs of the silk shell, the Nibs seed powder used to make cocoa tea, the Nibs seeds are ground to be the raw materials for the production of cocoa powder and chocolate... 7. Grinding (Conching) Nibs cocoa grinding time is about 48-72 hours into a thick paste called cocoa powder. At this stage, we mix milk, sugar, and fruit flavors according to the recipe. 8. Heat training (tempering) and casting. Tempering is a process that uses mechanical and thermal influences to align and bond the individual fat crystals present in cocoa butter together. From there, a stable chocolate crystal form is formed. Chocolate after tempering will have a smooth glossy surface, tight structure and difficult to melt under normal conditions.

BINON is a chocolate production place "FARM TO BAR" with the desire to bring a beautiful agriculture for tomorrow. From cocoa trees are grown by farmers on small but also very professional farms in the Southeast region, especially Chau Duc. BINON has the desire to bring products made from clean and environmentally friendly cocoa to consumers (without using any chemicals in the production process).

We are so grateful for the blessing of nature and the healthy soil of Vietnam and the dedication of Vietnamese farmers in contributing to our operation, and We will continue to keep making chocolate with life of nature.

We, who were so engrossed in the mystery of the tropical cacao fruit and felt how impactful the cacao farming industry could be, have come up with the Binon Cacao Park project. Every day we expand, experiment with new possibilities and work tirelessly to create a better future for the cacao farming industry.