[jamescameron]

I’ve been helping a friend organize supplies for a small chocolate business, and we’ve been learning about cocoa bean storage to keep the beans in good condition before processing. We understand that moisture and ventilation can affect quality, but we’re still trying to find the best way to store them for longer periods. We want to avoid mold, odors, and other storage problems. If you’ve handled cocoa beans before, what storage practices worked best for you, and what mistakes should beginners avoid?

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