Thickeners derived from locust beans

Thickeners derived from locust beans

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why do cocoa beans cost so much?
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between these factors and the aroma/flavour quality. top quality beans are long, fleshy, supple, very dark brown to black in colour, somewhat oily in appearance, strongly aromatic and free from scars and blemishes. low-quality beans are usually hard, dry, thin, brown or reddish-brown in colour and possess
time. the beans are regularly inspected and those, which have achieved the requisite state of dryness, are immediately removed from the racks for 'conditioning'. the overall sweating and drying operation may take up to eight weeks from the time of 'killing', according to the prevailing weather conditions...
https://www.orchidsasia.com/vanillacuring.htm
between these factors and the aroma/flavour quality. top quality beans are long, fleshy, supple, very dark brown to black in colour, somewhat oily in appearance, strongly aromatic and free from scars and blemishes. low-quality beans are usually hard, dry, thin, brown or reddish-brown in colour and possess
time. the beans are regularly inspected and those, which have achieved the requisite state of dryness, are immediately removed from the racks for 'conditioning'. the overall sweating and drying operation may take up to eight weeks from the time of 'killing', according to the prevailing weather conditions...
http://www.orchidsasia.com/vanillacuring.htm
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