Extending the processing of cocoa beans into the rainy season and increasing production by application of newly developed drying methods

The purpose of research paper was to develop on a large and affordable scale new cocoa drying sheds using only locally available hardware at zero cost to the farmer. To duplicate in all cocoa farming locations and processing hamlets, the MEXICATEL drying method which is based on the principles of internal heat generation and equilibrium balance at room temperature using structures based on the mathematical theorems of Parallelograms and Pythagoras. To improve the quality of the cocoa beans by reducing by 99.9% existence of salty beans and unattractive coloration caused by lack of temperature regulation during fermentation and over-exposure to ultra-violet rays of the sun during drying. To improve the taste of the cocoa beans .To increase the quantity of cocoa beans that can be processed and delivered on a monthly basis even during the rainy seasons when it is impossible to process and deliver quality cocoa beans. Cocoa is a major foreign exchange generation commodity whether in beans, powder or chocolate paste form. The task of drying cocoa is limited to availability of solar heat. The rainy season in cocoa producing countries have recently become longer and thus affect the available sun-drying time. With a bit of elementary geometry and basic physics, I have been able to develop a technique that:Dries cocoa 100% indoorsProducing no salty cocoa beansReducing the bitterness of the beans by 80%Can be used 12months in a year for drying cocoa, fruits and vegetablesProduces cocoa beans with 0.2% salty beans out of five thousand (5,000) beans samples used