Raw cocoa belongs in the ‘most sensitive’ category of cargo - susceptible to unfavorable external factors, like moisture and odors. Without proper care the beans will be rejected upon arrival.

Spending 20+ days on the ship puts them at risk for temperature fluctuations, humidity (materialized as “container sweat/rain”) and sea air. In addition, beans must be stored away from heat sources and any product that gives off an odor (odors are easily absorbed into the beans).

Storage considerations must include a well ventilated, humidity controlled environment, with specialized containers and desiccant blankets as needed.