How do you prevent mold growth during the fermentation process of cacao beans?

One way to prevent mold growth during the fermentation process of cacao beans is to carefully monitor the humidity and temperature levels. The ideal temperature range for fermentation is between 45-50°C, and the humidity should be around 60-70%. If the temperature is too high or the humidity too low or too high, it can create an environment that promotes mold growth. Additionally, it is important to make sure that the cacao beans are regularly turned during the fermentation process to ensure even fermentation and to prevent the growth of mold on any spots that are not exposed to air. Finally, using quality cacao beans and properly cleaning the fermentation equipment can also help reduce the risk of mold growth.