When the beans arrive at the factory, they are first inspected and approved by Quality Control. Then they are then sorted by country of origin and type of bean, and cleaned and roasted before they are made into chocolate. When the beans have been received at the processing location, they are inspected and thoroughly cleaned of all extraneous matter as well as any broken beans. The cleaning process involves blowers, which remove items that are lighter or heavier than cocoa beans, and sieves that eliminate items that are too small or too big. A special machine uses air suction, magnetic separators and brushes to remove foreign matter such as jute fibers from the bags; sticks, stones and sand; metal and fragments from closures used in bagging and tagging.
Source(s):
http://www.thenibble.com/REVIEWS/MAIN/CHOCOLATE/from-pod2-2.asp


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