This invention relates to the processing and tracing of harvested seeds of fruit. More specifically, this invention relates to a seed processing system 100 comprising a seed processing container 10, 10.1 which includes a housing 12 defining a cavity 14 and an opening 15 that is in communication with the cavity 14; a closure 16 displaceable between an open position wherein the opening 15 is open and the seeds of fruit can be placed in or removed from the cavity 14, and a closed position wherein the opening 15 is closed to form a closed cavity 14 and the seeds of fruit cannot be placed in or removed from the cavity 14; and a closure sensor 17 for sensing when the closure 16 is displaced to its closed position, and generating closure position data in response to sensing displacement of the closure 16 to its closed position.

This invention relates to the processing and tracing of harvested seeds of fruit. More specifically, this invention relates to a seed processing system 100 comprising a seed processing container 10, 10.1 which includes a housing 12 defining a cavity 14 and an opening 15 that is in communication with the cavity 14; a closure 16 displaceable between an open position wherein the opening 15 is open and the seeds of fruit can be placed in or removed from the cavity 14, and a closed position wherein the opening 15 is closed to form a closed cavity 14 and the seeds of fruit cannot be placed in or removed from the cavity 14; and a closure sensor 17 for sensing when the closure 16 is displaced to its closed position, and generating closure position data in response to sensing displacement of the closure 16 to its closed position.

The invention relates to an apparatus (1) for drying and/or roasting beans for foodstuff, such as cocoa beans, or parts of beans, such as cocoa nibs, comprising a frame, a drum (2) for receiving the beans or parts of beans rotatably mounted in the frame and at least partially closed at one end (3) and open at the other (4), a shell (5) enveloping the drum (2), a door (7) for closing the open end (4) of the drum (2), a heater (19) for heating the drum (2), and a fan and a valve (26) for maintaining an under-pressure in the space (20) between the drum (2) and the shell (5). A seal (30) is located in the clearance between the drum (2) and the shell (5).

The invention relates to an apparatus (1) for drying and/or roasting beans for foodstuff, such as cocoa beans, or parts of beans, such as cocoa nibs, comprising a frame, a drum (2) for receiving the beans or parts of beans rotatably mounted in the frame and at least partially closed at one end (3) and open at the other (4), a shell (5) enveloping the drum (2), a door (7) for closing the open end (4) of the drum (2), a heater (19) for heating the drum (2), and a fan and a valve (26) for maintaining an under-pressure in the space (20) between the drum (2) and the shell (5). A seal (30) is located in the clearance between the drum (2) and the shell (5).

Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media

Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media

Methods, systems, and apparatus for winnowing. In one aspect, a method includes loading an initial material into a winnowing system via a feed member; feeding the material into a fluidically accelerated winnowing cavity, where the initial material impacts at least one plate member to yield chaff material and processed material, and where the processed material and the chaff material circulate in the winnowing cavity; and separating the chaff material and the processed from the winnowing cavity based on density. Other aspects include yielding intermediate material, where the intermediate material reimpacts the at least one plate member until yielding chaff material and processed material, preprocessing the initial material, controlling the flow of initial material into the winnowing cavity with a feed gate, where the chaff material egresses the winnowing cavity via a chaff chute, where the chaff material collects in a collection cavity, and/or more.

Methods, systems, and apparatus for winnowing. In one aspect, a method includes loading an initial material into a winnowing system via a feed member; feeding the material into a fluidically accelerated winnowing cavity, where the initial material impacts at least one plate member to yield chaff material and processed material, and where the processed material and the chaff material circulate in the winnowing cavity; and separating the chaff material and the processed from the winnowing cavity based on density. Other aspects include yielding intermediate material, where the intermediate material reimpacts the at least one plate member until yielding chaff material and processed material, preprocessing the initial material, controlling the flow of initial material into the winnowing cavity with a feed gate, where the chaff material egresses the winnowing cavity via a chaff chute, where the chaff material collects in a collection cavity, and/or more.

The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70? C. or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.

The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70? C. or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.