Cacao Nibs and Pathogen Risk
I have had customers asking me for cacao nibs and roasted and raw cacao beans but have been reluctant to stock these items due to salmonella or other pathogen risk. After seeing cacao beans being fermented and dried in numerous countries I question the safety of these products. Dirt, bugs, drying on asphalt roads etc..I question from all but the most sophisticated winnowing operations to remove the husk. Am I overreacting to the risk ? Does the roasting process kill these pathogens? Is anyone using ultra -violet technology to sterilize the nibs? One request came from a home beer brewer. Would the alcohol distilling process render the nibs safe? Appreciate the feedback..