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In page Cocoa bean:

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The wet beans are then transported to a facility so they can be fermented and dried.[2][5] The farmer removes the beans from the pods, packs them into boxes or heap them into piles, then covers them with mats or banana leaves for three to seven days.[6] Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor.[citation needed]