Fermenting boxes line the interior of an agricultural building at Belmont Estate.
The boxes (right) are used the early stages of cocoa production. Fresh cocoa beans, still covered in pulp, are stored in these boxes and covered with banana leaves for several days. While fermenting the familiar cocoa aroma begins to develop - the richer the aroma, the longer they have been fermenting. When this process is complete, the beans will be spread out on large drying racks under the sun before being polished and shipped off to chocolate manufacturers.
St. Patrick, Grenada