I’ve been helping a relative who imports specialty ingredients, and recently we ran into quality issues after some products spent a few months in storage. While researching cocoa bean storage, I found a lot of different opinions about humidity control, ventilation, and ideal storage conditions. Some people make it sound simple, while others say even small mistakes can affect quality over time. For anyone who has experience storing cocoa beans or similar products, what challenges did you face? I’d really appreciate hearing real-world advice and lessons learned from managing long-term storage.
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