Once harvested, the cocoa beans undergo two consecutive treatments on the plantation. This eliminates the sugary pulp from the beans, while reducing bitterness and astringency of the seeds and developing aroma precursors. It translates as a swelling of the bean and the appearance of the characteristic brown color. The beans are placed in wooden, rattan, or concrete crates, which allow the fermentation liquid to run off. The crates are covered with banana leaves for protection. The beans are mixed and aired regularly for a uniform fermentation. Fermentation lasts about a week for the forasteros and two to three days for the criollos. This is an extremely important operation, which, if incorrectly carried out, will prevent the bean from developing all of its aroma and can even add undesirable tastes. After fermentation, the beans still contain 60% moisture which must be reduced to 7% to assure an optimum conservation and to allow transport under good conditions. The beans are set out in the sun in very large drying areas that can be covered rapidly in case of rain. Certain large operations, in an effort to save money, replace this natural drying with an artificial treatment using hot air or wood fires. This procedure is much faster but, unfortunately, too often it adds a smoky flavor to the beans, an undesirable taste element which will be obvious, and even accentuated, during the chocolate-making process. During the drying time, which lasts at least two weeks, the beans are picked over to eliminate pulp residue and large foreign bodies. In certain regions, a tradition —the cocoa dance— continues to exist. Agricultural workers walk through the drying area to the accompaniment of rhythmic music and "dance" over the beans, mixing them to even out the drying action of the sun. The beans are thus cleaned, while acquiring their characteristic shine. Beans must be stored on the plantation for only a limited time before being loaded onto boats. The beans are shipped in ventilated, specially prepared containers. As soon as they arrive at VALRHONA, they must pass a strict quality control. A jury of specially trained experts conducts a series of tests which ends with the acceptance or rejection of the batch in question.