Figure 7From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredientsSummary graph of the impact of processing on the flavan-3-ol content of cocoa beans. with exception of the ripe beans, all samples were commercial samples representative of the indicated processing stage. Blue diamonds = (-)-epicatechin, green triangles = (+)-catechin, red squares = (-)-catechin.Back to article page