Binon cocoa garden reduced to more than 2 hectares of cocoa, and was planted for 2 years. So far it has flowered and fruited. We fertilize the trees with organic fertilizers and do not use chemical drugs, so the tall trees have been damaged by mosquito bugs. Consequence: - Make the buds wilt and dry, the fruit is often deformed, the skin is rough, dry, and the fruit is not large. Causes significant reductions in grain yield and quality - Mosquito bugs appear all year round, but cause the most damage in the rainy season when young shoots and young fruits appear. Prevention: - Shaping the cocoa tree. - Cut excess shoots periodically. - Prune shade trees. - Field sanitation: cut severely damaged fruit, dry fruit. - Check the orchard regularly to detect mosquito bugs early.

1. Harvest. - Cocoa fruit must be properly ripe, when ripe, it will turn yellow or red-orange depending on the variety. Use scissors to cut the fruit according to the correct technique without hurting the flower bed. After harvesting, we should store the fruit to help the fermentation process faster and improve the quality of the seeds. 2. Smash left, up mem. - Beat the fruit with the blade, avoiding the blade to damage the seeds inside. After beating the fruit, we proceed to peel the seeds inside the fruit and bring it to incubation (fermentation), remove the germinated seeds, mold ... - The fermentation of cocoa beans is divided into two stages: aerobic and anaerobic fermentation. Fermentation stage is the most important stage, fermenting the seeds well will reduce the bitterness and dark chocolate flavor. Fermentation time is about 5 to 6 days. 3. Drying cocoa beans - Drying in the shade to reduce direct sunlight helps the seeds dry slowly. Drying time is about 10-15 days depending on the weather. After drying, the seeds will be stored in storage to complete the fermentation process. 4. Screening - Cocoa beans will be screened to remove poor quality cocoa beans and impurities before being transferred to the roasting machine. 5. Roast the seeds. - The process of roasting the seeds increases the flavor and aroma of the seeds, making them darker. Roasting temperature is extremely important, requiring rigorous monitoring. 6. Break the seeds and blow the shells. - After breaking and separating the shells, we get the crumbs of the silk shell, the Nibs seed powder used to make cocoa tea, the Nibs seeds are ground to be the raw materials for the production of cocoa powder and chocolate... 7. Grinding (Conching) Nibs cocoa grinding time is about 48-72 hours into a thick paste called cocoa powder. At this stage, we mix milk, sugar, and fruit flavors according to the recipe. 8. Heat training (tempering) and casting. Tempering is a process that uses mechanical and thermal influences to align and bond the individual fat crystals present in cocoa butter together. From there, a stable chocolate crystal form is formed. Chocolate after tempering will have a smooth glossy surface, tight structure and difficult to melt under normal conditions.

Binon Cacao Joint Stock Company is located on a large land of 46ha with wonderful scenery and fresh nature in Chau Duc district, Ba Ria - Vung Tau province. With the advice and cooperation of Japanese businesses, towards the development of clean cocoa agriculture in Ba Ria Vung Tau province in particular and Vietnam in general, BINON has been investing in many activities to promote the potential. capacity of cocoa beans right at this park and has been officially put into operation since May 2019. In Japanese: the word Bi is taken from the word meaning "clean, beautiful"; The word Non in the word means "agriculture". BINON means "CLEAN AGRICULTURE - BEAUTIFUL AGRICULTURE". With the above criteria, BINON wishes to bring products made from clean and environmentally friendly cocoa to consumers (without using any chemicals in the production process). Binon confidently shares this with tourists and customers who use our products so that when visitors come to Binon, In addition to learning about the production process, they also understand the value of the products we make.

Binon Cacao Park - A unique model of cocoa farm tourism and chocolate production creating Vietnam and Southeast Asia. Binon Cacao is located in Chau Duc district, Ba Ria - Vung Tau, about two hours by car from Ho Chi Minh. We formed Binon Cacao Park to promote Vietnamese cocoa beans to the world. Not only that, we also bring you a tour of the cocoa farm, you will discover many things in this trip, the secrets of the chocolate making process, discover the melted cocoa beans melt into delicious chocolate bars. We also implement "ecotourism" combining "experience sightseeing" and will continue to expand the new potential for cocoa.We will continue to carry on our natural mission of Chocolate with the grateful and appreciative of the favors of the soil and the sun, as well as the efforts of the sincere Vietnamese farmers, we believe that Chocolate can definitely create a happy world.

BINON. It is a combination of the word "My (BI)" in Japanese and the word "NONG" in Vietnamese. This name means "For a beautiful future for cocoa agriculture".

The World Cocoa Organization's recognition of Vietnamese cocoa with good taste is an opportunity to develop a sustainable domestic cocoa industry. However, the most important thing is that farmers must keep the raw material area; The policy of many localities is to continue to maintain the model of producing large cocoa fields, linking and producing according to the process and replication.