FIELD: food industry. SUBSTANCE: cacao-beans are displaced on transporter and affected by infra-red irradiation having wavelength 0.8-1.5 μm, intensity being 25-30 kW per 1 m2. The process is followed by shelling and cooling. Preliminary cacao-beans are placed into water being sprayed in air, temperature of water is 20-25 C, its quantity being 0.15-0.25 kg per 1 kg of beans. Duration of the process is 30-40 s. EFFECT: improves nutrient value of desired product, decreases infectiousness of beans. 1 tbl
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