The beans are dried in the sun on bamboo trestles covered with rush mats after fermentation. Sun drying is the best method because it doesn't produce "off flavors" in the cocoa beans. When the beans are dry, farmers put their cocoa beans in special jute bags and take them to sell to buying agents in their local area. The buying agents weigh and grade the cocoa, and pay the farmers according to prices fixed by the Ghana Cocoa Board based on each year's world market prices. Ghana's farmers now receive a larger share of the basic price so they are growing more cocoa, one of the country's most important sources of income. Because they are paid more for first quality cocoa, they try to produce first quality by taking very good are of their cocoa at every stage of production. The bags of cocoa beans are loaded on trucks for their journey to the coast. The next stop for the cocoa beans is the factory at Tema, on the coast. The cocoa factory cleans the beans, removes their shells, roasts and grinds them into a fine paste called cocoa or chocolate liquor. The chocolate liquor (it isn't alcoholic) is then heated, tempered and packed. Cocoa liquor can be pressed to extract cocoa butter and natural cocoa cake. Sometimes the cocoa liquor is alkalized before it's pressed (this is called "Dutching"). Cocoa cake still contains some cocoa butter. Cocoa cake is ground into cocoa powder.