I am crushing weevils one by one as I sort out cacao beans. It has been ages since last I saw this grain pest. They were gone away almost immediately after switching to properly fermented cacao.
Going back to Mang Flaviano story. He is maintaining various crops in his farms, including cacao. Sometimes he is making good money out of it. Most of the time not. Why? He harvests whole year round so it is safe to assume that it generates decent income. Sad to say that weevils eat it first before buyers arrived.
His dilemma put to halt when he learn how to ferment beans. Base on his experience, wash-and-dry barely last for two weeks. He has been storing fermented for about three months and it barely has sign of infestation.
So his conclusion. Fermenting the beans make it easier to prepare. No need to take effort in removing those hard to remove mucilage. Very minimal to no weevil infestation. Those insect seems to hate the winey and vinegary flavor. Third and the sweetest, he earns more money by simply employing the right method.
His beans still has weevils but very few has hole. His method is not yet refined so few improperly fermented beans is not surprising. His previous stocks used to be heavily infested. Theses insects came from those. They are trying to continue their life cycle.