| Cocoa beans provide an amazing number of | | | | rich as in green cacao pods. |
| important nutrients, which can help improve general | | | | The rind of the cacao pod is removed, but the pulp |
| health. However, cocoa beans do have to go through | | | | and seeds are left together. The pulp of the cacao |
| an extensive harvesting process. | | | | pod is placed with the seeds, usually on a grate or in |
| Cocoa beans are derived from the Cacao tree, which | | | | a large bin. The pulp and beans are left for several |
| is also called "Theobroma Cacao" (botanical name). | | | | days, which causes the pulp to ferment. This part of |
| Cacao trees produce a distinctive slender flower, | | | | the cocoa bean processing is actually very important, |
| which is small, usually pink in color. Though a cacao | | | | and is also called "sweating". The pulp of the cacao |
| tree can have hundreds of flowers, usually less than | | | | pod ferments, turning into liquid. This liquid helps cacao |
| five percent of these flowers actually produce cacao | | | | beans to lose their bitter taste, and creates the |
| pods. Cacao pods are fairly large, and have a rind | | | | refined cocoa flavor that we are now familiar with. If |
| that is approximately 3cm thick. Inside the rind is a | | | | a cacao bean is not subjected to the sweating |
| thick, sweet pulp that encases 30-50 cocoa beans. | | | | process, it retains a taste like a raw potato. |
| These beans are almond-like in shape, and range in | | | | Once the "sweating" is accomplished, the cocoa |
| color from pink, to purple, to light brown. | | | | beans are spread out to dry. This is accomplished by |
| The Cacao pods are harvested from the cacao | | | | placing the beans on large trays, and drying them |
| trees, usually by using a curved machete or large | | | | with sunlight (or artificial heat). The beans need to be |
| knife. In contrast to many other fruit-bearing trees, a | | | | constantly raked, in order to be thoroughly dried. |
| cacao pods is only ready to harvest when it is green | | | | Sun-dried cocoa beans retain the best flavor, as |
| in color. If a cacao pod is red or orange in color, this | | | | artificial heat drying often leaves behind oil, smoke or |
| means that the quality of the beans will be inferior. | | | | propellant flavors. Once dried, the cocoa beans are |
| These inferior cacao pods are usually only used for | | | | readied for shipping, and are prepared to be used in |
| industrial chocolate products, since the flavor is not as | | | | cocoa production facilities all over the world. |