Cacao Harvesting

Cacao harvesting involves collecting ripe cacao pods from cacao trees, which are typically found in tropical regions. Harvesters use machetes to cut the pods from the branches, ensuring they don’t damage the tree. Inside each pod are cacao beans, which are surrounded by a sweet, white pulp. After harvesting, the pods are opened to extract the beans, which are fermented for several days to develop flavor. This process is crucial for producing chocolate. The beans are then dried, roasted, and processed to make cocoa products, highlighting the importance of careful harvesting and fermentation for quality chocolate.