Cacao Harvesting Techniques

Cacao harvesting involves carefully selecting mature cacao pods, typically when they turn bright colors like yellow, orange, or red. Farmers usually cut the pods from cacao trees using machetes or knives, taking care to avoid damaging the tree. The pods are then split open to extract the cacao beans, which are surrounded by a sweet pulp. Proper harvesting timing ensures beans are fully ripened for good quality. After extraction, beans are traditionally fermented and dried to develop flavor. Skilled harvesting respects the tree's health and promotes sustainable cacao production, resulting in high-quality beans suitable for chocolate making.