cacao production

Cacao production begins with harvesting ripe cacao pods from cacao trees, primarily found in tropical regions. Inside each pod are cacao beans surrounded by a sweet pulp. Fermentation of these beans, often in large heaps, develops flavor and reduces bitterness. After fermentation, beans are spread out to dry under the sun. Once dry, they are cleaned, roasted, and hulled to remove the outer shell, leaving cocoa nibs. These nibs are ground into a paste called chocolate liquor, which is processed further to produce cocoa powder, butter, and ultimately chocolate products. This multi-step process transforms raw cacao into the ingredients used in chocolate manufacturing.