Cacao pods harvested

Cacao harvesting involves manually removing ripe pods from the trunk of the cacao tree, the fruit that gives rise to chocolate.

About this subject

The cacao tree (Theobroma cacao) is native to the Amazon region, with cultivation records dating back to pre-Columbian civilizations such as the Maya and Aztecs. In Brazil, cacao found fertile ground in southern Bahia, becoming a major export product in the 19th and 20th centuries, driving the local economy and fostering a rich culture linked to the 'cacao colonels'.

Harvesting is done manually using machetes or pruning shears, cutting the stem of the pods without damaging the trunk bark. The pods are split open on the spot to extract the seeds embedded in a sweet white pulp. This process requires care, as pods ripen unevenly; the main harvest occurs between May and September, varying by region.

After harvesting, the seeds undergo fermentation in boxes or heaps covered with banana leaves, a crucial step to develop chocolate flavor precursors. They are then sun-dried or oven-dried and processed. Brazilian cacao is globally recognized for its quality, especially from Bahia and Pará, which are among the top national producers.

Frequently Asked Questions

How is cacao harvested?

Harvesting is manual: ripe pods are cut from the trunk using a machete or pruning shears, then split open to extract the seeds. Care is needed to avoid damaging the tree.

When is cacao harvested?

The main harvest occurs between May and September, but it varies by region and climate. Some areas have two harvests per year.

Why are cacao seeds fermented?

Fermentation is crucial to remove the sweet pulp and develop flavor precursors for chocolate, while also reducing bitterness.