Cacao pods harvested

Freshly harvested cacao pods, ripe and ready, mark the first stage of chocolate production, from farm to fermentation.

About this subject

Cacao (Theobroma cacao) is a tropical fruit native to South America, especially the Amazon region. The pods grow directly on the trunk and branches of the tree and are harvested by hand when fully ripe. Each pod contains 20 to 50 seeds surrounded by a sweet white pulp. After harvest, pods are opened and seeds extracted to begin fermentation, a critical step for developing chocolate flavor.

Cacao harvesting is seasonal and labor-intensive, carried out in countries such as Ivory Coast, Ghana, Indonesia, Ecuador, and Brazil. Brazil is a major global producer, notably in southern Bahia and Pará states. Cacao quality depends on genetics, soil, climate, and post-harvest management. Fine or flavor cacao is distinguished by superior sensory traits, often grown in agroforestry systems that preserve biodiversity.

Interesting fact: cacao pods come in various colors, from green to yellow, orange and red depending on variety. The pulp around the seeds is edible and sweet, used for juices and jellies in producing regions. After fermentation and drying, the seeds are roasted and ground to produce cocoa mass, the basis for all chocolate.

Frequently Asked Questions

When is cacao harvested?

Cacao harvesting can occur year-round in tropical regions, but there are typically two main harvests: a major one from October to March and a minor one from April to September, depending on location.

How many seeds are in a cacao pod?

Each cacao pod contains 20 to 50 seeds surrounded by a sweet white pulp.

What happens after cacao pods are harvested?

Pods are opened, seeds extracted, and fermented for several days, then dried in the sun or in driers before being roasted and processed.