Cacao pods harvested

Cacao is the fruit of the cacao tree, from which seeds are extracted to produce chocolate, one of the world's most beloved foods.

About this subject

The cacao tree (Theobroma cacao) is native to the Amazon region and was domesticated by Mesoamerican peoples over 3,000 years ago. Its fruits, called cacao pods, contain 20 to 60 seeds surrounded by a sweet white pulp. Harvesting is done manually with machetes, taking care not to damage the tree bark. Ripe pods change color from green to yellow or red, depending on the variety.

In Brazil, cacao played a major economic role from the 18th century onwards, especially in the Ilhéus region and southern Bahia, which became the largest national producers. Cacao farming suffered a severe blow from the witch's broom disease in the 1990s, but today Brazil is the seventh largest producer worldwide, with Pará state leading. Brazilian craft chocolate has gained international recognition, with fine and organic bean origins.

Cacao harvesting is a process requiring knowledge and care. Farm workers, known as 'harvesters', use traditional techniques to identify the optimal ripeness. After harvest, pods are opened, seeds removed, and subjected to fermentation and drying, crucial steps for developing chocolate flavor. Cacao is also used in cosmetics and medicine, rich in flavonoids and antioxidants.

Frequently Asked Questions

What is the cacao harvest season in Brazil?

The main harvest occurs from May to September, with a secondary harvest from November to January, varying by region and weather conditions.

How to know when a cacao pod is ripe for harvesting?

Ripe pods change color: green varieties become yellowish, red ones become more intense. A hollow sound when tapped gently also indicates ripeness.

What happens to cacao seeds after harvest?

Seeds are fermented for 5 to 7 days, then sun-dried or machine-dried, a crucial step to reduce bitterness and develop flavor. They are then roasted and processed into chocolate.