Cacao pods harvested

Freshly harvested cacao pods: ripe pods reveal the raw material for chocolate, a tropical fruit of economic and cultural significance.

About this subject

Cacao (Theobroma cacao) is a tree native to the Amazon region, now cultivated across tropical areas worldwide, predominantly in West Africa. Ivory Coast and Ghana together account for over 60% of global production. The pods, containing 30 to 50 seeds surrounded by sweet white pulp, are harvested manually using special machetes to avoid damaging the tree. Harvesting occurs year-round, with two main peaks depending on the region.

Each pod weighs 300 to 500 grams on average, and about 500 pods are needed to produce one kilogram of dark chocolate. After harvest, pods are opened and seeds are fermented for 5 to 7 days in boxes or heaps, a critical step for flavor development. They are then sun-dried or mechanically dried, reducing moisture from 60% to about 7%, before roasting and processing.

Cacao farming faces challenges such as fungal diseases (witches' broom and moniliasis), aging orchards, and price volatility on international markets. Certification initiatives like Fair Trade and Rainforest Alliance aim to improve conditions for smallholders, who produce about 90% of the world's cacao. Besides chocolate, cocoa butter is used in cosmetics, and pod husks can serve as fertilizer or animal feed.

Interestingly, the scientific name Theobroma cacao means "food of the gods," coined by Linnaeus. Cacao was used as currency by the Aztecs and Mayans, and today chocolate is one of the most consumed foods globally, with an annual market value exceeding 100 billion US dollars.

Frequently Asked Questions

What is the difference between cacao and chocolate?

Cacao is the raw material: the fermented and dried seeds of the fruit. Chocolate is the processed product made from cocoa mass, cocoa butter, sugar, and other ingredients.

How long does it take for a cacao tree to produce fruit?

A cacao tree takes 3 to 5 years to start yielding pods, reaching peak production between 8 and 15 years of age.

What is fine or gourmet cacao?

Fine cacao (or flavor cacao) is produced from specific varieties (like Criollo and Trinitario) with careful fermentation, resulting in complex, fruity flavors used for premium chocolate.