Cacao pods harvested

Cacao pods: harvesting, processing, and the journey from tree to chocolate. Explore production regions and techniques.

About this subject

Cacao (Theobroma cacao) is the essential raw material for chocolate production. Its fruits, known as pods, grow directly from the trunk and main branches of the tree. Harvesting is done manually with machetes, as pods must be cut without damaging the tree. Each pod contains 20 to 50 seeds (beans) surrounded by sweet white pulp.

Global cocoa production is concentrated in West Africa, with Côte d'Ivoire and Ghana accounting for over 60% of total output. Other major producers include Indonesia, Nigeria, Cameroon, Brazil, and Ecuador. In Brazil, the southern region of Bahia experienced a major economic cycle between the 19th and 20th centuries, and more recently the Amazon region has gained prominence with native cacao.

After harvesting, pods are opened and the seeds are fermented in heaps or boxes for 5 to 7 days, a crucial step to develop flavor precursors. Then follows sun drying or mechanical drying until moisture reaches about 7%. These dried beans are bagged and exported to chocolate manufacturers worldwide.

Fun fact: cacao has genetic varieties such as Forastero (most common and hardy), Criollo (rare and aromatic), and Trinitario (hybrid). Fine or 'bean to bar' chocolate production emphasizes specific origins and artisanal processes, adding higher value to the bean.

Frequently Asked Questions

When is the cocoa harvesting season?

Cocoa harvesting typically occurs twice a year, depending on the region. In West Africa, the main crops are from October to March (main crop) and May to August (mid crop). In Brazil, harvesting concentrates between May and September.

How much chocolate does one cacao tree produce?

A mature cacao tree produces an average of 20 to 30 pods per harvest, yielding about 1 to 2 kg of dried beans. These beans can produce approximately 0.5 to 1 kg of chocolate, depending on butter content and processing.

What is the difference between cacao and cupuaçu?

Cacao and cupuaçu are close relatives (genus Theobroma) but different species. Cupuaçu (Theobroma grandiflorum) has a larger fruit with acidic pulp used for juices and sweets, while cacao has sweet pulp and seeds that make chocolate.