1. Cacao Tree Growth:

• Cacao Trees: Cacao trees thrive in tropical climates, typically within 20 degrees of the equator. Countries like Ghana, Ivory Coast, Indonesia, and Ecuador are major cacao producers.
• Climate Requirements: These trees require specific conditions: high humidity, plenty of rainfall, and temperatures around 70–85°F (21–29°C).
• Shade-Grown: Often grown in the shade of taller trees like bananas or other crops to protect the cacao trees from direct sunlight and extreme weather.

2. Harvesting:

• Cacao Pods: Each cacao tree bears large, colorful pods that grow directly on the trunk and branches. Inside these pods are the cacao beans.
• Manual Harvesting: Farmers typically harvest cacao pods by hand, using a machete or sharp tool to cut the pods from the tree.
• Two Harvests: There are usually two harvest periods each year—one main harvest and a smaller secondary harvest.

3. Fermentation:

• Once harvested, the cacao beans are removed from the pods and fermented for several days (5-7). Fermentation develops the beans’ flavor and is essential to producing high-quality chocolate.

4. Drying:

• After fermentation, the beans are spread out in the sun to dry for several days. Drying reduces the moisture content and helps preserve the beans for transport and storage.

5. Processing:

• Roasting and Grinding: Once the beans are dried, they are typically shipped to chocolate manufacturers, where they are roasted and ground into cocoa mass, cocoa butter, and cocoa powder—key components of chocolate.

6. Sustainable Practices:

• Many modern cacao farms adopt sustainable farming practices, such as agroforestry, organic farming, and fair-trade certifications. These efforts support environmental sustainability and ethical treatment of farmers.