what is cacao?

ITS SCIENTIFIC NAME IS THEOBROMA CACAO, ORIGINATING FROM THE GREEK TRANSLATION “FOOD OF THE GODS." THE SEED OF THis FRUIT IS THE MAIN INGREDIENT IN CHOCOLATE. THERE ARE 5 STEPS TO ARRIVE TO CACAO: FERMENTATION, DRYING, ROASTING, PEELING, AND GRINDING.

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EACH FRUIT contains 25 to 50 SEEDS. Once removed from the pod, the SEEDS ARE PLACED IN WOODEN CRATES WHERE THEY SIT TO FERMENT FOR 2 to 7 DAYs.

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after the process of fermentation is complete, THE FARMERS LAY THE SEEDS iN THE SUN TO DRY FOR about A WEEK.

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ONCE DRIED, THE BEANS ARE TRANsPORTED TO A PROCESSING FACILITY WHERE THEY ARE ROASTEd, PEELED AND GROUND INTO A PASTE.

 
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