The seeds of the cocoa tree (Theobroma cacao).

In pods, each contains 20-50 beans.

• Harvesting: The pods are plucked from the tree.
• Fermentation: The beans are fermented to develop flavor.
• Drying: Dried in the sun or in drying racks.
• Roasting: Roasted to enhance flavor and aroma.
• Grinding: Turned into cocoa mass.

The main raw material for chocolate and cocoa powder.