it's quite simple to eat this pulp-like fruit. If you can find cacao pods at your nearest specialty grocery store, you'll be able to eat the soft pulp surrounding the cacao seeds by gently peeling ...

Any chocolate lover can probably tell you that cacao is the most important ingredient in any chocolate confection. But not ...

Some cacao trees just couldn’t handle the burden of maturing the fruit. So we cut it off to redirect ... Now, the cacao is flourishing, producing colorful pods full of beans and nibs from ...

The cacao trees mature at five years and begin to flower on the trunk. The flowers are pollinated by midges, a small fly. (There are no bees in the Dominican Republic). Pollinated flowers produce ...

Grows naturally in humid, tropical forests and is native to Mexico, Central America and northern South America The fruit - the cocoa pod - contains seeds surrounded by a white pulp. When the seeds ...

The "golden fruit" of his native Waikas forest was Theobroma ... ROGÉRIO ASSIS Mr Mendes went on an expedition to the Waikas forest to see the cocoa pods for himself He found two distinct ...

it's already too late," said Paul Kouame Kouakou, who owns four hectares of cocoa in Duekoue, a town in west Ivory Coast. It usually takes a flower around 22 weeks to become a mature pod.

The chocolate making process starts with the cacao pods. The beans are pulled from the pods and are lightly fermented and dried. Inside the beans are small bits called nibs. They will be ground up ...

Cocoa pods in Antony Mugambi's two-acre farm in Kiagu ... of cacao farming for Mugambi is the plant’s ability to produce fruit year-round. “Cacao grows fruits throughout the year.