Cacao (Theobroma cacao) is a tropical tree native to the deep rainforests of Central and South America. Its large, colourful pods grow directly from the trunk and branches, each containing 20 to 60 seeds embedded in a sweet, white pulp. These seeds — commonly called cocoa beans — are the starting point for all chocolate and cocoa products.
Cacao has been cultivated for at least 3,000 years. The Olmec, Maya, and Aztec civilisations used cacao beans to make drinks, as currency, and in religious ceremonies. Following European colonisation of the Americas, cacao cultivation spread to West Africa, Southeast Asia, and other tropical regions. Today, the majority of the world’s cacao is grown in West Africa, with Côte d’Ivoire and Ghana being the largest producers.
The three main cacao varieties are Forastero (the workhorse of mass production), Criollo (rare and prized for fine flavour), and Trinitario (a hybrid of the two). Cacao products include cocoa butter, cocoa powder, chocolate liquor, nibs, and finished chocolate.
How it's produced
Cacao trees grow in humid tropical regions within roughly 20 degrees of the equator, typically under the shade of taller trees. They begin bearing fruit around three to five years after planting and produce year-round, with two main harvest peaks. The pods are harvested by hand using machetes or long-handled cutting tools, as the trees are too delicate for machinery.
After harvest, the pods are split open and the beans and pulp are scooped out for fermentation — a critical step lasting three to seven days that develops the flavour precursors for chocolate. The fermented beans are then sun-dried (or occasionally machine-dried) over one to two weeks before being bagged and shipped to processing facilities. There, the beans are roasted, cracked, and winnowed to produce nibs, which are then ground into cocoa liquor and separated into cocoa butter and cocoa solids. Cacao farming is highly labour-intensive, and the industry faces ongoing scrutiny around fair labour practices and deforestation.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
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