Step #1: Plucking the Pods
Cacao trees produce pods throughout the year, but large harvests occur twice annually and may take weeks to complete.

There are no machines for harvesting cacao. Cacao trees produce flowers and fruit year-round. Machines could damage the tree or the clusters of flowers and pods that grow from the trunk. Plus, it would be difficult for machines to maneuver through close-growing trees. Even if machines were available, most small farmers would probably not be able to afford the equipment.

Instead, workers must harvest the pods by hand, using short, hooked blades mounted on long poles to reach the highest fruit. It takes an experienced and well-trained worker to recognize a truly ripe pod—and to cut it down without injuring the delicate bark of the cacao tree.

Step #2: Opening the Pods
Gatherers collect the pods into baskets and then carry the harvest to the edge of the field.

One by one, the pods’ thick shells are hacked open with a few precise blows from a long knife called a machete (mah SHET ee). Workers then scoop out the pulp-covered cacao seeds and discard the husks.

A skilled and speedy worker can break open about 500 pods in one hour!

Step #3: Fermenting the Seeds
Workers quickly scoop the seeds into boxes, or heap them into piles, and cover them with banana leaves.

For the next three to nine days, the seeds will ferment like fine wine. In other words, the pulp around the seeds will heat up, activating enzymes and creating compounds that give the seeds their chocolate flavor.

Fermentation is complete when the seeds turn a rich, deep brown.