Brands like Barry Callebaut and Lindt embrace upcycled cacao fruit, reducing waste and boosting sustainability. Discover how ...

The Marjorie McNeely Conservatory at Como Park is a wonderful winter sanctuary for the family. Imagine two full acres of ...

The crop — the raw, unprocessed form of cocoa beans — has two primary harvest ... After flowering, it takes about five to six months for the pods to mature. Once ripe, the pods are harvested ...

On the rainy side of Hawai‘i Island, Daeus Bencomo steps through fresh mud in his cowboy boots, rows of leafy cacao trees on ...

Cacao fruit might be the source of cocoa beans but it can be used for more than dessert-y type foods. From pasta infusions to ...

Fava beans also have nutritional advantages ... Beressi Golomb said, four tons of cocoa pods are required, using 2,000 trees ...

These pods are shaped like a football and can come in a variety ... These brownish flakes then get the same treatment as traditional cocoa beans — drying, roasting, grinding. But this all happens much ...

The beans are then removed from the pods with their surrounding pulp. Workers fill sacks with cocoa beans in Kahin village at the edge of the Scio forest reserve in Duekoue, Ivory Coast.

The beans are removed from the cocoa pod, collected, and fermented. These beans are then dried and roasted to produce nibs. These nibs are pressed or ground into cocoa liquor, a fluid, bitter form ...

The wet and humid conditions allowed a fungal infection called black pod disease to flourish, rotting cocoa beans on the trees. Ms Rumsey said her business was paying about three times as much for ...