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

The white flesh and pulp surrounding the cacao beans can be eaten raw and has a fruity, tangy flavor. The seeds, on the other hand, are not sweet at all, but rather quite rich and bitter.

Crack it open, and you'll find seeds covered in edible white pulp. The seeds are actually cocoa beans and used as a main ingredient for chocolate. Cacao is native to the tropical regions of the ...

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.

It is sold as bars or in chips or disks. "If you've ever tasted a cocoa bean or cocoa bean pulp, it kind of encompasses what that is," says Lazo. "It's very smooth, creamy, it's acidic ...

The first recorded use of cacao was not for the sweet, creamy chocolate we are familiar with today but for a bitter beverage and perhaps even an alcoholic drink produced from the fermented pulp of ...