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.

The pod’s dense and waxy exterior gives way to seeds coated in white pulp – sweet ... in the form of chocolate bars, dried beans and tea at Lavaloha Chocolate Farm in Hilo. “Bringing the Hawaiian ...

Volunteers separate seeds and pulp from halved cacao pods during Friday’s harvest ... or go all in by building a factory to process the beans that would be produced. He and his wife, JoRene ...

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 ...

A close-up of an opened cacao fruit, next to cocoa beans and cocoa powder on a rough wooden table - wasanajai/Shutterstock ...

If you cut open the fruit, you can see the shell and the cocoa beans lined up inside, each surrounded by light-coloured pulp. In the new process, the cocoa beans from Ghana were roasted ...

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 ...