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Photographer's Note

The cocoa pods, about the size of a semi-deflated oval rugby ball, grow directly FROM THE TRUNK of the cocoa tree which is native to the Amazon Basin. The pod has a rough leathery rind 2-3 cm thick filled with sweet mucilaginous pulp of a lemonade-like taste, enclosing 30 to 50 large seeds that are fairly soft; their color varies from pale lavender to a dark brownish purple color.
During harvest the pods are opened, the seeds are kept and the empty pods discarded and the pulp made into juice. The seeds are place where they can ferment.
During the heat buildup in the fermentation process, cocoa beans become mostly brown in color, with an adhered skin which is easily released by winnowing.
IMMATURE COCOA PODS HAVE A VARIETY OF COLORS, often green, red of purple; as they mature the color tends to yellow or orange. I couldn't find why the lower one is white.
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Photo Information
  • Copyright: Robert Deschenes (clic) Gold Star Critiquer/Gold Note Writer [C: 2780 W: 0 N: 3430] (22856)
  • Genre: Places
  • Medium: Color
  • Date Taken: 2019-02-08
  • Categories: Food
  • Camera: nikon D 7000
  • Exposure: f/5.6, 30 seconds
  • Photo Version: Original Version
  • Date Submitted: 2019-10-23 11:42
Viewed: 432
Points: 32
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Additional Photos by Robert Deschenes (clic) Gold Star Critiquer/Gold Note Writer [C: 2780 W: 0 N: 3430] (22856)
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