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K–12 teaching and learning · from the UNC School of Education

Cacao seed

About this photograph

Creator
Janel Monroe
Date created
June 2008
Location
Barlovento, Venezuela
License
This photograph copyright ©2009. Terms of use

See this photograph in context

  • The transformation of cacao into chocolate: Transforming cacao into chocolate is a labor-intensive process that involves many steps. This slideshow tells the story of that process, focusing on one cacao plantation in the Barlovento region of Venezuela. (Page 14)

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small brown cacao seed held in hand

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A visitor to a Venezuelan cacao plantation holds a roasted cacao seed in her hand. The seed is about the size of a silver dollar coin.

The seed comes from the cacao tree (Thebroma Cacao), which is native to tropical Central and South America. Cacao seeds go through many steps on their way to becoming cocoa. This seed has been picked, removed from its pod, fermented, dried, and roasted. Later, the roasted seeds will be ground into a paste.