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

Cacao pod revealing seeds

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 4)

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In the classroom

  • See our collection of articles on visual literacy for ideas on using photographs meaningfully in the classroom.
yellowish-orange cacao pod with flesh half peeled away, revealing white seeds inside

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A hand holds a cacao pod that’s been picked from a tree in Barlovento, Venezuela. Some of the pod’s flesh has been peeled away to reveal the white seeds inside. The inside of the cacao pod contains 20-60 seeds that are moist and fleshy and have a sweet taste. These seeds (also known as “cocoa beans”) will be fermented, dried in the sun, roasted, peeled, and ground to make cocoa.