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

Fermenting cacao 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 5)

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Cacao seeds fermenting in a wooden bucket

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On a cacao plantation in Barlovento, Venezuela, cacao seeds are fermenting in a wooden bucket. The seeds come from cacao pods, which grow on the Thebroma Cacao tree. Fermentation, which converts the seeds’ sugars into acids, is the first step in the process of making the seeds into cocoa. The fermentation process lasts from two to eight days and causes the seeds to develop their distinct cocoa flavor. The fermented seeds will later be dried in the sun, roasted, peeled, and ground.