Brands like Barry Callebaut and Lindt embrace upcycled cacao fruit, reducing waste and boosting sustainability. Discover how ...

The Marjorie McNeely Conservatory at Como Park is a wonderful winter sanctuary for the family. Imagine two full acres of ...

Farmers can boost their crop yields without sacrificing the genetic diversity of the plants. Researchers develop unexpected ...

A chocolatier has told how the increasing price of raw ingredients to make the sweet treats has made the last 12 months "the ...

On the rainy side of Hawai‘i Island, Daeus Bencomo steps through fresh mud in his cowboy boots, rows of leafy cacao trees on ...

Fava beans also have nutritional advantages ... Beressi Golomb said, four tons of cocoa pods are required, using 2,000 trees ...

These pods are shaped like a football and can come in a variety ... These brownish flakes then get the same treatment as traditional cocoa beans — drying, roasting, grinding. But this all happens much ...

The beans are removed from the cocoa pod, collected, and fermented. These beans are then dried and roasted to produce nibs. These nibs are pressed or ground into cocoa liquor, a fluid, bitter form ...

The beans are then removed from the pods with their surrounding pulp. Workers fill sacks with cocoa beans in Kahin village at the edge of the Scio forest reserve in Duekoue, Ivory Coast.