The cacao plant grows in tropical regions at temperatures between 20 ° C and 30 ° C, this plant also requires adequate water and shade conditions. Agronomic handling is very important in order to ensure the quality and productivity of the fruit. The main activities required in the field are: pruning, fertilization and pest control.

The cacao harvest must be made when the fruit is ripe, this is recognized by a change of color in the outer part of the cob, which will depend on the cacao variety. Likewise, it is possible to recognize the state of maturity by the sound that the fruit makes when being hit with the fingers. The ripe fruits are harvested manually using a pruning shear or a curved knife. During this activity it is important not to damage the floral cushion of the plant. Then the cobs are cut in half in order to collect the seeds.

It is the biochemical process that occurs due to the action of yeasts and bacteria found in the environment. The sugar contained in the mucilage (pulp that surrounds the grain) is transformed into alcohol by the action of yeasts, which at the same time is converted into acetic acid due to the action of the bacterias. These processes produce an increase of temperature and biochemical changes inside the bean, which generate a change of the color, from purple to brown, the reduction of the bitterness and the beginning of the development of chocolate flavors. The fermentation is carried out mainly in fermentation boxes and lasts for three to seven days.

This process consists of reducing the grain moisture from 55% to about 7%. During this stage, chemical changes in the bean continue to occur by the action of enzymes. These changes produce chocolate flavors and aromas. It is important that the drying process is performed slowly, otherwise the inactivation of the enzymes may occur, which would prevent the development of flavors; or the grain may be hardened, which would prevent the release of the acetic acid generated during the fermentation step, thus producing a bean with high acidity. Usually a solar drying process is done in the field and lasts between 5 and 7 days.

Farmers sell the cacao bean to gatherers, cooperatives or companies. The latter are the ones who usually carry out the export to international markets or the transformation for the production of by-products

These processes are usually carried out by chocolate producing companies. Dehulling consists of separating the husk from the bean and can be done before the roasting process or simultaneously. Roasting is the stage in which the characteristic chocolate flavors and aromas are completely developed. The cacao beans are roasted at temperatures between 110 ° C and 150 ° C for a variable time of about 20 minutes. The roasted beans then pass to the grinding process, whereby the "liquor" or cacao mass is obtained.

The cacao liquor is pressed to separate the cacao butter from the cacao cake. Butter can be used for different applications in the food and cosmetic industry. And the cacao cake is the main ingredient for the production of chocolates. The cacao cake is then mixed with other ingredients that vary depending on the recipe (cacao butter, sugar, milk, etc.). These ingredients undergo a refining process with the aim of reducing the particle size and achieving a homogeneous mixture. Finally the conching process is carried out, which contributes to the final taste and texture of the chocolate.

Chocolate is one of the most popular products in the world and currently there is a wide variety of products and presentations, from chocolates bar to confectionary products with different shapes and sizes. Consumer brands seek to differentiate themselves with unique recipes and blends; and in many cases highlight the origin and quality of the cacao used.