Growing & Harvesting Cacao Beans

If you are located in a region surrounding the Equator, or if your climatic conditions will allow for their growth, harvesting cacao beans can be a profitable hobby.

Whether you simply wish to know about the cultivation of cacao beans or you're researching a business plan, these basics of cacao bean cultivation and processing should give you a good idea of how cacao beans are treated in the making of chocolate.

Tropical areas within 20 degrees of the equator are the best places to grow the Theobroma cacao tree. An exacting tree specimen, cacao trees can only grow under specific temperatures, altitudes, and other atmospheric conditions, such as humidity, wind, and sun.

Cacao trees grow best when a protective canopy lies over them, much like is the case in their natural jungle habitats. However, they can also be grown entirely without protection, as they do in the islands of the Caribbean, Jamaica, and Trinidad.

Part 1- Growing As a cacao tree begins to grow, it takes the size of a small to medium tree. After 36 months, the cacao tree starts to bear fruit and continues to be productive for decades to come. Usually active for 10-50 years, cacao trees eventually lose fruit-bearing capabilities.

Part 2 - Harvesting Following the blooming and ripening period, the cacao pods are carefully picked by qualified harvesters. Determining the ripeness of the pods isn't easy; to do it quickly takes knowledge, instinct, and years of experience. Pods' color and sound when tapped or shaken will tell you if a bean is ready for picking. To harvest, the cacao pods are cut by their stalks, making sure not to compromise the flowering buds or "cauliflory."