The cacao fruit or pod is melon - shaped (12 – 30 cm long and 8
– 12 cm wide) with an average weight of 400 – 600 g.
The pod shaped fruit is botanically classified as baccate-like
(berry-like) and each pod produces approximately 35-50 seeds surrounded
by a sweet pulp. Cocoa shells, which is enclosed the cocoa seeds is
endocarp and must be removed after roasting process to obtain the cocoa
nibs.
The seeds have a reddish brown external color and a dark brown
interior owing to their rich polyphenolic content. Cocoa seeds
consist of two large storage cotyledons and an embryo axis
enclosed by a hardened but flexible seed shell.
The storage components in the cotyledons comprise 50 % fat, 15 %
phenolics, 12 % protein, 5 % starch and 2 % sucrose on a dry weight
base.
The pulp is aromatic and mucilaginous, composed of spongy parenchymatous cells that contain a sap rich in carbohydrates.
Pod and seed of cocoa beans
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