A visitor to a Venezuelan cacao plantation holds a roasted cacao seed in her hand. The seed is about the size of a silver dollar coin.The seed comes from the cacao tree (Thebroma Cacao), which is native to tropical Central and South America. Cacao seeds go through many steps on their way to becoming cocoa. This seed has been picked, removed from its pod, fermented, dried, and roasted. Later, the roasted seeds will be ground into a paste.
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