Printer-friendly page

Winnowing cacao seeds

Winnowing cacao seeds

On a cacao plantation in Barlovento, Venezuela, visitors gather around a bowl of roasted cacao seeds to winnow them -- removing the papery membrane from the outside of the seeds. The seeds come from the cacao tree (Thebroma Cacao), which is native to tropical Central and South America. Winnowing is one of the many steps that turns the cacao seeds into cocoa. Before winnowing, the seeds have been picked, peeled, fermented, dried, and roasted. Later, they'll be ground into a paste.

<img typeof="foaf:Image" src="http://statelibrarync.org/learnnc/sites/default/files/images/p7080627r.jpg" width="768" height="1024" alt="Winnowing cacao seeds" title="Winnowing cacao seeds" />
Usage Statement: 

Creative Commons BY-NC-SA

This item has a Creative Commons license for re-use.  This Creative Commons BY-NC-SA license means that you may use, remix, tweak, and build upon the work for non-commerical purposes as long as you credit the original creator and as long as you license your new creation using the same license. For more information about Creative Commons licensing and a link to the license, see full details at https://creativecommons.org/licenses/by-nc-sa/4.0/.