May 30, 2013
Cacao of the forastero variety ultimately becomes over 80% of the chocolate produced worldwide.
The cacao pod illustrated here is the archetypical forastero pod. Forastero typically has smooth yellow pods, but can vary widely in appearance–even within the fruits produced by a single tree.
Forastero chocolate is not particularly prized, but the trees are hardy, easier to grow, and more disease resistant that other varieties.
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