Cacao, when I refer to the cacao tree, the cacao pod, or the cacao bean or seed.
Just as broken grapes will ferment, so will the fruity pulp of the cacao bean.
Half of the cacao bean is fat, and the grinding breaks up the cells and liberates the fat, which at blood heat melts to an oil.
We have already seen the high food value of the cacao bean: what of the sugar which chocolate contains?
The curious thing is that on grinding the cacao bean in the heat of a tropical day we do not produce a powder but a paste.
These vicissitudes discourage the planter, who seldom tries to do more than secure enough of the cacao bean for family use.
As I mentioned above, the cacao bean is covered with a fruity pulp.