The cacao bean is the dried and fully fermented seed of the Theobroma cacao tree, which is native to tropical regions of Central and South America. These beans are the primary ingredient in chocolate and are known for their rich flavor and high antioxidant content. Cacao beans are harvested from cacao pods, which grow directly on the tree's trunk and branches. After harvesting, the beans undergo fermentation, drying, and roasting processes to develop their flavor. The resulting cacao nibs can be ground into cocoa mass, which is used to produce various chocolate products. Cacao beans are also valued for their potential health benefits, including mood enhancement and heart health support.