Cacao production begins with the cultivation of the cacao tree, which thrives in tropical climates. Farmers grow the trees in plantations, where they produce cacao pods that contain cacao beans. These beans are harvested, fermented, and dried to develop their flavor. After drying, the beans are roasted, which enhances their taste and aroma. The roasted beans are then cracked open to separate the cacao nibs from the shells. The nibs can be ground into cacao mass, which is used to make chocolate and other products, while the remaining shells can be used as mulch or compost.