The cocoa bean is the dried and fully fermented seed of the cacao tree, scientifically known as Theobroma cacao. These beans are the primary ingredient in chocolate production and are rich in fat, known as cocoa butter, and other compounds that contribute to chocolate's flavor and texture. Cocoa beans grow in pods on the cacao tree, typically found in tropical regions near the equator. After harvesting, the beans undergo fermentation, drying, and roasting processes, which enhance their flavor. The resulting cocoa mass can be processed into cocoa powder and chocolate products, making it a vital agricultural commodity worldwide.