Cacao beans are the seeds of the Theobroma cacao tree. Cacao beans begin their life as flowers that grow on the trunk or branches of the tree. These flowers develop into small green pods, called \u201ccherelles,\u201d which eventually grow into cacao fruits about 15 cm long, changing color from green to yellow, red, or purple as they ripen.
After harvesting, the cocoa beans are removed from the pod and undergo a fermentation process for 5 to 7 days. During fermentation, complex chemical reactions naturally take place in the cocoa bean, causing the nibs (cotyledons) of the bean to turn brown and develop a very bitter, but recognizable “chocolate” flavor. <\/p>\n\n
After fermentation, the beans are dried, usually by natural drying in the sun to a moisture content of 7%, before being packed in jute bags.<\/p>\n\n
Studies show that applying raw cacao provides many of the same benefits as eating it. The high content of antioxidants protects and restores the skin from damage and premature aging. As a powerful anti-inflammatory, it soothes redness and blemishes and improves the complexion of the skin. The natural oil from cocoa seeds, also known as cocoa butter, contains healthy omega-6 fatty acids for a healthy dose of skin-soothing rejuvenation. While an increase in blood circulation stimulates new blood supply to the skin’s surface, keeping the skin healthy and radiant. <\/p>\n","protected":false},"excerpt":{"rendered":"