Cacao seeds are borne in pods that hang from the branches of the cacao tree. When the red pods become deep red or hen yellow-orange and green pods become yellow, they are ready for harvest. When processed, the seeds or beans are used as flavoring materials and as chocolate beverage. These are also used in the manufacture of cosmetics and pharmaceutical products. Local supply of cacao is inadequate for our industrial needs so most local processors of cacao and chocolate products have to import cacao beans and cacao grindings.
The common varieties of cacao in the Philippines are the following:
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