The cocoa tree can have a height of up to 10 meters and produce white flowers. The scientific name of the cocoa tree is Theobroma cacao, still relative to Sterculiacee and first discovered by Christopher Columbus.
Cocoa fruit has a thick skin. Pulp is rarely used. In this pulp contained sugar and can help the process of fermentation of cocoa beans. In cocoa fruit usually seeds as much as 30-50 seeds.
The color of the seeds before the fermentation and drying process is white, then turned into purple or red purple. Different again with varieties originating from Peru whose seed color remains white despite already through the process of fermentation and drying.
