"Theobroma cacao" - Cocoa beans are one of the most potent antioxidant foods of nature. The beans are crafted from the field by controlling the fermentation and sun drying.
Cacao is cultivated on roughly 17,000,000 acres (27,000 sq mi; 69,000 km2) worldwide.
Cacao is a perennial crop for the wet tropic areas in all the oriental fringe of the Andes Mountains and regions of the Amazon Basin. Picky Foods works the cacao crops with farmers of different Communities of Peru.
Cocoa harvesting takes place from April to August.