The pod shaped fruit is botanically classified as baccate-like (berry-like) and each pod produces approximately 35-50 seeds surrounded by a sweet pulp. Cocoa shells, which is enclosed the cocoa seeds is endocarp and must be removed after roasting process to obtain the cocoa nibs.
The seeds have a reddish brown external color and a dark brown interior owing to their rich polyphenolic content. Cocoa seeds consist of two large storage cotyledons and an embryo axis enclosed by a hardened but flexible seed shell.
The storage components in the cotyledons comprise 50 % fat, 15 % phenolics, 12 % protein, 5 % starch and 2 % sucrose on a dry weight base.
The pulp is aromatic and mucilaginous, composed of spongy parenchymatous cells that contain a sap rich in carbohydrates.
Cocoa beans: Pod and seed
