Cocoa beans are the dried and fully fermented seeds of the Theobroma cacao tree, native to tropical regions of West Africa, Central and South America. They are the primary raw material used in making chocolate and cocoa products. Each bean is enclosed in a hard shell within a large, pod-like fruit that grows directly from the trunk or branches of the cacao tree. When fresh, the beans are covered with a sweet, white pulp that is edible. After harvesting, the beans are fermented and dried, developing their characteristic rich aroma and bitter chocolate flavor. Cocoa beans are dark brown in color, oval in shape, and have a slightly rough texture when dried. They are rich in cocoa butter, antioxidants, and minerals like magnesium and iron.