Cocoa bean grow a variety of fruit-bearing shade trees to supplement their income to help cope with the volatile cocoa prices. Although cocoa has been adapted to grow under a dense rainforest canopy, agroforestry does not significantly further enhance cocoa productivity. Cocoa bean The cocoa bean or simply cocoa (), which is also called the cacao bean or cacao (), is the dried and fully fermented seed of "Theobroma cacao", from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of the sweet food preparation called chocolate, and of such
Theobroma cacao these challenges. Breeders rely on the genetic diversity conserved in field genebanks to create new varieties, because cacao has recalcitrant seeds that cannot be stored in a conventional genebank. In an effort to improve the diversity available to breeders, and ensure the future of the field genebanks, experts have drawn up A Global Strategy for the Conservation and Use of Cacao Genetic Resources, as the Foundation for a Sustainable Cocoa Economy. The strategy has been adopted by the cacao producers and their clients, and seeks to improve the characterization of cacao diversity, the sustainability and diversity of the cacao collections,