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 cacao" through a process of steps that involve harvesting, fermenting of "T. cacao" pulp, drying, harvesting, and then extraction. Roasting "T. cacao" by using superheated steam was found to be better than conventional roasting (use of ovens) because it resulted in same quality of cocoa beans in a shorter amount of time. In 2016, world production was 4.5 million tonnes, led by Ivory Coast with 33% of global production and Ghana with 19% of the total (table).. The pests and diseases to which cacao is subject, along with climate change, mean that new varieties will be needed to respond to