A cut plum-colored cacao bean surrounded by white pulp
Theobroma cacao

One of twelve native Colombian species of the genus Theobroma. Colombia is a small exporter of chocolate. You need over 500 beans to make a pound of chocolate paste. The white pulp in the pod is very tasty and can be made into a juice. Photographed in the Sierra Nevada de Santa Marta.

An open cacao pod exposing the white pulp
Two maroon-red cacao pods on the tree
A bowl of cacao seeds
New red leaves on a Theobroma cacao tree
Two green cacao pods on the tree