The cacao pod: structure and common varieties
Learn about the structure of the cacao pod and the varieties widely grown in Vietnam.
Vietnamese Cacao
The regions, the journey and the knowledge behind Vietnamese cacao beans.
Vietnam's cacao regions
Cacao grows mainly in regions with a humid tropical climate, loose soil and suitable rainfall. Each region gives its cacao beans a unique flavor.
- Central HighlandsDak Lak, Lam Dong — cool climate, red basalt soil
- SoutheastBinh Phuoc, Dong Nai — the traditional cacao region
- Mekong DeltaBen Tre, Tien Giang — cacao intercropped with coconut
The cacao bean journey
Five main steps from the cacao farm to the chocolate bar.
- Harvest Pick the ripe pods and separate the beans.
- Fermentation Ferment the beans to develop flavor.
- Sun-drying Sun-dry to the right moisture level.
- Roasted Roast to unlock the aroma.
- Chocolate Grind, refine and shape.
Cacao knowledge
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Fermentation and drying: the step that decides flavor
Why is proper fermentation the most important factor in chocolate quality?
How do dark, milk and white chocolate differ?
Tell chocolate types apart by their ingredients and cacao percentage.
