knows exactly where chocolate originates from, exactly, though we can
hypothesize, basically, that it comes, eventually, from the beans of the
genus Theobroma cacao, colloquially known as the cacao tree. Said tree has
many, many green pods, which, upon being cut open, contain white pulp, which
forms sort of a cushion or padding around a bunch of purple seeds, which
are, in fact, the cacao beans, from which we can make chocolate. If one were
to eat one raw, it would taste bland, with a soupcon, or perhaps an
aftertaste affecting the flavor of bittersweet chocolate. But of course, to
prepare and manufacture real chocolate, the beans must be dried and
processed. To come at last to the origination point of the tree itself, it
is widely known where that tree comes from, which is in locations within
Central and South America. Now cacao trees can be discovered in Asia,
Africa, and the South Pacific.
Agrarian agriculturalists appreciate the many virtues of the tree from which they harvest the beans that go to make chocolate, because said tree is relatively facilient for planting and propagation. A resilient and Spartan tree, it survives tempestuous weather such as tropical storms and hurricanes. Erosion is often prevented by this tree. Domesticated animals of the bovine, porcine, and ovis aries, or sheep persuasion, deign to consider the husks as edible nutrient.