Cocoa, derived from the beans of the Cacao Tree, is an important agricultural luxury product. Once cacao pods are harvested, the beans are extracted and subjected to fermentation, during which microbial activity develops the beans' flavour precursors. After fermentation, the beans are dried to reduce moisture content. Subsequent roasting further develops flavour profiles and eliminates bitterness. Following roasting, the beans are cracked, and the shell is removed, yielding cocoa nibs. These nibs are ground into a paste known as cocoa liquor, which can be processed to separate cocoa solids from cocoa butter. Cocoa solids, after further refining, can be transformed into cocoa powder. Cocoa butter, on the other hand, can be used in various applications, including chocolate production, cosmetics, and pharmaceuticals. Cocoa finds extensive use in the food industry for chocolate production, beverages, baking, and confectionery.