The generic name of “Theobroma” is derived from the Greek for "food of the gods"; from θεός (theos), meaning 'god', and βρῶμα (broma), meaning 'food'. Cacao pods are grown on the Theobroma cacao tree. The pods are removed from the tree and within the pods contain cacao beans which are covered in a sticky white texture. These beans are then fermented and then ready to be processed. There are 3 main species of cacao beans. Criollo, forastero and trinitario. Most cacao bean cultivation is the forastero and trinitario variety. Criollo cacao represents the lowest production yield out of the three. Cacao originating from Peru is sought after for its unique taste profile characteristics and in conjunction with its scarcity when compared to other producing areas in the world. Peru only produces around 2.5% of the world’s cacao.