The cocoa bean (Theobroma cacao L.) is one of main crops grown
in the southwest of Mexico and this has been cultivated since prehispanic
times. In 2010, a total of 61,344 ha were cultivated, producing
27,174 dry tons of cocoa beans (SIAP/SAGARPA, 2011).
The States of Tabasco, Chiapas, Guerrero and Oaxaca are the main
producers in Mexico, where cocoa processing is still carried out in
the traditional way, from harvest and fermentation to drying

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