A trip to a cacao garden in Buon Ma Thuot city

Right in the downtown of Buon Ma Thuot city, the Central Highlands province of Dak Lak, there is a large cacao farm behind the Reu Phong coffee shop at No. 111 Y Ngong, Tan Thanh ward. The farm is owned by Dr.Pham Hong Duc Phuoc, an expert in the cacao tree. Cacao trees were introduced into Vietnam a long time ago, but farmers at first grew them unprofitably, and only on a family scale. Vietnam’s Mekong Delta and Central Highlands regions are now major cacao-producing regions. Cacao, also called cocoa, is a tropical evergreen tree (family Malvaceae) grown for its edible seeds. Its seeds, called cacao beans, are processed into cocoa powder, cocoa butter, and chocolate. Photo: VietnamPlus

A cacao tree laden with fruit on the farm. Cacao, also called cocoa, is a tropical  evergreen tree (family Malvaceae) grown for its edible seeds. Its seeds, called cacao beans, are processed into cocoa powder, cocoa butter, and chocolate. Cacao trees were introduced into Vietnam a long time ago, but farmers at first grew them unprofitably on a family scale. Vietnam’s Mekong Delta and Central Highlands regions are now major cacao-producing regions. Cacao grows in the forest understory to a height of 6–12 metres. After four years the mature cacao tree produces fruit in the form of elongated pods; it may yield up to 70 such fruits annually. Photo: VietnamPlus

Visitors enjoy a cacao pulp smoothie at the farm. This is a special treat at the farm, not found in other similar destinations. It may be one of the reasons why more and more tourists come to the farm even though it neither has a name nor advertises itself. Cacao pulp is the white substance that surrounds the cacao beans inside the fruit. It is gifted with a unique and enchanting taste. Fruity, sweet, tangy and slightly acidic, the cacao pulp offers the perfect mix of tropical fruits like mango, pineapple, passion fruit, and lychee. Together with a refreshing taste, the cacao pulp has many nutritional properties: Vitamin E, D, B, and magnesium to name a few. Photo: VietnamPlus

Visitors are introduced to the cacao tree and the cultivation process. Cacao trees were introduced into Vietnam a long time ago, but farmers at first grew them unprofitably, and only on a family scale. Vietnam’s Mekong Delta and Central Highlands regions are now major cocoa-producing regions. Cacao grows in the forest understory to a height of 6–12 metres. A tree begins to bear fruit when it is four or five years old. In one year, when mature, it may have 6,000 flowers, but only about 20 fruits, or pods. About 300-600 seeds (10 pods) are required to produce around one kg of cocoa paste.  Photo: VietnamPlus

Cacao fruit, in the form of elongated pods, tend to be green when young, but their colour will gradually change to yellow, orange and deep red in the process of ripening, which usually lasts less than six months. Each pod has numerous ridges running along its length and holds 20 to 60 seeds, or cocoa beans, arranged around the long axis of the pod. The oval seeds are about 2.5 cm long and are covered with a sweet sticky white pulp. A cacao tree begins to bear fruit when it is four or five years old. It may yield up to 70 such fruits annually. Photo: VietnamPlus

A cluster of cacao flowers. These flowers grow in clusters directly from the trunk and limbs and are about 1 cm in height and breadth. Cacao flowers are either foul-smelling or odourless; they can be present at all times but appear in abundance twice a year. A mature cacao tree can produce many thousands of flowers each year. Cacao, also called cocoa, is a tropical evergreen tree (family Malvaceae) grown for its edible seeds. Its seeds, called cacao beans, are processed into cocoa powder, cocoa butter, and chocolate. Cacao trees were introduced into Vietnam a long time ago, but farmers at first grew them unprofitably, and only on a family scale. Vietnam’s Mekong Delta and Central Highlands regions are now major cacao-producing regions. Photo: VietnamPlus

Visitors try their hand at picking cacao fruit at the farm and have a look into the process of producing cocoa powder. The farm is located right in the downtown of Buon Ma Thuot city, the Central Highlands province of Dak Lak, behind the Reu Phong coffee shop at No. 111 Y Ngong, Tan Thanh ward. The farm is owned by Dr. Pham Hong Duc Phuoc, an expert in the cacao tree. Cacao, also called cocoa, is a tropical evergreen tree (family Malvaceae) grown for its edible seeds. Its seeds, called cacao beans, are processed into cocoa powder, cocoa butter, and chocolate. Photo: VietnamPlus

The cacao fruit range in colour from bright yellow to deep red. They ripen in less than six months to a length up to 35 cm and a width at the centre of 12 cm. Each fruit has numerous ridges running along its length and holds 20 to 60 seeds, or cocoa beans, arranged around the long axis of the fruit. The oval seeds are about 2.5 cm long and are covered with a sweet sticky white pulp. The seeds, called cacao beans, are processed into cocoa powder, cocoa butter, and chocolate. Cacao trees were introduced into Vietnam a long time ago, but farmers at first grew them unprofitably, and only on a family scale. Vietnam’s Mekong Delta and Central Highlands regions are now major cacao-producing regions. Photo: VietnamPlus

The pulp in the cacao fruit is used to make a smoothie. Three cacao fruit are needed to make a glass of smoothie. The cacao pulp is a white, sticky and fleshy substance that surrounds the cacao beans inside the fruit. It is gifted with a unique and enchanting taste which is fruity, sweet, tangy and slightly acidic. Together with a refreshing taste, the cacao pulp also comes with a long array of nutritional properties: Vitamin E, D, B, and magnesium to name a few. However, it is said that in the production of chocolate, 75% of the cacao pulp is discarded, and the remaining 25% is used during fermentation. Photo: VietnamPlus

A glass of cacao smoothie, which has white colour and tastes sweet and sour, very similar to smoothie made from Mang cau xiem (soursop) fruit. The cacao pulp is a white, sticky and fleshy substance that surrounds the cacao beans inside the fruit. It is gifted with a unique and enchanting taste which is fruity, sweet, tangy and slightly acidic. Together with a refreshing taste, the cacao pulp also comes with a long array of nutritional properties: Vitamin E, D, B, and magnesium to name a few. Three cacao fruits are needed to make a glass of smoothie. In countries like Mexico, Ecuador, Venezuela and Peru the cacao pulp is traditionally used in the making of homemade drinks and foods: juices, liquors, cocktails, but also ice-creams, jams, confections and baked goods. Photo: VietnamPlus

After the pulp is removed, cacao beans are spread out for drying and fermenting naturally over a course of from three to seven days. Drying of cacao is an important step in cocoa processing as some of the reactions which produce good flavoured cacao proceed during the drying process. This allows acids in the cacao to evaporate and produce a low acid, high cocoa flavoured product. After drying, the cacao beans are packed for domestic consumption or for export to cocoa and chocolate manufacturers. Cacao beans are processed into cocoa powder, cocoa butter, and chocolate. About 300-600 seeds (10 fruits) are required to produce around 1 kg of cocoa paste. Photo: VietnamPlus

After drying, the cacao beans turn deep brown to black and have the smell of chocolate. Drying of cacao is an important step in cocoa processing as some of the reactions which produce good flavoured cacao proceed during the drying process. This allows acids in the cacao to evaporate and produce a low acid, high cocoa flavoured product. After drying, the cacao beans are packed for domestic consumption or for export to cocoa and chocolate manufacturers. Cacao beans are processed into cocoa powder, cocoa butter, and chocolate. Cacao trees were introduced into Vietnam a long time ago, but farmers at first grew them unprofitably, and only on a family scale. Vietnam’s Mekong Delta and Central Highlands regions are now major cocao-producing regions. Photo: VietnamPlus

A visitor in the cacao bean drying area. After the pulp is removed, cacao beans are spread out for drying and fermenting naturally over a course of from three to seven days. Drying of cacao is an important step in cocoa processing as some of the reactions which produce good flavoured cacao proceed during the drying process. This allows acids in the cacao to evaporate and produce a low acid, high cocoa flavoured product. After drying, the cacao beans are packed for domestic consumption or for export to cocoa and chocolate manufacturers. Cacao beans are processed into cocoa powder, cocoa butter, and chocolate. Photo: VietnamPlus

Visitors can taste fresh chocolate at the farm. Cocoa beans are processed into cocoa powder, cocoa butter, and chocolate. Cocoa beans are harvested from cacao trees, a tropical evergreen tree species of the family Malvaceae. Native to lowland rainforests of the Amazon and Orinoco river basins, cacao is grown commercially in the New World tropics as well as western Africa and tropical Asia. Cacao trees were introduced into Vietnam a long time ago, but farmers at first grew them unprofitably, and only on a family scale. In the country, cacao tree is grown mainly in three regions: the Central Highlands, the Cuu Long (Mekong) Delta, and the southeastern region. Photo: VietnamPlus

Tourists explore the cacao farm which is located right in the downtown of Buon Ma Thuot city, the Central Highlands province of Dak Lak. The farm is owned by Dr. Pham Hong Duc Phuoc, an expert in the cacao tree. At the farm, visitors have the chance to try their hands at picking cacao fruits at the farm and have a look into the process of producing cocoa powder. They can also enjoy tasty smoothie made from the pulp of cacao fruits. Although cacao tree is grown in three regions: the Central Highlands, the Cuu Long (Mekong) Delta, and the southeastern region, Dak Lak is said to have the most ideal soil and weather conditions for the tree.  Photo: VietnamPlus

The farm’s owner uses no plant protection chemicals in cacao cultivation. He uses a small quantity of NPK fertilizer in combination with manure for the cacao trees. The farm is located right in the downtown of Buon Ma Thuot city, the Central Highlands province of Dak Lak. Although cacao tree is grown in three regions: the Central Highlands, the Cuu Long (Mekong) Delta, and the southeastern region, the Central Highlands of Dak Lak is said to have the most ideal soil and weather conditions for the tree. The province also has the largest area of cacao trees in the Central Highlands. Many cacao farmers are shifting to organic cultivation. Photo: VietnamPlus