The cocoa pods are harvested for their seeds which are then fermented and roasted to make chocolate. The pods come in many sizes, shapes, and colors. Below are the six main shapes of the apices of the pods: attenuated, jagged, sharp, crowned, obtuse, and round.
Opposite the fruit’s apex is the base. The narrowing of the base falls into four main categories: absent, light, intermediate, and strong.
The skin of the fruit has wrinkles.
The fruit has grooves of varying depths.
The cocoa seeds have several categories of shapes as seen by the cross sections below.