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.

Fruit Apex

(click to enlarge)

Opposite the fruit’s apex is the base.  The narrowing of the base falls into four main categories: absent, light, intermediate, and strong.

(click to enlarge)

The skin of the fruit has wrinkles.

Wrinkling of the Fruit

(click to enlarge)

The fruit has grooves of varying depths.

Depth of Grooves

(click to enlarge)

The cocoa seeds have several categories of shapes as seen by the cross sections below.

Seed Cross-Sections

(click to enlarge)