Cacao seeds over the fire

On a cacao plantation in Barlovento, Venezuela, a metal pot holding cacao seeds sits over an open fire. The seeds will be roasted over the fire and stirred with a wooden paddle to prevent burning. The seeds come from the cacao tree (Thebroma Cacao), which is native to tropical Central and South America. Roasting is one of the many steps that turns the cacao seeds into cocoa. The roasted seeds will later be peeled and ground.