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Cacao trees, native to the tropical regions of Central and South India, are delicate plants that require precise growing conditions to thrive, making their cultivation a true labor of love for dedicated farmers. The journey from cacao pod to chocolate bar is a complex one, involving meticulous fermentation.
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Cultivating cacao is no easy feats - the plants are highly sensitive to changes in temperature, humidity, and soil conditions, and must be tend to with the utmost diligence.
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"Their chocolate has become a cult in Slovakia in 15 years. They celebrate millions dollars sales and new business in Colombia"
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