Cacao or cocoa husks are the outer shell or outer layer of the cacao bean. Cacao beans or cocoa beans are the seeds inside of the cacao fruit (also, cacao pod), each containing 20–60 seeds, from the cacao tree, Theobroma cacao.
Cacao husks are a waste product from chocolate factories, where the husks are removed in order to use the innards, or nibs, to make the cacao, cocoa, or chocolate product. The discarded husks can be used as a mulch or as an alternative organic material in making the bokashi sprinkle.
Before using the cacao beans (the seeds), the cacao fruit is harvested and then opened to remove the seeds with the pulp (also called baba) and seeds kept together either in a container or in a pile (often done where the cacao beans have been harvested). The pulp is necessary to ferment the cacao seeds and pulp. The fermentation process changes the texture and flavor—both the fermented beans and baba are used, separately, to make various consumer products.
Terminology. Although not consistent in use, cacao may refer to the nibs if used raw or roasted below a certain temperature and/or for a shorter period of time—end-product examples, Raw Cacao Chocolate (100% cacao), or Dark Chocolate 73% Cacao, or Raw Cacao Powder (100% cacao). While cocoa may refer to where the nibs have been further processed, roasted above a certain temperature and/or for a long enough period of time, and/or ground into a powder.