A detail of hands scooping beans out of cacao pods (Theobroma cacao) in Choroni, Venezuela. Cacao is a high-quality bean used to make fine chocolate coveted in Europe and the United States. The cacao from this region of Venezuela is so desirable that European chocolate makers sometimes engage in cut-throat competition to gain access to it. Chocolatiers talk of the unique factors here on the Caribbean's edge in a way that resembles the go柎 de terroir, or taste of the earth, crucial to fine wines. (Photo by Aurora Photos/AFLO) [2980].

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