The cocoa bean, also called cacao bean, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted. The beans are the basis of chocolate, and of such Mesoamerican foods as mole and tejate. Many different sorts of products can be derived from cocoa. The husks of cocoa pods and the pulp, or sweatings, surrounding the beans and the cocoa bean shells can be used.

Some examples of these uses are Animal feed from cocoa husk, Production of soft drinks and alcohol, Potash from cocoa pod husk, Jam and marmalade, Mulch, Cocoa butter, Cocoa powder, Cocoa liquor.