Cocoa beans are the dried and fully fermented seeds of Theobroma cacao, the tropical tree native to Central and South America. They are the primary raw material for producing cocoa butter and cocoa powder, key ingredients in chocolate and confectionery products. Each bean is rich in natural fats, polyphenols, and alkaloids such as theobromine, which give cocoa its distinctive flavour and health benefits. The beans are usually harvested, fermented, dried, and roasted before processing. Global demand for cocoa beans is driven by the food and beverage industry, but they also have pharmaceutical and cosmetic applications.

Cocoa butter, extracted from the beans, is prized for its smooth texture and stability, making it ideal for skincare and medicinal products. Major producers include Côte d'Ivoire, Ghana, Indonesia, and Nigeria, which together account for most of the world's supply. As a high-value crop, cocoa supports millions of smallholder farmers across tropical regions.