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===Kakao-oad===
Kakaovili sisaldab 20-50 mandlisuurust seemet, need eraldatakse viljadest käsitsi töötlemise käigus.<ref>'''ingl k ''', H.-D. Belitz, Werner Grosch, Peter Schieberle'', 2009, ISBN: 978-3-540-69933-0 ,[http://books.google.ee/books?id=xteiARU46SQC&pg=PA961&lpg=PA961&dq=chemical+consistency+of+cacao+bean&source=bl&ots=HzKrhSTRnI&sig=-cqAECjjPDtpArrwynJqGRM_HGc&hl=et&sa=X&ei=ICtcUanUIIeu0QWnzoHYDw&ved=0CE0Q6AEwBjgK#v=onepage&q=chemical%20consistency%20of%20cacao%20bean&f=false Google`i raamat]</ref>
Kakaoviljad peale saagikoristuse järgset töötlemist, ja on 2-8 päeva kas päikese käes ehk spetsiaalsetes kuivatites fermenteerimist, kannavad nimetust kakaooad.<ref> ‘Leão De Ouro’ istanduses, Ilhéuses, Brasiilias, 30 h peale kakaoubade fermentatsiooni algust võetud kontroll-näidise füloegeneetiline uuring tuvastas rikkama mikrofloora, kui algselt arvatud:<ref>'''ingl k ''', AK.Bertazzo Ph.D.Illeghems, SL. ComaiDe Ph.D.Vuyst, FZ. Mangiarini Ph.D.Papalexandratou, S. Chen Ph.D.Weckx, ''Phylogenetic CompositionAnalysis of Cacaoa Beans'',Spontaneous ChocolateCocoa inBean HealthFermentation andMetagenome Nutrition,Reveals NutritionNew andInsights Healthinto VolumeIts 7,Bacterial 2013,and ppFungal 105-117Community Diversity'', [http://www.plosone.org/article/info:doi/10.1371/journal.pone.0038040 Uurimus]</ref>, <ref>'''ingl k ''', RM. RossSánchez-Hervás, J.V. WatsonGil, VF. RBisbal, D. PreedyRamón, SP.ZibadiV. Martínez-Culebras, ''ChocolateMycobiota inand Healthmycotoxin andproducing fungi from cocoa Nutritionbeans'', 2013International Journal of Food Microbiology, ISBN:Vol 125, 978-1-61779-802-3, </ref>2008, Pg 336-340, [http://bookswww.googlesciencedirect.eecom/books?id=FHKJPptwqYsC&pg=PA106&lpg=PA106&dq=Composition+of+Cocoa+Beans+A.Bertazzo&source=bl&ots=U1EX-z5rp5&sig=wkcsmFoLUL47SB8lie7HlD0Tb0o&hl=et&sa=X&ei=aHNcUfWTFuWI0AXhr4GwDQ&ved=0CD0Q6AEwAw#v=onepage&q=Composition%20of%20Cocoa%20Beans%20A.Bertazzo&f=false Google`i raamatscience/article/pii/S0168160508002225]</ref>
‘Leão De Ouro’ istanduses, Ilhéuses, Brasiilias, 30 h peale kakaoubade fermentatsiooni algust võetud kontroll-näidise füloegeneetiline uuring tuvastas rikkama mikrofloora, kui algselt arvatud:<ref>'''ingl k ''', K. Illeghems,L. De Vuyst, Z. Papalexandratou, S. Weckx, ''Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity'', [http://www.plosone.org/article/info:doi/10.1371/journal.pone.0038040 Uurimus]</ref>, <ref>'''ingl k ''',M. Sánchez-Hervás, J.V. Gil, F. Bisbal, D. Ramón, P.V. Martínez-Culebras, ''Mycobiota and mycotoxin producing fungi from cocoa beans'', International Journal of Food Microbiology, Vol 125, 3, 2008, Pg 336-340, [http://www.sciencedirect.com/science/article/pii/S0168160508002225]</ref>
*Bakterid: ''[[E.coli]]'', ''[[K.pneumonia]]'', ''[[Lactobacillus brevis]]'', ''[[L. casei]]'', ''[[L. fermentum]]'', ''[[L. rhamnosus]]'', ''[[L. vaginalis]]'' jpt
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