Just like in the days of the Aztecs, cocoa is still harvested by all producing countries around the world without the help of any technical devices. On the Ivory Coast, in Brazil and in Ghana, the fruit is cut directly from the tree trunk or the forks of the branches with a machete. The planters pour the contents of the cocoa fruit – the seeds and the pulp – onto banana leaves which are then folded upwards. The seeds and pulp now start to ferment. Following the fermentation process, the cocoa beans have to be dried. To do this, they are laid out on huge mats and left to dry in the tropical sun for six to ten days.