Cacao is a research area that focuses on the study of cacao trees, which produce cacao beans used in the production of chocolate and other cocoa-based products. This research area encompasses a wide range of topics, including the cultivation and genetics of cacao trees, the processing and production of cacao beans, and the flavor profiles and health benefits of chocolate. Researchers in this field often work to improve cacao production techniques, develop new varieties of cacao trees, and investigate the chemical composition and potential health benefits of cacao products. Overall, research in the cacao industry plays a vital role in improving the sustainability, quality, and diversity of the chocolate industry.