> They say traditional chocolate production, using only the beans, involves leaving the rest of the cocoa fruit – the size of a pumpkin and full of nutritious v

> They say traditional chocolate production, using only the beans, involves leaving the rest of the cocoa fruit – the size of a pumpkin and full of nutritious value - to rot in the fields. Wouldn't this deliver the exact nutrients needed for cocoa bean production back to the soil? Of does this practice invite harmful bacteria and diseases?