Notas:

• Etnográfica:
  This is the planted cacao. You can eat the jelly around the seeds. You cannot roast it and just eat it because it is too bitter. You have to bust the pod, dry the seeds, parch the seeds, peel them, grind them, and roll that paste into a ball. When it's hard you chip some off into a pot of boiling water or cane juice to make chocolate to drink. Add sugar if you didn't use cane juice.
• Léxica:
  See 'kuuk arii', and other kinds of cacao : 'ngerba', 'aumaup','ngungisup'