With a machete, Gildardo Ramirez lops twelve pods off one of his cacao trees, letting them fall to its base. The long, brown pods look like twisted and deflated footballs. Each cacao pod usually encases about 40 beans — the source of cocoa powder and chocolate. The beans are the main commodity that Ramirez produces on his farm in San Francisco, Colombia, some 70 miles southeast of the city of Medellín. On Ramirez’s land, cacao’s red and green leaves fill the sloping hillside, overlooked by