Awesome pic. Are there any ways to prepare the pulp other than eating it off the seed?
Will your farm be open to visitors during the rare fruit conference in September? Or will you be at the conference as well?
Murahilin, i posted a thread about uses of pulp in cacao not too long ago. It seems that in Brazil they make some products from the pulp.
"Recently, a small industry utilizing fresh pulp has been established in Bahia for a number of tasty products. The pulp can be consumed fresh in the form of juices and "shakes." In small stalls, seeds with pulp are extracted from individual pods and placed, as ordered, in a modified food blender in which a metal disc with holes instead of blades. Milk or water is added, and after a few seconds of blending, the contents are poured through a strainer, producing a frothy, delicious, refreshing beverage. Enough pulp is usually left on the seed for normal fermentation, but pulpless seeds can also be added to intact seed to complete fermentation. Pulp can be preserved by freezing and used for ice-cream, yogurt flavoring, and juice concentrates. Because of the expense of the freezing process, cocoa pulp has not been marketed outside Bahia. It is our belief that this product could have large scale accep-tance, and we recommend market studies in temperate countries."
http://tropicalfruitforum.com/index.php?topic=4153.msg57487#msg57487If you look at the program for the conference
http://www.crfg.org/2013FoF/images/2013%20program%20020413.pdfyou will see that there is a planned visit to my farm during the conference on October 1, at 1 pm. Hope to see you then!