Important factors in cocoa harvesting are, on the one hand, the right time of harvesting and, on the other hand, the procedure for harvesting: only ripe, healthy cocoa fruits may be processed further. If the fruit is still unripe, fermentation cannot take place properly and no cocoa aroma is produced. If the fruit is overripe, unpleasant off-flavour develop during post-harvest. Furthermore, cocoa can only be harvested by hand. The ripe fruit is carefully cut from the trunk with hook-shaped knives or machetes and immediately transported to the collecting area. There are usually two harvest seasons, which may differ depending on the location. In many places a main-crop usually is from October to April and a mid-crop from May to August.