This chapter provides the cocoa and coffee industry, including topics that provide the readers with some basic information in the areas. Cocoa and coffee have been harvested for centuries for their unique characteristics, especially their taste and aroma upon processing. Cocoa is indigenous to South America and grows mostly in tropical regions that are 20 degrees north and south of the equator. The coffee plant belongs to the Rubiaceae family and two genus species: Coffea and Psilanthus. Fresh cocoa beans and coffee fruit are initially processed and dried on the farm upon harvesting. The processing steps are important not only to preserve the raw materials but also to develop flavor which is important in the downstream roasting process. Roasting using cocoa nibs is the most common practice within the industry instead of using beans. The roasted beans can be processed into ground powder or instant coffee powder in subsequent processing.