In order to be certified as Free Range, growers are not allowed to cut cacao pods from the trees since cutting can result in scaring and discomfort for the trees. Instead the pods must fall naturally and only when they are ready. According to Chuck (no last name), a 27th generation cacao farmer from Madagascar: “It takes tremendous patience to wait for the pods to drop from the trees so that we can collect them. Sometimes there is a little bit of bruising on the outside of the pods, but it doesn’t affect the cacao beans inside… that much… really.”
I won't reveal a spoiler ... but I do recommend linking over to the site and reading the post, it's a lot of fun (hint: take a look at the acronyms for the "free range" certification agencies).