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English: Source: Mitchell (2007a, 2007b, and 2007c) and FAOSTAT (2013a and 2018). For the Asian region no data was available in Mitchellʼs historical statistics. Therefore, Mitchellʼs historical statistics were combined with data from FAOSTAT, available from 196
The International Cocoa Organization (ICCO) is a global organization, composed of both cocoa producing and cocoa consuming countries with a membership. Located in London , ICCO was established in 1973 to put into effect the first International Cocoa Agreement which was negotiated in Geneva at a United Nations International Cocoa Conference .
The cocoa bean, also known as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted.
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Côte d'Ivoire and Ghana are the world's largest and second largest cocoa producers, respectively, together accounting for 65% of the global cocoa supply as of 2024. [1] In 2017, a 20% drop in global cocoa prices negatively impacted the livelihoods of millions of cocoa farmers in Côte d'Ivoire and Ghana, prompting the presidents of both countries to sign an agreement for a strategic ...
The ICCFO consists of regional organisations in different countries representing around 600,000 cocoa workers in total. The governing board of the ICCFO consists of 13 members, each representing a cocoa-producing country. The members and structure of the board were announced in a meeting held in The Hague in February 2015. [2]
The crop was a major foreign exchange earner for Nigeria in the 1950s and 1960s and in 1970 the country was the second largest producer in the world but following investments in the oil sector in the 1970s and 1980s, Nigeria's share of world output declined. In 2010, cocoa production accounted for only 0.3% of agricultural GDP. [1]
Fine flavour cocoa is cocoa characterized by a complex sensory profile, composed of well-balanced basic attributes with aromatic and flavour notes; the complementary attributes can be clearly perceived and identified in the expression of its aromas and flavours; it results from the interaction between (a) a particular genetic composition, (b ...