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Cocoa trees grow about 20 degrees north and south of the equator in regions with warm weather and abundant rain, including West Africa and South America. Climate change is expected to dry out the ...
Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. [1] [3] Its seeds - cocoa beans - are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. [4] Although the tree is native to the tropics of the Americas, the largest producer of cocoa beans in 2022 was ...
Black pod disease is a fungal disease of Cocoa trees. It is mostly found in tropical areas where cocao trees grow, and its spores are spread via the heavy rainfalls that can occur in tropical climates. Annually, the pathogen can cause a yield loss of up to 1/3, and up to 10% of total trees can be lost completely.
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. Cacao trees are native to the Amazon rainforest.
The trees that grow the beans need specific conditions. They can only thrive about 20 degrees north and south of the Earth’s equator, in high humidity and the tropical conditions of the rainforests.
Like other crops cocoa can be attacked by a number of pest species including fungal diseases, insects and rodents - some of which (e.g. frosty pod rot and cocoa pod borer) have increased dramatically in geographical range and are sometimes described as "invasive species".
Some tasty food and drink trends are predicted for 2025 — and experts spoke about the use of flowers in meals, more cocoa-infused beverage innovations — and increased demand for Guinness beer.
[1] [8] Flavor cocoa producers are primarily considered Central and South America and the Caribbean. [10] Markets for flavor cocoa as of 2017 had experienced strong growth for two decades. [1] As of 2017, an estimated 9% of the world crop, around 263 000 tons of fine cocoa were produced. [2]