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The process begins with a Cacao plant, or Theobroma cacao, in which the beans are extracted from pods that grow directly on the cocoa trees branches. Each pod contains roughly 30 to 50 beans. [ 2 ] After the beans are extracted they must go through a time-consuming process of natural fermenting and drying. [ 2 ]
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.
The supply of cocoa has fluctuated in recent years due to climate and economic factors. The El Niño phenomenon that hit in the year 2009 greatly reduced the cocoa production in the following years. The extreme weather conditions added to the impending financial crises to limit both the supply and demand for cocoa.
Hoping to generate more income from the colony, the colonial administrators introduced to the islands the coffee plant in 1780 and the cocoa tree in 1819. [1] [3] Cocoa tree seedlings were brought to São Tomé and Príncipe from Brazil, marking the arrival of cocoa in Africa. [4] [5] The first cocoa tree to fully grow in the colony was on the ...
Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the Malvaceae family. [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 ...
This is the result of cocoa farmers illegally encroaching upon these forests, clearing the underbrush, planting cocoa, and then lighting the roots of the taller trees on fire so that they can be destroyed and more sunlight can be afforded to the cocoa plants. Cocoa production and the taking over of many of the rainforests in the Ivory Coast has ...
Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components. [2]
Cacao seed in the fruit or pocha from the Theobroma cacao tree Cocoa seeds being dried before roasting Cocoa seeds being roasted. Fair trade cocoa is an agricultural product harvested from a cocoa tree using a certified process which is followed by cocoa farmers, buyers, and chocolate manufacturers, and is designed to create sustainable incomes for farmers and their families.