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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 majority of cocoa farms are located in Ivory Coast and Ghana. [2] In Ghana, Cocoa contributes 64% of all exports. [6] Traditional cocoa farms are planted in the shade among other crops and trees. They are especially found in the tropical rainforest areas. [7] Farming cocoa beans is a long process and many factors can affect the farm's yield.
In chocolate making, the Broma process is a method of extracting cocoa butter from roasted cocoa beans, credited to the chocolatier Domingo Ghirardelli. [1] The Broma process involves hanging bags of chocolate liquor, made from roasted and ground cocoa beans, in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the butter to drip off 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 ...
Two African nations, Côte d'Ivoire and Ghana, produce more than half of the world's cocoa, with 1.23 and 0.73 million tonnes respectively (35% and 21%, respectively). [3] Different metrics are used for chocolate consumption. The Netherlands has the highest monetary amount of cocoa bean imports (US$2.1 billion); it is also one of the main ports ...
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.
Pure genotypes of the bean are rare because most Nacional varieties have been interbred with other cocoa bean varieties. [6] In 2009, Ecuador's agricultural research institute Instituto Nacional de Investigaciones Agropecuarias (INIAP) collected DNA samples from cacao trees throughout Ecuador, only 6 trees (out of 11,000 samples tested) were ...
The Ghana Cocoa Board (COCOBOD) is a Ghanaian government-controlled institution [1] that fixes the buying price for cocoa in Ghana. Farmers are protected from the volatile prices on the world market through the price-fixing. [ 2 ]
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