Cocoa has been cultivated for thousands of years and was first domesticated in Mesoamerica by the Mokaya people around 1900 BCE. The Olmecs and Mayans also had close relationships with cocoa, consuming it and using it as currency. After the Spanish conquest, cocoa was introduced to Europe and became a popular luxury food item. The Dutch later began cultivating cocoa in their colonies, leading to the widespread production and consumption of chocolate. Today, West Africa is the largest producer of cocoa, primarily in Ivory Coast and Ghana, and cocoa is still an important part of many cultures with associated health benefits.

Civilization in Ancient Central America:  Cocoa beans were ground into powder and added with hot water and spices to make a unique drink used to celebrate religious ceremonies and social events.

Europeans imported cacao beans from Central America: Also made into a drink favored by the aristocracy.

The rise of the European chocolate industry: Cacao became an important commercial ingredient and was still made into drinks.

The Swiss attempt to make chocolate solid: A major turning point in the chocolate industry.

Cacao cultivation spread to Africa and Asia: Cocoa production increased greatly. But then came the global recession, and cocoa prices fell. This was followed by management and price controls in many countries.

20th century: The chocolate industry is on a large scale, and West African countries are now the main growers, accounting for most of the world's cocoa production.