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Production Facts
Cocoa trees grow in the tropical belt between 20° north and 20° south of the equator. Which is an extremely narrow range that only allows a few tropical climate countries like Ghana to cultivate these plants. In order to grow healthy and strong these species need a warm and humid climate where they can properly develop.
Germination: Their germination usually happens in greenhouses before they are transplanted to the fields. In this process a cocoa seen can transform into a 2 inch sprout in as little as 2 weeks. Specific humidity and soil requirements are needed.
Fertilizer Requirements: The nutrients present in the earth is a determining factor since cocoa plants will need high amounts of nitrogen and magnesium. Thus farmers need to apply fertilizers that consist of 6-10% nitrogen, phosphoric acid, potash and 4-6% magnesium
Water requirements: They can differ depending on the temperature and humidity of the air, but on average best results are seen at (adequate amount) a min of 90-100 mm rainfall per month. Different species of cocoa plants will also change this quantity. Fungus formation is also a huge factor, since too much moisture can start this process and fungicides are often needed.
Seeding/Transplantation: The permanent site for the cocoa plant must be prepared at least a year before the coca seedlings are transplanted into the site. This preparation is necessary to make a fertile soil with a good ecosystem of bacteria and insects, where the roots of the cocoa will perform at its best.
Processing
Harvesting: These plants are normally harvested 2 times per year. The pods are harvested by hand and cut open to remove beans from husks. The fresh beans are then fermented and dried to develop their chocolate flavor and aroma. This is the final product ready to be sent to processing plants to make chocolates and chocolate products.
Field Handling and Processing: Once harvested and dried, the cocoa beans are packed in bags, bought by distributors or government agencies which then brought to central warehouses. Most of the proportion of the beans are shipped to processing plants. The plants clean, shell, roast and ground into cocoa mass.
The processed Products: The oils present in the cocoa are used to create cocoa butter which gives chocolate its fatty content ans consistency. The remains are used to create cocoa powder, which is a bitter dark brown powder used to create other chocolate products.
The Final Product
Consumer products: In order to manufacture chocolates and other cocoa Products Manufacturers often mix the cocoa powder and the cocoa butter with ingredients like: Sugar, sweeteners, Vegetable oils and grease, color agents, conservatives and other non cocoa-cocoa products. This gives the final products a sweet taste and a more mellow, consumer friendly experience. This makes common chocolate products to only contain 20-30% cocoa products. Fine dark chocolate products will contain between 50-80% chocolate.
Chocolate economy: Chocolate tablets, spreads, liquor, drinks and may other products constitute a total market value of 114 billion US dollars. Making it one of the most important food markets globally.
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