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For other uses, see Cocoa (disambiguation).

Cocoa beans in a cacao pod

Cocoa beans before roasting
Cocoa is the dried and fully fermented fatty seed of the cacao tree from which chocolate is made. "Cocoa" can often also refer to the drink commonly known as hot chocolate[1]; cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or it may refer to the combination of both cocoa powder and cocoa butter together.[2][3]
A cacao pod has a rough leathery rind about 3cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp called 'baba de cacao' in South America, enclosing 30 to 50 large almond-like seeds (beans) that are fairly soft and pinkish or purplish in color.
Cocoa should not be confused with the coca plant which can be used to create cocaine.
Contents
1 History
2 Production
2.1 World production
2.2 Harvesting
2.3 Processing
2.4 Chocolate production
3 Health benefits of cocoa consumption
4 Non-human animal consumption
5 Sustainable Cocoa
5.1 Roundtable for a Sustainable Cocoa Economy (RSCE)
5.2 Child labour in the cocoa production industry
5.3 Organizations that directly support sustainable cocoa
6 Environmental impact
7 Cocoa trading
8 See also
9 References
10 External links
//
History
The cacao tree is native to the Americas. It may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in these areas long before, as well as after, the Spanish arrived. It may have been introduced into Central America by the ancient Mayas, and cultivated in Mexico by the Olmecs, then by the Toltecs and later by the Aztecs. It was a common currency throughout Mesoamerica and the Caribbean before the Spanish conquest.
Cacao trees will grow in a limited geographical zone, of approximately 20 degrees to the north and south of the Equator. Nearly 70% of the world crop is grown in West Africa.
Cocoa was an important commodity in Pre-Columbian Mesoamerica. Spanish chroniclers of the conquest of Mexico by Hern閱� Cort闁� relate that when Montezuma II, emperor of the Aztecs, dined he took no other beverage than chocolate, served in a golden goblet and eaten with a golden spoon. Flavored with vanilla and spices, his chocolate was whipped into a froth that dissolved in the mouth. It is reported that Montezuma II may have consumed no fewer than 50 portions each day, and 200 more by the nobles of his court.
Chocolate was introduced to Europe by the Spaniards and became a popular beverage by the mid 1600s.[4] They also introduced the cacao tree into the West Indies and the Philippines.
The cacao plant was first given its botanical name by Swedish natural scientist Carolus Linnaeus in his original classification of the plant kingdom, who called it Theobroma ("food of the gods") cacao.
Production
Main article: Economics of cocoa
World production
Top Cocoa Producersin 2004
(million metric tons)
C?te d'Ivoire
1.33
Ghana
0.74
Indonesia
0.43
Nigeria
0.37
Brazil
0.17
Cambodia
0.13
Ecuador
0.09
World Total
3.6
Source:UN Food & Agriculture Organisation(FAO)[1]

Cocoa bean output in 2005
About 3,000,000tonnes (3,000,000LT; 3,300,000ST) of cocoa is produced each year. The global production was
1,556,484t (1,531,902LT; 1,715,730ST) in 1974,
1,810,611t (1,782,015LT; 1,995,857ST) in 1984,
2,672,173t (2,629,970LT; 2,945,567ST) in 1994,
3,607,052t (3,550,084LT; 3,976,094ST) in 2004 (record).
This is an increase of 131.7% in 30 years, representing a cumulative average growth rate (CAGR) of 2.8%.
There are three main varieties of cacao: Forastero, Criollo, and Trinitario. The first comprises 95% of the world production of cacao, and is the most widely used. Overall, the highest quality cocoa beans come from the Criollo variety, which is considered a delicacy [2]. Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producer of Criollo beans is Venezuela (Chuao and Porcelana). Hacienda San Jos, located in Paria/Venezuela, cultivates Criollo beans. The total area is of this hacienda is 320 hectares, of which 185 hectares are devoted to cacao with a density of 1.000 plants per hectare. Trinitario is a hybrid between Criollo and Forastero varieties. It is considered of...(and so on)

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