Cocoa (Theobroma cacao L.) is a crop of huge economic significance worldwide and is grown mainly in tropical and subtropical countries. Currently, West Africa produces most of the world's cocoa. The crop provides economic support to cocoa-growing countries, smallholder farmers, and the chocolate...
Despite this scenario, the cocoa year 2020–2021 reached a record production of beans in the country with 70,205 tons, being the July–September quarter of 2021, the quarter of highest production with 13,830 ton, which represented a growth of 29% over the same quarter of the previous year...
In fact, the most commonly consumed form of cacao is probably in the form of chocolate (another industry in which the cocoa vs. cacao debate lives on). In my experience, a chocolate maker who refers to the beans as cacao often bought their beans from a Latin American country. That's wh...
Cocoa is the main raw material for chocolate production and has no other substitute. Moreover, it can only be grown within 10 degrees (latitudes) of the equator. Due to this constraint, global production of cocoa is highly concentrated in West African countries such as Ghana, Cote d'Ivoire,...
Even in the days when Criollo was the only type of cacao known to European connoisseurs, beans from an handful of Venezuelan locations were coveted for their complex, intense flavors. Porcelana, a sub-type of Criollo found near Lake Maracaibo, and particularly beans grown on the estate of ...
Southeast Asia's demand for cocoa beans has grown by leaps and bounds. However, the region's cocoa farmers are falling short of the product's ever-increasing demand. As a result, the global cocoa bean market is expected to see increased international trade in the coming years. ...
in 2012, cocoa has contributed income of Usd1,053,446,947 from cocoa beans export and processed co- coa products*. some government policies in promoting downstream industries in the country bring proven results in the development of indonesian cocoa in- dustry. one of them is the indonesian ...
Cocoa flavour is influenced by the variety of cocoa used, the climate and soil conditions where it is grown. These factors also affect the cocoa butter content of the beans and the relative hardness of the cocoa butter. Further cocoa flavour development occurs during roasting and conching. For...
for and was able to provide some examples from the report as requested. DBMR Service team has been responsive as needed. Depending on what my colleagues were looking for, I will recommend your services and would be happy to stay connected in case we can utilize your research in the future...
Simplification of the structure and diversity of cocoa agroforests does not increase yield nor influence frosty pod rot in El Soconusco, Chiapas, Mexico Cocoa is traditionally grown in agroforestry systems (AFS). It is essential to the household and regional economy and plays an important role in...