Cocoa bean

Cocoa beans before roasting

A roasted cocoa bean, the papery skin rubbed loose.

Cocoa bean (also cacao bean,[1] often simply cocoa and cacao; Mayan: kakaw; Nahuatl:
cacaua) is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa
solids and cocoa butter are extracted. They are the basis of chocolate, as well as many
Mesoamerican foods such as mole sauce and tejate.

A cocoa pod (fruit) has a rough leathery rind about 3 cm 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 seeds that are fairly soft and white to pale lavender in
color. While seeds are usually white, they become violet or reddish brown during the drying
process. The exception is rare varieties of white cacao, in which the seeds remain white.[2][3]
Historically, white cacao was cultivated by the Rama people of Nicaragua.[citation needed]

Contents
 1 Etymology
 2 History
 3 Production
o 3.1 World production
o 3.2 Harvesting
o 3.3 Processing
o 3.4 Chocolate production
 4 Health benefits of cocoa consumption
 5 Animal consumption
o 5.1 Roundtable for a Sustainable Cocoa Economy (RSCE)
o 5.2 Child labor
o 5.3 Fairtrade
 6 Environmental impact
 7 Cocoa trading
 8 See also
 9 References
 10 External links
Etymology
The word "cocoa" is derivative of "cacao". "Cocoa" can often also refer to the drink
commonly known as hot chocolate;[4] to cocoa powder, the dry powder made by grinding
cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture
of cocoa powder and cocoa butter.[5][6]

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 was first cultivated by the Olmecs at least 1500 BC in Central America.[7]

The cocoa bean was a common currency throughout Mesoamerica 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. A Spanish soldier who

was part of the conquest of Mexico by Hernán Cortés tells that when Moctezuma II, emperor
of the Aztecs, dined, he took no other beverage than chocolate, served in a golden goblet.
Flavored with vanilla or other spices, his chocolate was whipped into a froth that dissolved in
the mouth. It is reported that no fewer than 50 portions each day may have been consumed by
Montezuma II, and 2000 more by the nobles of his court.[8]

Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the
mid 17th century.[9] 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 Carl Linnaeus
in his original classification of the plant kingdom, who called it Theobroma ("food of the
gods") cacao.

Production
World production

Top Cocoa Producers

in 2004
(million metric tons)
Côte d'Ivoire 1.33
Ghana 0.74
Indonesia 0.45
Nigeria 0.37
Brazil 0.17
 Cameroon 0.13
Ecuador 0.09
World Total 3.6
Source:
UN Food & Agriculture Organisation
(FAO)[1]

Cocoa bean output in 2005

About 3,000,000 tonnes (3,000,000 LT; 3,300,000 ST) of cocoa is produced each year. The
global production was

1,556,484 t (1,531,902 LT; 1,715,730 ST) in 1974,

1,810,611 t (1,782,015 LT; 1,995,857 ST) in 1984,
2,672,173 t (2,629,970 LT; 2,945,567 ST) in 1994,
3,607,052 t (3,550,084 LT; 3,976,094 ST) in 2004 (record).

The production increased by 131.7% in 30 years, representing a compound annual growth rate
of 2.8%.

There are three main varieties of cacao: Forastero, Criollo, and Trinitario. The first is the most
widely used, comprising 95% of the world production of cocoa. 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 producers of Criollo beans is Venezuela (Chuao and Porcelana). Hacienda San
José, located in Paria/Venezuela, cultivates Criollo beans. The total area 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 to be of
much higher quality than the latter, but has higher yields and is more resistant to disease than
the former [3].

The Netherlands is the leading cocoa processing country, followed by the U.S..

Cocoa and its products (including chocolate) are used worldwide. Per capita consumption is
poorly understood, with numerous countries claiming the highest: various reports state
Switzerland, Belgium, and the UK have the highest consumption, but because there is no clear
mechanism to determine how much of a country's production is consumed by residents and
how much by visitors, this is all speculative.

The largest cocoa bean-producing countries in the world are as follows. The figure gives the
production estimates for the 2006–2007 season from the International Cocoa Organization.
The percentage is the proportion of the world's total of 3.5 million tonnes for the relevant
period.
 Country Amount produced Percentage of world production
Côte d'Ivoire 1.3 million tons 37.4%
Ghana 720 thousand tons 20.7%
Indonesia 440 thousand tons 12.7%
Cameroon 175 thousand tons 5.0%
Nigeria 160 thousand tons 4.6%
Brazil 155 thousand tons 4.5%
Ecuador 118 thousand tons 3.4%
Dominican Republic 47 thousand tons 1.4%
Malaysia 30 thousand tons 0.9%

Harvesting

Cocoa pods in various stages of ripening

Immature cocoa pods have a variety of colors, but most often are green, red, or purple, and as
they mature their color tends towards yellow or orange, particularly in their creases.[10][11] The
pods on a tree do not ripen together; harvesting needs to be done periodically through the
year.[10] The ripe and near-ripe pods, as judged by their color, are harvested from the trunk
and branches of the cocoa tree with a curved knife on a long pole. Care must be used when
cutting the stem of the pod to avoid injuring the junction of the stem with the tree, as this is
where future flowers and pods will emerge.[12][10] The pods (or the seeds extracted from them)
are transported to the fermentation area on the plantation.

Processing

The harvested pods are opened—typically with a machete—the pulp and cocoa seeds are
removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins,
or laid out on grates for several days. During this time, the seeds and pulp undergo
"sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away,
leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans,
which originally have a strong bitter taste. If sweating is interrupted, the resulting cocoa may
be ruined; if underdone, the cocoa seed maintains a flavor similar to raw potatoes and
becomes susceptible to mildew.

Some cocoa producing countries distill alcoholic spirits using the liquefied pulp.

The fermented beans are dried by spreading them out over a large surface and constantly
raking them. In large plantations, this is done on huge trays under the sun or by using artificial
heat. Small plantations may dry their harvest on little trays or on cowhides. Finally, the beans
are trodden and shuffled about (often using bare human feet) and sometimes, during this
process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish,
and protection against molds during shipment to factories in the United States, the
Netherlands, United Kingdom, and other countries. Drying in the sun is preferable to drying
by artificial means, as no extraneous flavors such as smoke or oil are introduced which might
otherwise taint the flavor.

The beans should be dry for shipment (usually by sea) to the United States and Europe.
Traditionally exported in jute bags, over the last decade the beans are increasingly shipped in
'Mega-Bulk' bulk parcels of several thousand tonnes at a time on ships, or in smaller lots of
around 25 tonnes in 20 foot containers. Shipping in bulk significantly reduces handling costs;
shipment in bags, however, either in a ship's hold or in containers, is still commonly found.

Cacao drying square in front of church, Chuao, Venezuela.

Woman drying cocoa

A tiendas de chocolate mill in Oaxaca, where customers can have roasted cocoa beans and
spices ground for chocolate, or roasted chilies ground for mole.

Throughout Mesoamerica where they are native, cocoa beans are used for a variety of foods.
The harvested and fermented beans may be ground to-order at tiendas de chocolate, or
chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as
cinnamon, chilies, almonds, vanilla and other spices to create drinking chocolate.[13] The
ground cocoa is also an important ingredient in tejate and a number of savory foods, such as
mole.

Chocolate production

Main article: Chocolate Production

Chocolate

To make 1 kg (2.2 pounds) of chocolate, about 300 to 600 beans are processed, depending on
the desired cocoa content. In a factory, the beans are roasted. Next they are cracked and then
de-shelled by a "winnower". The resulting pieces of beans are called nibs. Cocoa nibs are the
dry-roasted pieces of the cocoa bean. They are usually sold in small packages at specialty
stores and markets to be used in cooking, snacking and chocolate dishes. Since nibs are
directly from the cocoa tree, they contain high amounts of theobromine. Most nibs are ground,
using various methods, into a thick creamy paste, known as chocolate liquor or cocoa paste.
This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and
sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and
tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a
hydraulic press or the Broma process. This process produces around 50% cocoa butter and
50% cocoa powder. Standard cocoa powder has a fat content of approximately 10–12 percent.
Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.

Treating with alkali produces Dutch process cocoa powder, which is less acidic, darker and
more mellow in flavor than what is generally available in most of the world. Regular (non-
alkalized) cocoa is acidic,[citation needed] so when cocoa is treated with an alkaline ingredient,
generally potassium carbonate, the pH increases.[citation needed] This process can be done at
various stages during manufacturing, including during nib treatment, liquor treatment or press
cake treatment.

Another process that helps develop the flavor is roasting. Roasting can be done on the whole
bean before shelling or on the nib after shelling. The time and temperature of the roast affect
the result: A "low roast" produces a more acid, aromatic flavor, while a high roast gives a
more intense, bitter flavor lacking complex flavor notes.[14]

Health benefits of cocoa consumption

Chocolate and cocoa contain a high level of flavonoids, specifically epicatechin, which may
have beneficial cardiovascular effects on health.[15][16][17][18]

Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health

benefits,[15][16][17] though it should be noted that this refers to raw cocoa and to a lesser extent,
dark chocolate, since flavonoids degrade during cooking and alkalizing processes.[19] Studies
have found short term benefits in LDL cholesterol levels from dark chocolate
consumption.[citation needed] The addition of whole milk to milk chocolate reduces the overall
cocoa content per ounce while increasing saturated fat levels, possibly negating some of
cocoa's heart-healthy potential benefits.[citation needed] Although one study[20] has concluded that
milk impairs the absorption of polyphenolic flavonoids, e.g (-)epicatechin, a followup[21]
failed to find the effect.

Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and
flavanols on Panama's Kuna Indian population, who are heavy consumers of cocoa. The
researchers found that the Kuna Indians living on the islands had significantly lower rates of
heart disease and cancer compared to those on the mainland who do not drink cocoa as on the
islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa
may help to achieve health benefits in hearts and other organs. In particular, the benefits may
extend to the brain and have important implications for learning and memory.[22][23]

Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not,
according to an analysis of previously published research in the April 9, 2007 issue of
Archives of Internal Medicine,[16] one of the JAMA/Archives journals.[24]

In June 2009, Mars Botanicals, a division of Mars Inc., the candymaker and food company,
launched Cirku, a cocoa extract high in flavanols.[25]

A 15-year study of elderly men[26] published in the Archives of Internal Medicine in 2006
found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-
cause mortality for the men regularly consuming the most cocoa, compared to those
consuming the least cocoa from all sources.

Animal consumption
Chocolate is a food product with appeal not only to the human population, but to many
different animals as well. However, chocolate and cocoa contain a high level of xanthines,
specifically theobromine and to a much lesser extent caffeine, that are detrimental to the
health of many animals, including dogs and cats. While these compounds have desirable
effects in humans, they cannot be efficiently metabolized in many animals and can lead to
cardiac and nervous system problems, and if consumed in high quantities, even lead to death.
However, since the beginning of the 21st century, some cocoa derivatives with a low
concentration of xanthines have been designed by specialized industry to be suitable for pet
consumption, enabling the pet food industry to offer animal-safe chocolate and cocoa flavored
products.[27][28] It results in products with a high concentration of fiber and proteins, while
maintaining low concentrations of sugar and other carbohydrates, thus enabling it to be used
to create healthy functional cocoa pet products.

Roundtable for a Sustainable Cocoa Economy (RSCE)

An initiative, called the Roundtable for a Sustainable Cocoa Economy (RSCE), has developed
from the growing requirement to face the challenges posed by sustainability. It was launched
in 2007 by the International Cocoa Organization (ICCO) and is steered by an independent
working group with representation of major stakeholders. The mission of the Roundtable is to
establish a participatory and transparent process towards economic, environmental and social
sustainability in the global cocoa economy. The 1st Roundtable in 2007 brought together
more than 200 stakeholders representing 25 countries, including cocoa farmers, government
officials from cocoa producing and consuming countries, traders, chocolate manufacturers,
donor organizations and national and international NGOs.[citation needed]

Child labor

Main article: Children in cocoa production

 According to a report by the International Labour Organization (ILO), in 2002, more

than 109,000 children were working on cocoa farms in Côte d'Ivoire (Ivory Coast),
some of them in "the worst forms of child labour".[29] The ILO later reported that
200,000 children were working in the cocoa industry in Côte d'Ivoire in 2005.[30]
 The first allegations that child slavery is used in cocoa production appeared in 1998.
The 2005 ILO report failed to fully characterize this problem, but estimated that up to
6% of the 200,000 children involved in cocoa production could be victims of human
trafficking or slavery.[30]

The Cocoa Protocol is an effort to end these practices. It has, however, been criticized by
some groups including the International Labor Rights Forum as an industry initiative which
falls short.

Fairtrade

 There are Fairtrade cocoa producer groups in Belize, Bolivia, Cameroon, Costa Rica,
Dominican Republic, Ecuador, Ghana, Haiti, India, Côte d'Ivoire, Nicaragua, Panama,
Peru, and Sierra Leone.
 As of 2005, less than 1% of the chocolate market was Fair Trade.[31]
 Cadbury, one of the world's largest chocolate companies, has begun certifying its
Dairy Milk bars as Fair Trade; according to Cadbury, in 2010 "around one quarter of
... global sales" of these bars will be Fair Trade .[32]

Environmental impact
The relative poverty of many cocoa farmers means that environmental concerns such as
deforestation are rarely a major consideration. For decades, cocoa farmers have encroached
on virgin forest, mostly after the felling of trees by logging companies. This trend has
decreased as many governments and communities are beginning to protect their remaining
forested zones.
In general, the use of chemical fertilizers and pesticides by cocoa farmers is limited. When
cocoa bean prices are high, farmers may invest in their crops, leading to higher yields which,
in turn tends to result in lower market prices and a renewed period of lower investment.

Cocoa trading
Cocoa beans, cocoa butter and cocoa powder are traded on two world exchanges: NYSE
Euronext and IntercontinentalExchange(ICE). The London market is based on West African
cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa is the world's
smallest soft commodity market.

The future price of cocoa butter and cocoa powder is determined by multiplying the bean
price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the
combined ratio falls below 3.2 or so, production ceases to be economically viable and some
factories cease extraction of butter and powder and trade exclusively in cocoa liquor.

Cocoa beans can be held in storage for several years in bags or in bulk, during which the
ownership can change several times, as the cocoa is traded much the same as metal or other
commodities, to gain profit for the owner.

In July 2010, British hedge fund Armajaro, headed by speculator Anthony Ward, purchased
241,000 tonnes of cocoa beans. The purchase was valued at £658 million and caused cocoa
bean prices to rise to their highest level since 1977.[33]

v · d · eChocolate (Outline of chocolate)

History History of chocolate · History of chocolate in Spain

Origins Theobroma cacao · Cocoa bean

Types of chocolate · Chocolate chip · Chocolate milk · Fudge ·

Varieties
Chocolate bar · Hot chocolate

Chemicals theobromine

List of bean-to-bar chocolate manufacturers · Health effects of

Other
chocolate · Children in cocoa production