The #cocoabean (technically #cocoaseed) or simply #cocoa (/xn--ko-2jb9v.xn--ko-2jb/), also called #cacao is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans native to the #Amazon rainforest are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink.
The cacao tree, native to the Amazon rainforest, was first domesticated 5,300 years ago in South America before being introduced to Central #America by the Olmecs. Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies and its beans were a common currency in Mesoamerica. The cacao tree grows in a limited geographical zone, and today, West Africa produces nearly 70% of the world's crop. The three main varieties of cocoa plants are Forastero, Criollo, and Trinitario, with Forastero being the most widely used.
In 2020, global cocoa bean production reached 5.8 million tonnes, with Ivory Coast leading at 38% of the total, followed by Ghana and Indonesia. Cocoa beans, cocoa butter, and cocoa powder are traded on futures markets, with London focusing on West African cocoa and New York on Southeast Asian cocoa. Various international and national initiatives aim to support sustainable cocoa production, including the Swiss Platform for Sustainable Cocoa (SWISSCO), the #German Initiative on #Sustainable Cocoa (GISCO), and #Beyond #Chocolate, #Belgium. At least 29% of global cocoa production was compliant with voluntary sustainability standards in 2016. Deforestation due to cocoa production remains a concern, especially in West Africa. Sustainable agricultural practices, such as agroforestry, can support cocoa production while conserving biodiversity. Cocoa contributes significantly to economies like Nigeria, and demand for cocoa products continues to grow steadily at over 3% annually since 2008.
To produce 1 kg/2.2 pounds of chocolate, around 300 to 600 cocoa beans are processed. The beans are roasted, cracked, and deshelled, resulting in pieces called nibs, which are ground into a thick paste known as chocolate liquor or cocoa paste. The liquor is processed into chocolate by adding cocoa butter, sugar, and sometimes vanilla and lecithin. Alternatively, cocoa powder and cocoa butter can be separated using a hydraulic press or the Broma process. Treating cocoa with alkali produces Dutch process cocoa, which has a different flavor profile than untreated cocoa. Roasting can also be done on the whole bean or nib, affecting the final flavor. Cocoa contains phytochemicals like flavanols, procyanidins, and other flavonoids, and flavanol-rich chocolate and cocoa products may have a small blood pressure-lowering effect. The beans also contain theobromine and a small amount of caffeine.
