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Scientific name: Theobroma cacao
Cocoa is grown in tropical, subtropical and temperate zones for its seeds, known as cocoa beans. Cocoa beans are the seeds contained in the cocoa pod.
Nutritionally, cocoa beans are made up of half fat, known as cocoa butter, 20% protein, 7% starch, 6% minerals and 4% cellulose. With a lipid content of almost 50g/100g, cocoa is a fruit with a high energy and calorie content.
African countries are among the world's leading cocoa producers. 95% of the world's production comes from family and small-scale farming, with crops grown on areas of between 1 and 3 hectares. Cocoa yields can be as high as 2,500 kg/hectare if the right techniques are applied and improved varieties are used.
Apart from those who sell through fair trade platforms, cocoa bean farmers receive on average only 6% of the income from the world cocoa market and live in extreme poverty, below the poverty line on less than $1.2 a day.
The cocoa beans obtained are fermented, dried and generally sold to processors who roast and grind them to obtain cocoa paste. When the fat is separated from the dry matter, cocoa butter and cocoa cake are obtained respectively. Cocoa butter is used by chocolate makers, bakers and confectioners. Cocoa butter is also widely used in the cosmetics industry for its moisturizing properties. Cocoa cake is ground to produce cocoa powder. This powder is generally mixed with milk and sugar to make refreshing drinks.
The cocoa market is controlled by 3 global agro-industrial processing giants. Between them, Cargill and Barry Callebaut process almost 60% of the beans produced. Nestlé is the world's largest manufacturer of chocolate and chocolate-based confectionery.
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