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In Ghana and India, there is a gendered division of labor in cocoa farming processes, with women performing more post-harvest work, including fermentation. [39] Single-origin craft chocolate makers in the US have a strong preference for cocoa that has been centrally processed so that variability in product is minimized. As a result of this ...
The cocoa tree was first grown successfully on the island of Príncipe in 1824. [1] A dormant volcano, Príncipe is particularly well-suited for the cocoa tree because of its volcanic soil. [32] Cocoa plantations cover 25,000 hectares (62,000 acres) of the island of São Tomé, mainly in its northern and central areas. [33]
The first allegations that child slavery is used in cocoa production appeared in 1998. [43] In late 2000, a BBC documentary reported the use of enslaved children in the production of cocoa in West Africa. [43] [44] [45] Other media followed by reporting widespread child slavery and child trafficking in the production of cocoa. [46] [47]
Cocoa beans and cocoa harvest processing. Ghana's cocoa production grew an average of 16 per cent between 2000 and 2003. [18] Cocoa has a long production cycle, far longer than many other tropical crops, and new hybrid varieties need over five years to come into production, and a further 10 to 15 years for the tree to reach its full bearing potential.
Most production came from the export sector, and by the 1992-93 crop year, cocoa production surpassed 300,000 tons, placing Ghana third in the world. [1] In 1990 exports of minerals — primarily gold but also diamonds, manganese, and bauxite — brought in US$234 million, an increase of 23.2 percent from the year before. [1]
While most cocoa is produced in West and Central Africa, most chocolate is consumed in North America and Europe. [2] As of 2024, Ivory Coast and Ghana alone produced 60% of the world's cocoa. [ 3 ] In these two countries, cocoa beans are sold in advance of the October–September growing season via government contracts to trading houses , the ...
Bulk cocoa is distinguished from flavor cocoa using the subjective definition of containing undesirable or poor flavor, drying or fermentation. [3] Bulk cocoas have a strong inherent flavor. [ 4 ] They are regulated by quality requirements, which allow manufacturers to ensure homogeneity for what they add to blends, maintaining brand flavors.
The three traditional varieties: Forastero, Trinitario, and Criollo. Cocoa beans are traditionally classified into three main varieties: Forastero, Criollo and Trinitario.. Use of these terms has changed across different contexts and times, and recent genetic research has found that the categories of Forastero and Triniario are better understood as geohistorical inventions rather than as ...