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From the Gold Coast (Ghana) cocoa beans or cuttings were sent to other countries such as Nigeria and Sierra Leone. The export of cocoa from Ghana began in 1891, and the official export in 1893 (two bags exported). Ghana once provided almost half of world output. Between 1910 and 1980 Ghana was the world's largest exporter.
Inspecting cocoa beans in the Gold Coast, in modern-day Ghana in 1957. After receiving the attention of journalists and activists, [122] Cadbury began inquiring into labor practices in the Portuguese cacao industry in the first decade of the 20th century. A 1908 report by Cadbury agent Joseph Burtt described the system as "de facto slavery". [123]
In 1878 cacao trees were introduced from the Americas. [1] Cocoa quickly became the colony's major export; Ghana produced more than half the global yield by the 1920s. [1] African farmers used kinship networks like business corporations to spread cocoa cultivation throughout large areas of southern Ghana. [1]
In 2021, Ghana grew 1 million tons of cocoa. But it exported most of that to Europe and North America, where it was turned into chocolate. And the big bucks are in chocolate. Trapped in a trade ...
The Tetteh Quarshie cocoa farm, also known as the Ecomuseum of Cocoa, is the founding cocoa farm in Ghana. It is located in Akuapim-Mampong around 58km from Accra. Tetteh Quarshie established the farm in 1879 using seeds brought back from Bioko, Equatorial Guinea. [2] Three trees planted by Quarshie remain at the farm. [3]
New crops were also introduced and gained widespread acceptance. Cacao trees, introduced in 1878, brought the first cash crop to the farmers of the interior; it became the mainstay of the nation's economy in the 1920s when disease wiped out Brazil's trees. The production of cocoa was largely in the hands of Africans. [113]
On the ground in Ghana, projects to tackle the crisis include a climate-friendly dynamic agroforestry cocoa scheme which plants cocoa seedlings among shade trees and other crops to protect yields ...
The cocoa bean, also known as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest.