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What are the producing areas of cocoa beans?

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Cocoa beans are the main ingredient of chocolate. at present, the demand for chocolate is also increasing, and more and more people grow cocoa beans. So what are the producing areas of cocoa beans? The main producing areas of cocoa beans in the world are on both sides of the equator, that is, south and north latitudes.

Cocoa beans are the main ingredient of chocolate. at present, the demand for chocolate is also increasing, and more and more people grow cocoa beans. So what are the producing areas of cocoa beans?

I. the origin of cocoa beans

The main producing areas of cocoa beans in the world are on both sides of the equator, that is, less than 20 degrees south and north latitudes, and less than 10 degrees is more suitable. It is relatively concentrated in West Africa, with the highest production in Ghana, Nigeria and Cameroon. Secondly, it is distributed in Latin America, mainly in Brazil, Ecuador and Mexico. Cocoa production in Asia has increased rapidly in recent years, with Malaysia and Indonesia having the largest production.

2. Cocoa bean varieties

1. Criollo, the best product in cocoa, has a unique flavor, but the output is rare. It is equivalent to arabica coffee beans in coffee beans, accounting for only 5% of the global production; it is mainly grown in Venezuela, the Caribbean, Madagascar, Java and other places.

2. Forastero, which has the highest output, accounts for about 80% of the world's production, with a pungent, bitter and sour smell, equivalent to robusta in coffee beans, which is mainly used to produce common popular chocolates; cocoa beans from West Africa belong to this category and are also grown in large quantities in Malaysia, Indonesia, Brazil and other places. This kind of beans need intense baking to make up for the lack of flavor, which is why most dark chocolates have a scorched flavor.

3. Trinitario, the above two hybrid varieties, named after being developed in Trinidad, combines the advantages of the first two kinds of cocoa beans, accounts for about 15% of production, and is distributed like Creolo, which is regarded as a treasure of cocoa and is used to produce high-quality chocolate, because only these two kinds of beans can provide the acidity, balance and complexity of high-quality chocolate.

The quality and taste of cocoa beans from different regions are slightly different, some with fruity aroma and some with scorched flavor.

 
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