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. 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. The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario, with Forastero being the most widely used. The cacao tree grows in a limited geographical zone, and today, West Africa produces nearly 70% of the world's crop. Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies and its beans were a common currency in Mesoamerica. 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. Cocoa beans native to the Amazon rainforest are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink. k oʊ/), also called cacao ( / k ə ˈ k aʊ/), 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. The cocoa bean (technically cocoa seed) or simply cocoa ( / ˈ k oʊ. Nibs (pieces of kernels) are generally powdered and melted into chocolate liquor, but also inserted into chocolate bars to give additional "crunch".
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