The Fascinating Journey of Cauliflorous Cocoa Cultivation

How and Where is Cocoa Grown?

Cocoa cultivation begins with the Theobroma cacao tree, which typically starts producing fruit within three to four years after planting. The tree is cauliflorous, and its flowers and subsequent pods grow directly from its trunk and main branches. Despite a mature tree bearing thousands of flowers, only a small fraction develops into pods. Each pod, measuring 15–25 cm in length and 10–15 cm in diameter, contains approximately 40 seeds or beans. After fermentation and drying, these beans yield about 40 grams per pod, with each bean weighing around 1 gram. Approximately 25-30 pods are needed to yield 1kg of dried cocoa beans. 

Cocoa thrives in equatorial regions between the Tropics of Cancer and Capricorn, or 20° north and south of the equator. Optimal growing conditions include temperatures between 18–21°C and annual rainfall of about 2,000 mm. 

The major cocoa-growing regions and countries are: 

West Africa (estimated to supply ~ 76% of the world’s cocoa)

• Côte d’Ivoire: The largest producer
• Ghana: A large African supplier 

South America (estimated to supply ~ 17% of the world’s cocoa) 

• Ecuador: Known for its fine-flavored cocoa varieties
• Brazil: An important South American producer

Asia (estimated to supply ~ 7% of the world’s cocoa)

• Indonesia: A significant producer in Southeast Asia

When is Cocoa Harvested?

In West Africa, the primary cocoa-growing region, which contributes approximately 76% of the world’s cocoa beans, the main harvest occurs from October to March, followed by a smaller mid-crop from April to September.

The Cultivation Process

The initial steps in cocoa cultivation revolve around planting cocoa seeds or seedlings. These young trees require three to four years to bear fruit. Cocoa trees are cauliflorous, a botanical term meaning the trees’ flowers grow in clusters directly from the trunk and thicker older branches of the tree, vs. emerging from the end of the twigs or branches. The magic begins when thousands of flowers bloom, yet only a few will become cocoa pods after six months of development.

Cocoa Varieties

Three main varieties of cocoa dominate the fields:

• Forastero: Comprising approximately 85% of global production, this variety is easier to cultivate, yields more beans with higher fat content, and possesses a robust flavor. 
• Trinitario: A hybrid of Criollo and Forastero, accounting for approximately 10% of production, known for its strong, fruity flavor. 
• Criollo: The rarest variety, making up approximately 5% of production, is celebrated for its unique flavor profile. 

Cocoa Harvesting and Fermentation

Post-harvest, beans undergo fermentation to develop their characteristic color and flavor.

• Traditional Fermentation: In West Africa, a traditional method involves heap fermentation, where pulp-covered beans are piled on banana leaves, covered with more banana leaves, and left to ferment for four to seven days, with periodic mixing. 
• Industrial Fermentation: An industrial approach utilizes a tiered box system, transferring beans sequentially through boxes over four to six days to achieve uniform fermentation. 

Following fermentation, beans are dried to reduce moisture content. This stops fermentation and ensures they are suitable for storage, transportation, and further processing. 

Drying

Drying is essential to reduce the moisture content of fermented beans.

• Sun Drying: This traditional method involves spreading the beans on raised platforms or mats and allowing them to dry under the sun. The beans are turned regularly to ensure even drying. This process can take several days, depending on the weather. 
• Artificial Drying: In regions with more rain, artificial drying methods are used vs. the sun, and the beans may be dried indoors or under cover. This method can offer better control over the drying process and can speed up the drying time, but careful attention to drying time, temperature, and frequent turning of the beans to control airflow is required to avoid unwelcome flavor development.   

Quality and Grading

Cocoa bean quality is assessed based on several factors, including size, flavor, and absence of defects. Beans are graded into different categories: 

• Grade 1: High-quality beans have minimal defects and may include uniformity and large size, depending on the proposed use.
• Grade 2: Beans that may have some defects but are still suitable for chocolate production. 
• Off-Grade: Beans with significant defects, often used for non-chocolate products such as health & beauty or cosmetics. 

Quality Control

It occurs at various stages, and first involves moisture content and fermentation quality, and later sensory evaluation (tasting), as well as chemical analysis, to assess factors like fat content and flavor compounds. 

Cocoa cultivation is a meticulous process that requires dedication and expertise at every stage. From the careful selection of seed types for planting to the final grading of beans, each step plays a crucial role in producing the high-quality cocoa that ultimately becomes the chocolate products we love. Understanding this process enhances our appreciation for the intricate journey from tree to treat. 

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