Cocoa

Cocoa refers to the seeds of the Theobroma cacao tree, an evergreen native to the tropical Americas. The tree bears cacao pods containing beans that are fermented, dried, roasted, and processed into cocoa products. Today, cacao is grown within about 20 degrees of the equator, with major production in West Africa (notably Ivory Coast and Ghana), South America (such as Ecuador and Peru), and parts of Southeast Asia (Indonesia). Harvesting is typically done by hand, and the beans are the source of cocoa powder, butter, and liquor used in chocolate manufacture.

Processing begins with harvest and fermentation, followed by drying, roasting, and removal of husks to yield cocoa nibs. These nibs can be ground into cocoa mass or liquor. Pressing separates cocoa butter from the solids; the remaining solids are ground into cocoa powder. Natural cocoa powder is acidic and light in color, while Dutch-processed (alkalized) cocoa is treated to reduce acidity and produce a darker color and milder flavor. Cocoa butter is the fat extracted during pressing and is used in chocolate and cosmetics.

Uses and industry: Cocoa is a primary ingredient in chocolate and is also used in baking, beverages, and confections. Much of the global production comes from smallholder farmers, with yields influenced by climate, pests, and farming practices. Sustainability concerns include deforestation, price volatility, labor practices, and child labor. Certification and sourcing programs, such as Fair Trade and Rainforest Alliance, aim to improve livelihoods and environmental outcomes.

History: The bean was domesticated in Mesoamerica and used to make a bitter beverage by the Maya and Aztec. It was introduced to Europe in the 16th century, and by the 19th century innovations in grinding and conching produced solid chocolate and modern cocoa powder. The terms cocoa and cacao are sometimes used interchangeably, with cacao often referring to the tree or raw material and cocoa to processed products.