mention the cocoa harvesting methods
Answers
Explanation:
removing ripe pods from the trees and opening them to extract the wet beans
Answer:
Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae,[1][2]. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.[3] The largest producer of cocoa beans in 2018 was Ivory Coast, with 37% of the world total
Explanation:
In 2016, cocoa beans were cultivated on roughly 10,196,725 hectares (25,196,660 acres) worldwide.[16] Cocoa beans are grown by large agroindustrial plantations and small producers, the bulk of production coming from millions of farmers with small plots.[17] A tree begins to bear when it is four or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 1,200 seeds (40 pods) are required to produce 1 kg (2.2 lb) of cocoa paste.
Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate: Forastero, Criollo and Trinitario.[18] The most prized, rare, and expensive is the Criollo group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is arguably less bitter and more aromatic than any other bean. In November 2000, the cacao beans coming from Chuao were awarded an appellation of origin under the title Cacao de Chuao (from Spanish: 'cacao of Chuao').[19]
The cacao bean in 80% of chocolate is made using beans of the Forastero group, the main and most ubiquitous variety being the Amenolado variety, while the Arriba variety (such as the Nacional variety) are less commonly found in Forastero produce. Forastero trees are significantly hardier and more disease-resistant than Criollo trees, resulting in cheaper cacao beans.[citation needed]
Major cocoa bean processors include Hershey's, Nestlé and Mars, all of which purchase cocoa beans via various sources. Chocolate can be made from T. cacao through a process of steps that involve harvesting, fermenting of T. cacao pulp, drying, harvesting, and then extraction.[20] Roasting T. cacao by using superheated steam was found to be better than conventional roasting (use of ovens) because it resulted in same quality of cocoa beans in a shorter amount of time.[20]
Cocoa bean production – 2018
Country Production
(tonnes)
Ivory Coast 1,963,949
Ghana 947,632
Indonesia 593,832
Nigeria 332,927
Cameroon 307,867
Brazil 239,387
World 5,252,377
In 2018, world production of cocoa beans was 5.3 million tons, led by Ivory Coast with 37% of the total. Other major producers were Ghana (18%) and Indonesia (11%).