Discover the Wonders of Cocoa

A deep dive into the world of theobroma cacao

Dear BEYOND readers,

In this edition, we invite you to explore the fascinating world of cocoa, a journey that goes far beyond what is visible in the final product, chocolate. Join us as we delve into the deep green forests where the cocoa plant, theobroma cacao, is not only appreciated as the source of chocolate but also as a wonder of nature itself.

The cocoa plant, botanically known as theobroma cacao, which means "food of the gods," is an evergreen plant that originated in the Amazon basin and river areas of South America. This plant belongs to the Malvaceae family and is crucial for the ecosystems in which it thrives. Growing up to 8 meters tall under natural conditions, Theobroma cacao prefers the shade of the rainforest canopy to protect against intense sunlight.

Cultivation and Distribution: A Global Perspective

From its original locations in Central and South America, the cultivation of cocoa has spread worldwide to tropical climates within 20 degrees north and south of the Equator. Cocoa production has become a major economic sector in countries such as Ivory Coast, Ghana, Indonesia, and Brazil. Cultivation requires precise conditions: rich, well-drained soils, constant moisture, and protection from strong winds and direct sunlight.

For the 2022/23 harvest year, global cocoa production was revised to approximately 4,953 million tons, marking a slight increase over previous estimates. Ivory Coast remains the world's largest cocoa producer with a production of 2,034 million tons in 2023, highlighting West Africa's central role in the supply chain of global chocolate production. [2]

Cultivation: Patience and Care

Cocoa trees take about 3-5 years to bear their first fruits. The fruits, also known as cocoa pods, contain the valuable cocoa beans. Each pod houses 20 to 50 beans, enveloped in a sweet pulp. Harvesting cocoa pods is labor-intensive and requires skilled manual work to separate the pods from the tree without damaging the flower buds that secure future harvests.

The cocoa beans are harvested in a seasonal cycle, with the main harvest times varying depending on the geographical location of the plantation. After harvest, the pods are opened, the beans are removed, and subjected to a fermentation process, a critical step that develops the characteristic cocoa aroma.

The Fermentation Process: Key to Flavor Development

After harvest, fermentation begins, one of the most critical steps in developing the characteristic chocolate flavor. The fresh cocoa pods are opened, the beans along with their sweet pulp are removed, and prepared for fermentation. Over a period of 5 to 7 days, the beans undergo a chemical process, during which temperatures can rise up to 50°C (122°F). This heat and the activity of microorganisms are crucial for removing the pulp, killing the seedlings, and developing the flavor precursors. [3]

History and Culture of Cocoa

From pre-Columbian civilizations to global spread in the 16th century by the Spaniards, cocoa has a rich cultural and historical significance. The use of cocoa dates back thousands of years, making it an integral part of the cultural identity of many societies. The oldest known evidence of cocoa use comes from the Olmecs, one of the earliest Mesoamerican civilizations, who lived around 1500 BC. It is believed that the Olmecs were the first to cultivate the cocoa tree and use the cocoa beans for ritual purposes and as a drink.

The Maya civilization, which flourished from ca. 250 to 900 AD in today's Mexico and Central America, refined the use of cocoa and deeply integrated it into their social and religious life. Cocoa beans were offered as sacrifices to the gods, used in wedding ceremonies as a symbol of union, and consumed by the elite at ritual occasions. The famous Maya cocoa was a frothy, bitter drink, often mixed with spices such as chili or vanilla.

The Aztecs, who reached their peak in the 14th to 16th centuries in Central Mexico, inherited the cultural significance of cocoa from their predecessors. In Aztec society, cocoa beans were so highly valued that they were used as currency. An Aztec proverb stated that a cocoa bean could buy a large tomato. Cocoa was a privilege of the elite and warriors, consumed in the form of a drink called "xocolātl," meaning "bitter water." [4]

Traditional and Sustainable Farming Methods

Traditionally, cocoa is grown in mixed cultures rather than monocultures. This practice supports biodiversity and uses the natural environment to keep the plants healthy. Cocoa thrives under the protection of taller trees, which serve as shade trees. These shade trees protect the cocoa plants from too much sunlight and extreme weather conditions, improve soil quality, and promote biodiversity by providing habitat for various animal species.

With increasing awareness of the ecological and social impacts of cocoa, sustainable farming methods have gained importance. Agrofore

stry, organic farming, shade cultivation, soil management, and efficient water management are key practices that promote ecological sustainability, improve the living conditions of cocoa farmers, and offer responsibly produced chocolate to consumers. [5]

Sustainability and Challenges

Faced with climate change, diseases, and the need for sustainable farming methods, cocoa production faces significant challenges. Initiatives that advocate for fair trade conditions and environmental protection are crucial for the future of cocoa. The revenue in the cocoa market is estimated to be $13.5 billion for the year 2024, with a projected annual growth rate of 5.85% for the period 2024-2028.

Cocoa is more than just the basis for chocolate; it is a symbol of biological diversity, cultural depth, and economic challenges. By recognizing and supporting the importance of sustainable practices, we contribute to securing the future of cocoa for coming generations.

Join us in the next edition as we uncover more hidden treasures of the natural world.

Warm regards,

Your Vanilla Concierge Team