Cocoa – what is its cultivation and production like?

Cocoa is the seed extracted from the cocoa tree (Theobroma cacao). Cocoa is best known as a milk-based cocoa powder drink, an ingredient in chocolate and an addition to many desserts. The health benefits of cocoa have also been known for years. What is the cultivation of the cocoa tree and the extraction of the finished product? Where is cocoa used?

Cocoa – what properties does this well-known product possess?

Cocoa is valued for its high protein and fat content, as well as its richness in minerals such as magnesium, phosphorus, potassium, calcium, iron and zinc, which are essential for the proper functioning of the body. It also contains theobromine and caffeine – alkaloids with stimulating and restorative effects. In addition, cocoa is a source of powerful antioxidants, including polyphenols, which help fight free radicals and prevent oxidative stress. It is also a valuable source of B vitamins, E and niacin.

The composition of cocoa also includes compounds responsible for its characteristic aroma, which are activated when the seeds are heated, such as aldehydes, ketones, phenols, heterocyclic and sulfur-organic compounds. Cocoa powder, due to its hygroscopicity, helps maintain the right consistency and quality of products. Combined with sodium bicarbonate, cocoa also acts as a fluffing agent, where alkaline soda requires an acidic agent, namely cocoa, to fluff.

From plant to finished product – cocoa cultivation

The cocoa tree develops fruit for about 20 years. The first harvest is possible on 3-5 year old plants. The beans are mainly harvested between September and March. To produce 1 kg of cocoa, 300-600 cocoa beans are required. There are 20-60 seeds per fruit.

Where does cacao grow? Cocoa is a plant that requires a tropical climate with high humidity. It is found around the equator, in Central and South America (in the Amazon rainforest, Brazil, Peru, Ecuador, Dominican Republic), but also in Africa (Ivory Coast, Ghana, Nigeria, Cameroon), Indonesia and Papua New Guinea. Cocoa has been cultivated by humans for more than 5300 years. The three main contemporary varieties of cocoa are: Forastero, Criollo and Trinitario.

The first step in processing cocoa fruits is to cut them open. In order to get rid of the pulp and obtain the dry seeds, they are subjected to storage for several days for fermentation. After this time, the fruit pulp drains away, leaving pure seeds. They are then dried – in this form the cocoa seeds are transported and further processed.

What does cocoa production look like?

The dried seeds undergo further processing by roasting and removing the shells. By processing the seeds, products such as cocoa mass, cocoa butter or cocoa powder can be obtained. Cocoa mass, also known as cocoa mass or cocoa nibs, is nothing more than roasted, shelled and ground cocoa beans.

Cocoa mass can be used to produce cocoa butter and finely ground cocoa powder. The process of separating cocoa butter and cocoa powder requires the use of a hydraulic press or the Broma process, which involves placing the beans in a warm room and melting the butter. The dry beans can then be ground to produce a powder that constitutes non-alkalised cocoa, with an acidic pH.

The additional processing step of soaking the beans in an alkaline solution makes it possible to obtain a product such as alkalized cocoa, which is chemically neutral. It has a less bitter taste, darker colour, better solubility, and contains three times less caffeine and fewer antioxidants. This is known as Dutch cocoa – it was in the Netherlands that the process of alkalising cocoa began.

Where does cocoa find use?

Cocoa is best known in its powdered form, from which a delicious and nourishing drink is prepared with the addition of water or milk. However, it also has other uses, relating to both the food industry and medicine or cosmetology. Cocoa husks, produced as a by-product of seed processing, are used as an animal feed additive or fertiliser.

Cocoa in the food industry

In the food industry, cocoa is used as the basic raw material for chocolate, whether dark chocolate, milk chocolate or white chocolate. For this purpose, cocoa mass is mainly used with the addition of cocoa butter, sugar and milk powder. Chocolate in the form of chocolate drops or chocolate buttons is an excellent substrate for the preparation of baked goods and desserts.

Cocoa in the form of cocoa mass or cocoa butter is also used as a raw material for the production of other confectionery products, baked goods, desserts and ice cream, as well as in the production of dietary and nutritionally enhanced products such as energy bars and muesli. Ground cocoa powder forms the basis of cocoa beverages.

All of the highest quality cocoa raw materials listed are available from Foodcom S.A.

Cocoa in medicine

Due to its high mineral content, cocoa has been used for years as a support for the nervous system. It has also been recommended for people who are tired, malnourished or suffering from anaemia. Cocoa is also known for its blood pressure-lowering effects. For this reason, it is used in dietary supplements and preparations to protect the circulatory system.

Cocoa in cosmetics

Cocoa butter is mainly used in the cosmetics industry. Thanks to its nourishing, antioxidant, anti-ageing and moisturising properties and its easy absorption, it is ideal for lotions, creams, body washes and hair care products. Due to its naturally brown colour, cocoa powder can also be used as a pigment in make-up products (bronzers or eye shadows).

Cocoa market in Poland and worldwide

“The cocoa market is growing steadily – demand for this raw material is increasing by roughly 3% per year. In 2020, production reached 5.8 million tonnes. The world’s largest producers are Côte d’Ivoire, where 38% of the global harvest comes from, as well as Ghana and Indonesia. Cocoa cultivation underpins the economies of some of the African countries. This year, as a result of weather and epidemiological events, production in Africa has dropped significantly, leading to record prices, particularly in European markets. The US market, on the other hand, mainly benefits from beans sourced in Asia.”

Poland mainly uses cocoa from West Africa. Our country is home to several well-known brands producing chocolate, such as Wedel and Wawel. Chocolate products from Poland are also popular abroad.

There is now a strong focus on sustainable cocoa production. Initiatives such as Switzerland’s SWISSCO (Swiss Platform for Sustainable Cocoa), Germany’s GISCO (German Initiative on Sustainable Cocoa) and Belgium’s Beyond Chocolate have been established for this reason. It is estimated that around a third of the world’s cocoa production meets standards of sustainable, organic and ethical production.