Every year, over three million tons of cocoa beans are produced all over the world. The most popular type of cocoa is the Forastero variety, which makes up 95% of the world’s population. Less common types include the Criollo and Trinitario variety, which combined only make up 5% of the world’s population. The former is considered a rare delicacy, and the latter is actually a hybrid between the two. The West African country of Côte d'Ivoire, formally known as the Ivory Coast, is the leading producer of cocoa beans, shipping out over 1.3 million tons per year.
After cocoa beans are produced in their respective country, they are sent off to be processed. The Netherlands is the leading cocoa processing country, next being the United States. Under processing, the cocoa beans are removed from their pods, and undergo a series of drying techniques. This is a vital part of the process. Drying them incorrectly, or under unfavorable circumstances can result in an undesirable change in flavor. After the beans are completely dried out, they are ready for shipment.
The most popular use of cocoa beans is for the production of chocolate. To make just two pounds of chocolate, it can take as many as 600 cocoa beans. Once they reach the factory, cocoa beans are roasted and ground into a thick substance known as cocoa paste. At this point, the cocoa can be made into cocoa butter, cocoa powder, or mixed with sugar to become chocolate.
