Agriculture Reference
In-Depth Information
Fig. 8.18
Large and efficient
cascading box fermentation
facility in Papua New
Guinea. (©Lambert)
Fig. 8.19
Cocoa bean drying
and rain shelter in Papua New
Guinea. (©Diczbalis)
Cocoa grinding is mainly carried out in Europe (40 % of all global cocoa), the
Americas (21 %) and the Asia/Pacific region (20 %). The largest producer of cocoa,
Africa, grinds only 18 % of the global cocoa production (Pipitone
2012
).
The second step in cocoa processing is manufacturing of chocolate by mixing
cocoa liquor, cocoa butter, sugar, lecithin and milk (for milk chocolate), and other
ingredients depending on the final product (Beckett
2000
; Coe and Coe
2000
). Co-
coa powder is used in production of chocolate confectionary, drinks and biscuits.
Cocoa Production Statistics
Global cocoa production in 2011/12 reached 4 Mt with West Africa contribut-
ing 71 % or 2.826 Mt (Pipitone
2012
). Cote d'Ivoire, is the largest producer with
production of 1.476 Mt for 2011/12, just below its record in the 2010/11 season of
1,511 Mt, due to favourable environmental conditions and in spite of the political
