Cocoa farms are where the Theobroma cacao tree is cultivated to produce beans, which are transformed into chocolate and other cocoa-based products. These farms are the starting point for the global cocoa supply chain.
Global Cocoa Production Regions
Cocoa cultivation thrives in tropical regions, specifically within 15 degrees north or south of the equator, requiring a warm, humid climate with consistent rainfall. West Africa is the dominant producer, with Côte d’Ivoire contributing approximately 40% of the world’s cocoa, and Ghana also a significant producer. Other notable cocoa-growing nations include Ecuador and Brazil in Latin America, and Indonesia in Southeast Asia.
Cocoa trees grow well under the shade canopy of taller trees, such as banana or palm trees, which protect them from direct sunlight. While they can tolerate a range of soil types, consistent rainfall is a significant factor influencing yield, impacting productivity more than other climatic elements.
Cultivating Cocoa Beans
The cocoa tree is a small perennial tree. Its pods emerge directly from the trunk and major branches. These pods start as small flowers that bloom year-round.
Once pollinated, it takes five to seven months for a cocoa pod to mature. Each mature pod contains 20 to 50 seeds, known as cocoa beans, surrounded by a sweet, white pulp. A single cocoa tree’s annual harvest can yield enough beans to produce about half a kilogram of cocoa.
The Farmers Behind the Chocolate
Millions of smallholder farmers, often on farms averaging 2 to 4 hectares, are responsible for cultivating the vast majority of the world’s cocoa. These family-run farms are highly labor-intensive, relying on manual work for nearly all tasks. The daily life of a cocoa farmer involves continuous care of the trees, including managing pests and diseases that can cause significant crop loss.
Farmers face considerable challenges, including fluctuating market prices for their crop, which can make it difficult to secure a stable income. The physical demands of farming are substantial, requiring constant attention and effort throughout the year. Despite these difficulties, these farmers play a fundamental role, connecting their local communities to a global market driven by consistent demand for cocoa.
From Farm to Initial Processing
Immediately after harvest, the initial processing of cocoa pods takes place directly on the farm. Farmers open the ripe pods, typically within a week to 10 days of harvesting, to extract the wet beans surrounded by their white pulp. This step, known as pod breaking, is often done manually using a sharpened blade.
The extracted beans, still covered in pulp, are then fermented, a process that usually lasts three to seven days. Farmers achieve this by piling the beans and covering them with mats or banana leaves, allowing the pulp to heat up and initiate fermentation. This fermentation is crucial for developing the flavor precursors that contribute to the final taste of chocolate. Following fermentation, the beans are dried, often in the sun, to reduce their moisture content for preservation and transport.