Cocoa - pod to product

The first 200 words of this essay...

Most of the worlds cocoa is grown in a narrow belt 10 degrees either side of the equator because the trees grow in humid tropical climates with regular rains and short dry seasons. Even temperatures between 21 and 23 degrees centigrade, with a fairly constant rainfall of 1,000 to 1,500mm per year, are needed without hot dry winds and drought.

Many countries now grow cocoa but the main producers are-

* West Africa-Ghana grows some of the best quality cocoa in the world, Nigeria and Cote D'lvoire.

* South America-Brazil and Equador

Asia-Malaysia and Indonesia, where cocoa is a relatively new crop, are becoming increasingly important growing areas.

There are three broad types of cocoa FORASTERO and CRILLO plus TRINITARIO, which is a hybrid of Forester and Carrillo. Within these types there are several varieties. Forastero, which now forms the greater part of all cocoa grown, is hardy and vigorous producing beans with the strongest flavour. Maldonado is the forester variety most widely grown in West Africa and Brazil. It has a smooth yellow pod with 30 or more pale to deep purple beans.

Carrillo with its mild or weak chocolate flavour is grown in