Cocoa bean

The cocoa bean, also known as cocoa () or cacao (), is the dried and fully fermented seed of Theobroma cacao, the cacao tree. Due to its high fat content, the bean can be ground into a liquor, from which cocoa butter and cocoa powder are extracted. Cacao trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink. The cacao tree was first domesticated at least 5,300 years ago by the Mayo-Chinchipe culture in South America before it was introduced in Mesoamerica. Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies, and its beans were a common currency in Mesoamerica. The cacao tree grows in a limited geographical zone; today, West Africa produces nearly 81% of the world's crop. The three main varieties of cocoa plants are Forastero, Criollo, and Trinitario, with Forastero being the most widely used. In 2024, global cocoa bean production reached 5.8 million tonnes, with Ivory Coast leading at 38% of the total, followed by Ghana and Indonesia. Cocoa beans, cocoa butter, and cocoa powder are traded on futures markets, with London focusing on West African cocoa and New York on Southeast Asian cocoa. Various international and national initiatives aim to support sustainable cocoa production, including the Swiss Platform for Sustainable Cocoa (SWISSCO), the German Initiative on Sustainable Cocoa (GISCO), and Belgium's Beyond Chocolate. At least 29% of global cocoa production was compliant with voluntary sustainability standards in 2016. Deforestation due to cocoa production remains a concern, especially in West Africa. Sustainable agricultural practices, such as agroforestry, can support cocoa production while conserving biodiversity. Cocoa contributes significantly to economies such as Nigeria's, and demand for cocoa products has grown at over 3% annually since 2008. Cocoa contains phytochemicals like flavanols, procyanidins, and other flavonoids,...