The Story Of Cocoa
Published on Nov 19, 2015
My Story of Cocoa PowerPoint By Charlie Butcher
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PRESENTATION OUTLINE
Where is it grown?
Most of the world's cocoa is grown in countries 20° from the equator in a narrow strip of land. Cocoa farms can be found in South America as well as west Africa countries such as Ghana, Nigeria and Cote D'Ivore. Cocoa is also becoming an increasingly popular crop in Asia, especially Malaysia and Indonesia.
Photo by SarahC73
SOME OF THE COUNTRIES WERE COCOA IS GROWN
How is cocoa grown?
Cocoa is usually grown on small family farms surrounded by other trees and crops. They can grown from 12 to 15 meters high and it can take 3-4 years until the tree begins producing blossoms. The cocoa pods grow from the trunk not the branches of the trees, a unique adaptation. These flowers are then pollinated by insects and become cocoa pods. However only 20-30 pods will grow out of around 10,000 blossoms as it is difficult for insects to get inside the flower. The pods are ready for harvest around 5 to 6 months after pollination, and their 40 seeds become cocoa beans.
Photo by Bread for the World
What climate conditions are needed?
To grow, cocoa trees need a humid, tropical environment; and a regular rainy season of 1000 to 2500mm a year and short dry season. As well as the temperature 21-23°c for them to develop.
Photo by SarahC73
How is it processed and manufactured?
Once cocoa pods are harvested (between October and January in Ghana) they are split open with a sharp knife and the slimy pulp containing the beans is scraped out. He beans are then taken out and placed on plantain leaves to improve their aromatics. The leaves are wrapped around them and are left 5-8 days. After this the temperature is increased, this removes the germination powder and turns the remaining pulp to a liquid. This process is called fermentation.
Photo by wildxplorer
After this the beans are left out to dry in the sun on large tables for 5-12 days, regularly being turned over so the they don't stick together and dry evenly. The moisture inside the bean reduces from 60% to 8%. Then the beans are sold to merchants in the towns who then send them to other countries and companies which roast them at 120°C. Before hand though the beans are checked by authorities to make sure they are good quality. Once they arrive at the factories they then get crushed and the cocoa particles and mixed with the cocoa butter to make cocoa mass. After the butter is squeezed out the remaining powder is sold to make drinks and chocolate bars.
Photo by miss604
The last process is manufacturing. Once the powder arrives at the chocolatier factories it is mixed with cocoa butter continuously for several days. The mixture is then cooled while it is still stirred. After it can be moulded into bars, and more ingredients can be added; such as nuts or popping candy.
Photo by EverJean
Where is it sold?
Chocolate is sold across the globe. Countries such as Switzerland, Japan, Germany and America all own large chocolate companies; such as Nestlé, Mars, Lindt and Meiji Co Ltd.
Photo by marcp_dmoz
