Cocoa What is it, Where does it come from?

Cocoa powder is derived from cacao seeds grown in pods on the cacao
tree. Its botanical name, Theobroma cacao, means food of the gods.
They are only referred to as cocao beans once they are removed from the pod.

Cocao trees will grow in a very limited geographical zone, approximately 10

degrees north or south of the Equator Cacao Tree

There are three varieties of cocao: Forastero, Criollo & Trinitario.

Forastero comprises 95% of the world production and is most
widely used. The highest quality of cocao comes from the Criollo
variety and is considered a delicacy, however it is harder to Cacao Pod
produce, hence very few countries produce it, with the majority of
production coming from Venezuela. The Trinitario is a mix between
the Criollo and Forastero varieties.

Cocoa powder is a unique food ingredient with no substitute

Cacao Beans
Its colour is important, because it prompts certain taste and other
sensory perceptions

The flavour, texture and mouthfeel of the finished product are all
influenced by processing of the bean Cocoa Powder
1
 The Production Process:
From cocoa beans to butter, liquor and powder

Cocoa
Beans

Blending
Cleaning Broken Press
Cakes
Shells Breaking
Nibs
Winnowing
Batch
Blending
Maker
Alkalization
Roasting
Grinding Pulverizing

Cooling
Pressing

Breaking

Cocoa Butter Cocoa Liquor Cocoa Powder