Who doesn’t love Chocolates? Cocoa is the principle ingredient in its making. It is generally grown in humid climatic conditions and provides employment to more than 5 million people globally.
The farmers’ commitment towards fixing their income is driving the journey for making a difference and realizing the vision of the cocoa industry. The process of designing the bar of delicious chocolate starts miles away from a tree. The cocoa fruit-bearing plant called as cacao tree are grown across the equator in a relatively humid climate. Ghana and Ivory Cost in Africa are the major producers of cocoa trees. Southeast Asia and Latin America are also the primary producers, which is then shipped to the rest of the world. Eastern Europe has also emerged as a new market and cocoa stakeholders are collaborating in developmental projects for quality management purposes and ultimately meet the more diversified customer requirements.
It is rightly called “foods of the Gods” and is widely appreciated for its aroma and savory. Dark chocolate is known for its higher level of cocoa solids giving it a much stronger flavor and is the supreme trend in European countries. On the other hand, milk chocolate is the preferred choice in Australia and the demographic studies in America show that people there like dark chocolate with the smoky flavors of South American beans. Defining the supply chain, the cocoa seeds are sourced from its farms, harvested, undergoes fermentation and drying, shipped, roasted and ground, processed to make chocolates and then sold to the customers.