Cocoa cultivation. Where is 70% cocoa grown?
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Cultivated from the forests of South America, the cacao tree proper (Theobroma cacao), has spread to many parts of the world, and today the cacao tree is one of the most important plants for humans. Bill Laws described it in his book titled: „50 Plants That Changed the Course of History” (Alma-Press 2016), and Charles Linnaeus called cocoa „the food of the gods.” By the same token, he repeated a term that already existed in the time of the Mayans and Aztecs, who made ceremonial cocoa from cocoa, which was drunk in the courts of the most influential among them. Nowadays, cocoa cultivation is widespread around the world, although it is most important to African countries.Learn more about the properties of cocoa.
Cocoa cultivation in numbers
According to Statista, 70% of the cocoa that reaches the global market comes from four West African countries, namely. From Ivory Coast, Ghana, Nigeria and Cameroon1. The cocoa hegemons, however, are the first two of these countries - they account for a total of more than 50% of production. Interestingly, cocoa in Ghana (formerly known as the Gold Coast) saved and still saves lives. After independence in 1957, 80% of the population lived off agriculture, mainly growing just cocoa2. To this day, cocoa plantations are a true treasure of Ghana. As for Côte d'Ivoire, the “tradition” of cultivation was imposed there in colonial times by the French, and today the country is the world's largest cocoa producer.
Slightly smaller producers include Indonesia, Brazil, Peru and Ecuador. Most plantations are on small farms with fields of up to five hectares. Only 5% of the crop is harvested from large plantations (over 40ha). This has its advantages - after all, cocoa provides work for millions (about 40-50 million) farmers!
Raw cacao „growing” on trees
Cocoa is a tree that, without human intervention, reaches a height of several meters. In plantations, however, it is pruned to a height of about 3-5 meters to facilitate maintenance and harvesting. The tree bears oblong fruits, which are shaped like the balls used in American soccer. They are green at first, but turn yellow (or maroon) as they mature. Each has 20 to 30 beans dipped in sweet pulp. Cocoa fruits of different varieties vary in color and size. What they have in common, however, is a hard skin and white flesh inside. Although the cocoa tree bears fruit all year round, its cultivation is demanding and inefficient.
Only about half a kilogram of beans are harvested from a single tree per year. As a result, a hectare of plantation yields only a ton of cocoa per year. Harvesting is by hand - cocoa fruits are cut down with mosquitoes or knocked down with sticks, taking care not to damage the tree. This is because the cocoa tree is fragile and has a shallow root system. Climbing up the branches to the higher parts of the crown is too risky for it, so plantation workers are left to use long poles and jacks. Determining which fruits are ripe requires a lot of experience on the part of the farmer. Despite a year-round crop, fruits are generally harvested seasonally, usually twice a year. The harvest is followed by pulp fermentation, hulling of the cocoa beans, secondary fermentation, drying, roasting and - finally - grinding.
Learn more about raw cocoa
How are cocoa trees grown?
Growing cocoa is difficult and time-consuming. To establish a plantation, you need to sow seeds - collected directly from the fruit or those that have not yet had time to dry (or that have been protected from drying out). The species quickly loses its germination power. Seeds are often sown in protective baskets or in nurseries, where they are protected from sun and wind. However, the seedlings grow fast enough to be ready for planting in their permanent place after just a few months. With good conditions and regular pruning, cocoa trees bear fruit in the fifth year after planting. It is not known how long the tree's lifespan is (single cocoa trees as old as two hundred years are found), while its economic usefulness is estimated at 25 years3.
Light
Cocoa likes plenty of diffused light. Direct light harms it - especially in the early stages of cultivation. In later stages of growth, the tree begins to cope with strong light, as long as the ground is rich in nutrients and regularly watered. Protection from wind is also necessary. This is why cocoa trees are planted in the shade of trees such as banana, rubber or coconut.
Moisture
The tree needs high humidity both in the air and in the ground - and all season long! The optimal distribution of precipitation is 1250-3000 mm per year, with rainfall that must occur regularly and dry periods of no more than 3 months. This is one of the main problems facing growers.
Temperature
The minimum growing temperature is 18°C, the maximum is 32°C. Only in such conditions can the cocoa tree develop properly. If the temperature stays below 10°C for several days, it has a significant negative impact on the quantity and quality of the crop. At 4°C, the tree freezes.
Substrate
Cocoa is grown in a variety of soil types, but it is advisable for the soil to have a high moisture-holding capacity. It must also be fertile to at least a depth of 1m. The correct soil pH range is 4.5-7.0 (optimally: 6,5)4.
The cultivation of cocoa trees requires a number of exacting conditions, and is largely dependent on the vagaries of the weather. When the harvest is successful, the beans, after processing, are shipped to countries around the world. And then we can enjoy another cup of hot, ceremonial cocoa.