The cocoa production

In this article, Mathis DIALLO ((ESSEC Business School, Grande Ecole Program – Master in Management, 2023-2026) explains all the process of the cocoa production (cocoa grinding, types of cocoa).

Introduction

Despite a fairly complex process, cocoa production has continued to increase since the 1980s. In the early 2000s, the cocoa-producing countries as a whole were already producing around 2.9 million tonnes of cocoa.

Between 2000 and 2010, cocoa production even increased by 40%, reaching 4 million tonnes in 2010.

A very old crop

The first links between cocoa and mankind date back a very long time. At that time, cocoa was not cultivated intensively; cocoa trees grew naturally in tropical countries. Indigenous populations used to pick the fruits of the cocoa tree to eat the mucilage that surrounds the cocoa beans. It wasn’t until the pre-Columbian era that the Mayans and Aztecs began to process cocoa beans into cocoa paste, mixing it with other ingredients to make a chocolate drink, the ancestor of our hot chocolate!

Types of cocoa and origins

There are three main types of cocoa: trinitario, forastero and criollo.

However, they are not found in equal quantities around the world.

Criollo accounts for only 5% of world production. Its distinctive features are a light-coloured bean and a fruity, slightly acidic flavour, giving it the ability to produce a fairly fine chocolate. Its rarity makes it a much sought-after chocolate.

Forastero, on the other hand, is the type of cocoa most commonly found in nature, accounting for 80% of the world’s production. It has an earthy, woody flavour, and is used to make chocolate with an intense taste.

Finally, the trinitario, which accounts for around 15% of world production, is in fact a cross between the last two mentioned above. It has a fairly fruity taste with earthy undertones, which is why it is so popular with the general public.

These types of cocoa are mainly found in countries such as Ghana and Côte d’Ivoire, which are now the world’s leading cocoa producers.

The grinding process

Cocoa grinding is an essential stage in the chocolate-making process. It is the process of grinding roasted cocoa beans to produce chocolate liquor, which forms the basis of all chocolate products. Cocoa grinding may seem simple, but it is a complex process that requires specialised equipment and expertise.

Cocoa is ground in several stages: roasting, grinding and refining the cocoa beans. The duration of this process varies from a few hours to several days, depending on the equipment and the desired final product.

Roasting the cocoa beans is the first stage in the cocoa-grinding process. By removing excess moisture, the natural flavours and aromas of the cocoa beans are brought out through roasting. The beans are generally roasted for 10-30 minutes at a temperature of 120 to 140°C.

Once the beans have been roasted, they are cooled and ground to obtain cocoa nibs. The beans are then crushed to obtain a fine cocoa paste, known as chocolate liquor or cocoa liquor. Grinding takes several hours and involves the use of specialised equipment such as blade grinders, paddle grinders and conical stones.

The chocolate liquor is then refined to reduce the granulometry and give the chocolate more texture. Refining involves passing the chocolate liquor through a series of rollers that crush the particles to make them finer. This process can take several hours and involves specialised equipment such as chocolate refiners.

Conching is the final stage in the cocoa grinding process and involves continuously mixing and kneading the chocolate liquor at a controlled temperature. Conching improves the flavour and aroma of the chocolate, as well as its texture and mouthfeel. This phase varies from a few hours to several days depending on the final product desired.

Conclusion

In conclusion, despite a fairly complex process, cocoa production has continued to increase since the 1980s. In the early 2000s, the cocoa-producing countries as a whole were already producing around 2.9 million tonnes of cocoa.

Between 2000 and 2010, cocoa production even increased by 40%, reaching 4 million tonnes in 2010.

Today, production stands at around 5 million tonnes.

Why should I be interested in this post?

Understanding cocoa production is crucial to appreciating its economic, environmental and social impacts, as well as encouraging sustainable and ethical farming practices.

▶ Mathis DIALLO The environmental impact of cocoa

▶ Mathis DIALLO The price of cocoa

▶ Mathis DIALLO Different types of chocolate

▶ Mathis DIALLO The Armarajo hedge fund’s corner in the cocoa market in 2010