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The cocoa bean, the precursor to the decadent chocolate that we all know and love, is a significant driver of global trade. According to Statista, the size of global chocolate confectionery market is projected to reach $316.3 billion by 2028, a testament to our insatiable craving for this sweet delight. It all starts with the process of cocoa bean harvesting, an intricate and labor-intensive task that offers fascinating insights into how every chocolate bar begins its journey.
How are cocoa beans harvested?
Cocoa beans are the fruit of the cacao tree, a tropical plant that thrives within 20 degrees of the equator. This tree, scientifically known as Theobroma cacao, which literally translates to “food of the gods,” boasts brightly colored pods containing the coveted beans. Cocoa bean harvesting is a process deeply rooted in tradition that requires a combination of skilled human labor and delicate handling.
The trees usually bear fruit around their fifth year. The process of harvesting begins when the cocoa pods are mature, taking on a vibrant yellow or orange color. Farmers manually remove the pods using a sharp blade to ensure they do not damage the tree, which could affect future yields. A strike that’s too harsh could sever the trunk while a strike that’s too soft could leave the pod unaffected. Harvesters approach this task with a fine balance of precision and care.
Once the cocoa pods are harvested, they are split open, usually with a machete, to extract the cocoa beans within. Each pod contains around 20 to 50 beans encased in a sweet, white pulp. The beans are then taken through a process of fermentation and drying, which are crucial in developing the flavor profile that would eventually characterize the end product: chocolate.
Cocoa Bean Harvesting: How many times a year is cocoa harvested?
Cocoa harvesting is not a singular annual event. Instead, it may occur one to two times a year depending on the regional climate and growing conditions. In the main producing countries like Ghana, Ivory Coast, and Indonesia, the primary cocoa harvest typically happens between October and December, while the smaller mid-crop harvest spans from May to June.
It’s worth noting that the timing of the cocoa harvest greatly influences the global chocolate market. Factors such as weather conditions, pests, and diseases can affect the yield and quality of the cocoa crop, consequently impacting prices and availability of chocolate products on the international market.
How long does it take to harvest a cocoa tree?
The anticipation of cocoa harvesting begins as soon as the cacao tree is planted. While the trees can take up to five years to produce their first pods, they do not reach peak production until around their tenth year. From this point, cacao trees can continue to produce fruit for several decades, although the yield decreases as the tree ages.
The actual process of harvesting cocoa beans from a mature cacao tree can take several weeks during the harvest season. Although the process is labor-intensive, the manual work is needed to protect the delicate trees and quality of the beans. After removal, the beans undergo fermentation for several days and then they are spread out to dry, a process lasting one to two weeks before they are ready for export. From tree to vending, the cocoa bean’s sojourn is a lengthy, intricate process, and its completion signifies the birth of chocolate in its fledgling form.
Is cacao hard to harvest?
Cacao beans, also known as cocoa beans, are indeed difficult to harvest due to both the nature of the cacao tree and the steps involved. The cacao tree is a delicate and sensitive plant that grows in the tropical climates of Africa, South America, and parts of Asia, typically within 20 degrees of the Equator. The cacao tree, which produces the pods containing the cacao beans, requires careful attention, suitable weather conditions, and protective canopy trees to shield it from direct sunlight.
Harvesting cocoa beans is a skill in itself and is usually done manually to prevent damage to the tree and the beans. The cacao pods are cut from the tree with a machete or a sharp blade but must be done delicately to avoid injuring the trunk of the tree or the nearby flower cushions where future pods may grow.
Once cut, the pods are split open, usually with a mallet or stick, and the beans are carefully extracted. They are covered in a white, viscous pulp, which is left on during fermentation as it contributes to the ultimate flavor of the chocolate. It’s worth noting that a single cacao pod contains about 25 to 50 beans, and it takes roughly 400 beans to make one pound of chocolate, underscoring the labor-intensive nature of the process.
What happens to cocoa beans after harvest?
Following the harvest, cocoa beans go through a several stages before they become the chocolate we know and love. First, the freshly harvested beans are fermented, a crucial step in the development of the chocolate flavor. They are typically placed in shallow containers or just heaped into piles, covered with banana leaves, and left to ferment due to the heat of the tropical climate. This process can take between two and seven days, during which the beans are occasionally turned for even fermentation.
After fermentation, the beans are dried to reduce their moisture content and make them less prone to mold during transport. This usually involves spreading the beans out in the sun, often on large raised platforms or concrete slabs. Over a period of few days to a couple of weeks, the beans lose most of their moisture and their color changes from tan to brown.
Next, the beans are packed and shipped to chocolate manufacturers where they are sorted and roasted at high temperatures. This brings out the flavor profiles of the beans and makes it easier to separate the nib (the edible part of the bean) from the shell. The nibs are then ground up to create cocoa liquor, the basis for all types of chocolate.
Where is most cocoa harvested?
Most of the world’s cocoa is harvested in West Africa, particularly in Ivory Coast and Ghana, which combined, produce more than 60% of the global cocoa supply. The climates in these regions are optimal for cacao cultivation, featuring consistent temperatures, abundant rainfall, and plenty of shade.
Ivory Coast is considered the world’s largest producer of cocoa beans, contributing over 30% of the global supply. Poor farming practices, fluctuating market prices, and labor issues, including child labor, remain significant challenges for the cocoa sector in the region.
Following the Ivory Coast and Ghana, other significant cocoa-producing countries include Indonesia, Ecuador, Cameroon, and Nigeria, each of which has a unique climate and soil conditions that contribute to distinct flavor profiles in their cocoa beans.
The cocoa industry is central to the economies of these countries, providing livelihoods for millions of smallholder farmers. This industry, however, is subject to fluctuations due to changes in climate conditions, pests and diseases affecting the cocoa trees, and the volatility of global cocoa prices.
Cocoa Bean Harvesting: What are the ideal growing conditions for cocoa beans?
The cocoa tree, Theobroma cacao, prefers a tropical climate, thrives in regions with an annual rainfall of 1000-2500mm, and temperatures of 21-32°C. These trees are delicate, needing to be safeguarded from wind and sun, and usually flourish under a canopy of shade trees in the wild. Specific conditions must be met for these trees to flourish, including well-drained, nutrient-rich soil, and an evenly distributed rainfall throughout the year, with a short dry season.
As per the World Agroforestry Centre, nearly 70% of the world’s cocoa beans come from four West African countries – Ivory Coast, Ghana, Nigeria and Cameroon. Other major producers include Indonesia, Ecuador, Brazil, and Malaysia.
What is the best soil for cocoa beans?
In addition to the temperature and climatic conditions, the cocoa tree also requires specific soil conditions to flourish. The soil must be well-drained yet capable of retaining moisture. A pH value of 6.0-7.5 is considered optimum for cocoa trees, as this acidic to neutral range encourages the growth of beneficial mycorrhizal fungi – organisms that boost the tree’s nutrient absorption.
Major nutrients including nitrogen (N), potassium (K), and particularly phosphorus (P) are critical for the healthy growth of the tree. Additionally, the soil must contain some amount of organic matter for providing essential micronutrients like Zinc (Zn), Copper (Cu), Iron (Fe), and Manganese (Mn).
In a nutshell, well-drained, fertile, loamy or clayey soil rich in organic matter and nutrients offer ideal conditions for cocoa cultivation.
To read more about Indonesian cacao plantation, read our article here.
Do cocoa beans need sunlight?
Sunlight is vital for the photosynthesis process of any plant. However, cocoa trees are unique as they enjoy filtered sunlight rather than direct exposure. The reason for this preference lies in their natural habitat. In the wild, cocoa trees grow under the canopy of rainforest trees that filter the sunlight. This natural shelter protects the delicate cocoa trees from excessive heat, sun damage, and wind.
Although cocoa trees need sunlight, too much of it can scorch the tree leaves, leading to poor health and reduced productivity. Hence, a balance must be maintained. This is accomplished in cultivation by growing cocoa trees in shade-house conditions or under the shade of larger trees or artificial shade.
To sum up, understanding and recreating the ideal growing conditions for cocoa bean harvesting are vital to the success of cocoa bean harvesting. Given the right care and attention, each cocoa pod will produce around 30-40 beans and play its part in the birth of our beloved chocolate. As cocoa farmers globally continue to refine their craft, they’re ensuring we can appreciate this treat for years to come.