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Fatty seed of Theobroma cacao which is the footing of drinking chocolate

Pods at various stages of ripening

Hot chocolate beans: with flesh, without flesh, without flesh and skin

The cocoa attic or simply cocoa (), also called the cacao bean or cacao (),^[1] is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a potpourri of nonfat substances) and cocoa butter (the fat) can be extracted. Drinking chocolate beans are the basis of hot chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink that also includes Indian corn.

Etymology [blue-pencil]

Aztec sculpture with cocoa pod

The word "cocoa" comes from the Spanish word cacao, which is derived from the Nahuatl word cacahuatl.^{[2] [3]} The Nahuatl word, successively, ultimately derives from the reconstructed Proto Mije-Sokean Word kakawa.^[4]

The term hot chocolate as wel means

• the toast that also is commonly called hot cocoa or chocolate ^[5]
• cocoa powder, which is the bone dry powder ready-made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter
• a mixture of hot chocolate powder and cocoa butter – a primitive form of burnt umber.^{[6] [7]}

History [edit]

The cacao tree is endemic to the Amazon River rainforest. It was first domesticated 5,300 eld ago, in equatorial South America, earlier being introduced in Midway America by the Olmecs (Mexico). More than 4,000 years ago, it was consumed away pre-American cultures along the Yucatán, including the Maya, and as far back arsenic Olmeca civilization in spiritual ceremonies. Information technology also grows in the foothills of the Andes in the Amazon and Orinoco basins of South America, in Colombia and Venezuela. Wild cacao still grows thither. Its crop may have been larger in the past; attest of its wild grasp may be obscured by refinement of the tree in these areas since long before the Spanish arrived.

As of November 2018, evidence suggests that cacao was prime domesticated in great circle South America, before existence domesticated in Central America about 1,500 years later.^[8] Artifacts found at Santa-Ana-La Florida, in Ecuador, indicate that the Mayonnaise-Chinchipe people were cultivating cacao arsenic long as 5,300 long time agone.^[8] Chemical analysis of residue extracted from pottery excavated at an archaeological site at Puerto Escondido, in Honduras, indicates that cocoa products were first used-up at that place sometime betwixt 1500 and 1400 Before Christ. Evidence as wel indicates that, long earlier the flavor of the cacao seed (or bean) became common, the unfermented pulp of the chocolate fruit, victimised in making a fermented (5.34% alcohol) drink, first drew care to the flora in the Americas.^[9] The cacao bean was a common currentness throughout Mesoamerica before the Spanish people conquest.^{[10] : 2}

Cacao trees grow in a limited geographical partition, of about 20° northwards and south of the Equator. Nigh 70% of the globe crop today is grown in West Africa. The chocolate tree plant was first given its botanic name by Swedish natural man of science Carl Linnaeus in his creative compartmentalization of the kingdom Plantae, where he called it Theobroma ("food of the gods") cacao.

Cocoa was an important commodity in pre-Columbian Mesoamerica.^[11] A Spanish soldier who was part of the conquest of Mexico by Hernán Cortés tells that when Moctezuma Cardinal, emperor of the Aztecs, dined, he took no other beverage than chocolate, served in a golden goblet. Flavored with vanilla OR other spices, his chocolate was whipped into a fizz that dissolved in the mouth. No fewer than 60 portions every day reportedly May experience been used-up aside Moctezuma II, and 2,000 more by the nobles of his tourist court.^[12]

Chocolate was introduced to Common Market by the Spaniards, and became a favourite drink past the mid-17th century.^[13] Spaniards besides introduced the cacao into the West Indies and the Philippine Islands.^[14] It was likewise introduced into the catch one's breath of Asia, Confederate States Asia and into West Africa by Europeans. In the Gold Coast, modern Ghana, cacao was introduced by a Ghanaian, Tetteh Quarshie.

Varieties [edit]

Three primary varieties of chocolate: Criollo, Trinitario and Forastero

The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80–90% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and well thought out a treat.^{[15] [16]} Criollo too tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. Incomparable of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from Trinidad) is a hybrid 'tween Criollo and Forastero varieties. Information technology is considered to be of practically higher quality than Forastero, has higher yields, and is more resistant to disease than Criollo.^[16]

Culture [edit]

Cocoa beans in a freshly cut cocoa pod

A hot chocolate pod (fruit) is almost 17 to 20 cm (6.7 to 7.9 in) long and has a rough, coriaceous rind approximately 2 to 3 cm (0.79 to 1.18 in) impenetrable (this varies with the ancestry and variety of pod) filled with sweet, mucilaginous pulp (titled baba de cacao tree in South America) with a lemonade-look-alike taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.

During harvest, the pods are opened, the seeds are kept, and the blank pods are discarded and the pulp ready-made into juice. The seeds are situated where they can ferment. Due to fire u buildup in the fermentation process, cacao beans lose most of the violet chromaticity and become mostly brown in color, with an adhered tegument which includes the desiccated remains of the fruity pulp. This scramble is released easily by winnowing after roasting. White seeds are institute in some rare varieties, usually mixed with purples, and are considered of higher apprais.^{[17] [18]}

Harvesting [cut]

Cocoa harvesting in Cameroon

Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one point per year and a harvest typically occurs finished several months. As a matter of fact, in many countries, cocoa can be harvested at any time of the year.^[10] Pesticides are often applied to the trees to combat capsid bugs, and fungicides to fight black seedcase disease.^[19]

Immature cocoa pods have a variety of colors, but most oftentimes are green, red, or purplish, and as they mature, their colour tends towards yellow or orange, particularly in the creases.^{[10] [20]} Dissimilar just about fruiting trees, the cacao pod grows directly from the trunk Beaver State large branch of a tree rather than from the end of a leg, similar to jackfruit. This makes harvesting by bridge player easier American Samoa most of the pods testament not be raised in the higher branches. The pods along a tree do non ripen together; harvesting needs to comprise done periodically through the year.^[10] Harvest home occurs betwixt three and fourfold period during the harvest season.^[10] The advanced and near-ripe pods, atomic number 3 judged by their colour, are harvested from the trunk and branches of the drinking chocolate tree with a curved knife on a womb-to-tomb pole. Care moldiness represent in use when thinning the shank of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will egress.^{[10] [21]} Same someone can harvest an estimated 650 pods per twenty-four hours.^{[19] [22]}

Harvest processing [edit]

Hot chocolate beans drying in the sun

The harvested pods are wide, typically with a machete, to expose the beans.^{[10] [19]} The pulp and chocolate seeds are removed and the rind is discarded. The pulp and seeds are so piled in heaps, placed in bins, or ordered down on grates for several years. During this time, the seeds and pulp have "perspiration", where the thick pulp liquefies Eastern Samoa IT ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is immodest for the character of the beans,^[23] which originally accept a noticeable, bitter taste. If sweating is discontinued, the resulting cocoa may be ruined; if half-baked, the cocoa seed maintains a flavor similar to in the buff potatoes and becomes susceptible to mildew. Some cocoa-producing countries distill strong hard liquor using the liquefied pulp.^[24]

A typical pod contains 30 to 40 beans and about 400 dried beans are required to make one lb (454 grams) of chocolate. Cocoa pods weigh an average of 400 g (14 oz) and all one yields 35 to 40 g (1.2 to 1.4 oz) desiccated beans; this yield is 9–10% of the total weight in the pod.^[19] One person can split the beans from about 2000 pods per daytime.^{[19] [22]}

Close-upbound of drying cocoa beans

The stiff beans are and so transported to a deftness so they can be fermented and dehydrated.^{[19] [22]} The farmer removes the beans from the pods, packs them into boxes or heaps them into piles, then covers them with mats or banana leaves for three to seven days.^[25] Ultimately, the beans are trampled and shuffled about (often using bare human feet) and sometimes, during this process, red corpse mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during lading to factories in other countries. Drying in the sun is preferable to drying artificially, as none immaterial flavors such as smoke Beaver State oil are introduced which might otherwise taint the flavor.

The beans should be sere for shipment, which is usually by sea. Traditionally exported in jute bags, over the hold up decennary, beans are more and more shipped in "mega-volume" parcels of several thousand tonnes at a time on ships, or standardized to 62.5 kg per bag and 200 (12.5mt) or 240 (15mt) bags per 20-foot container. Shipping in bulk importantly reduces handling costs; payload in bags, however, either in a send's hold or in containers, is hush common.

End-to-end Mesoamerica where they are autochthonal, cocoa beans are used for a variety of foods. The harvested and fermented beans may be ground to-order at tiendas de umber, or chocolate mills. At these Robert Mills, the cocoa can atomic number 4 mixed with a variety of ingredients such equally cinnamon, chilly peppers, almonds, vanilla, and unusual spices to make over chocolate.^[26] The ground chocolate is besides an important ingredient in tejate.

Child slavery [edit]

The first allegations that child slavery is used in cocoa production appeared in 1998.^[27] In late 2000, a BBC documentary reported the use of enslaved children in the product of chocolate in West Africa.^{[27] [28] [29]} Other media followed by coverage distributed kid slavery and tiddler trafficking in the production of cocoa.^{[30] [31]}

Nipper labour was flourishing in some West Continent countries in 2008–09 when it was estimated that 819,921 children worked on cocoa farms in Ivory Coast unaccompanied; by the year 2013–14, the number went heavenward to 1,303,009. During the Lapp period in Ghana, the estimated turn of children operative on hot chocolate farms was 957,398 children.^[32]

Attempt at reform [cut]

The cocoa industry was accused of profiting from child slavery and trafficking.^[33] The Harkin–Engel Protocol is an effort to end these practices.^[34] In 2001, information technology was signed and witnessed by the heads of eight major chocolate companies, US senators Tom Harkin and Herbaceous plant Kohl, US Representative Eliot Engel, the ambassador of the Republic of Cote d'Ivoire, the managing director of the International Programme on the Elimination of Child Labor, and others.^[34] IT has, nonetheless, been criticized by some groups including the International Labor Rights Forum as an industry initiative which falls short-snouted, as the goal to reject the "worst forms of child labor" from cocoa output by 2005 was non reached.^{[35] [36] [37] [38]} The deadline was extended multiple times and the goal changed to a 70% child dig simplification.^{[39] [40]}

American Samoa of 2017, approximately 2.1 million children in Republic of Ghana and Côte d'Ivoire were involved in harvesting hot chocolate, carrying cloggy loads, clarification forests, and being unprotected to pesticides.^[41] According to Sona Ebai, the former secretary general of the Alliance of Chocolate Producing Countries: "I guess child labor cannot embody just the province of industry to solve. I think it's the proverbial all-active-coldcock: regime, civil society, the one-on-one sector. And in that respect, you really need leadership."^[42] Reported in 2018, a 3-year pilot, conducted away Nestlé with 26,000 farmers mostly located in Côte d'Ivoire, observed a 51% decrease in the number of children doing unsafe jobs in cocoa farming.^[43] In 2010, the US Labor harp-shaped the Child Task Cocoa Coordinating Group as a public-private partnership with the governments of Ghana and Côte d'Ivoire to address child labor practices in the cocoa industriousness.^[44]

Production [edit]

In 2019, world production of cocoa beans was 5.6 million tonnes, led past Ivory Seashore with 39% of the total. Subordinate producers were Ghana and Indonesia (each with 14%).^[45]

Cocoa trading [delete]

Cocoa beans from Ghana are traditionally shipped and stored in burlap sacks, in which the beans are susceptible to pest attacks.^[46] Fumigation with methyl cliche was to be phased out globally by 2015. Extra chocolate aegis techniques for shipping and storage include the lotion of pyrenoids as well as hermetic storage in unopened bags or containers with down atomic number 8 concentrations.^[47] Safe long-term depot facilitates the trading of cocoa products at good exchanges.

Cocoa beans, cocoa butter and chocolate pulverize are traded happening futures markets. The London market is supported Geographical region hot chocolate and Newfangled York connected drinking chocolate predominantly from Southeast Asia. Cocoa is the human beings's smallest soft trade good market. The futures price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The rolled into one butter and powder ratio has attended Be around 3.5. If the combined ratio waterfall infra 3.2 or so, yield ceases to be economically feasible and roughly factories cease descent of butter and powder and trade exclusively in cocoa liquor.

Sustainability [edit]

Multiple international and national initiatives get together to support sustainable cocoa production. These include the Swiss Platform for Sustainable Cocoa (SWISSCO), the German Initiative on Sustainable Cocoa (GISCO), and Beyond Chocolate, Belgium. A memoranda between these three initiatives was signed in 2020 to measure and direct issues including child labor, living income, deforestation and supply mountain range transparency.^[48] Alike partnerships between cocoa producing and intense countries are being developed, such as the cooperation 'tween the International Cocoa Organization (ICCO) and the Ghanaian Cocoa Authority, who calculate to increment the proportion of sustainable cocoa being imported from Ghana to Switzerland to 80% by 2025.^[49] The ICCO is attached in projects around the world to support sustainable cocoa yield and cater current information on the worldwide drinking chocolate market.^[50]

Voluntary sustainability standards [edit out]

There are numerous voluntary certifications including Fairtrade and UTZ (straightaway part of Rainforest Alinement) for cocoa which aim to differentiate between conventional cocoa product and that which is more sustainable in terms of social, economic and environmental concerns. As of 2016, at least 29% of global cocoa production was lamblike with voluntary sustainability standards.^[51] However, among the different certifications there are world-shaking differences in their goals and approaches, and a want of data to show and compare the results on the farm grade. While certifications can conduct to magnified farm income, the premium price paid for registered cocoa away consumers is not always reflected proportionally in the income for farmers. In 2012 the ICCO found that farm size of it mattered significantly when determinant the benefits of certifications, and that farms an area to a lesser degree 1ha were less likely to benefit from so much programs, while those with slenderly big farms too as access to member co-ops and the ability to improve productiveness were most believable to profit from certification.^[52] Certification often requires high front man costs, which are a barrier to small farmers, and specially, female person farmers. The primary benefits to certification include improving preservation practices and reducing the use of agrochemicals, concern support finished cooperatives and resource sharing, and a high price for hot chocolate beans which can improve the standard of living for farmers.^[53]

Fair trade chocolate producer groups are established in Belize, Bolivia, Cameroon, the Congo,^[54] Costa Rica, the Dominican Republic,^[55] Ecuador, Gold Coast, Haiti, Republic of India, Republic of Cote d'Ivoire, Nicaragua, Panama, Paraguay, Peru, Sierra Leone, and São Tomé and Príncipe.

In 2018, the Beyond Chocolate partnership was created between double stakeholders in the global cocoa industry to decrease deforestation and provide a realistic income for cocoa farmers. The many international companies are currently participating in this agreement and the following voluntary certification programs are also partners in the Beyond Umber initiative: Rain forest Coalition, Fairtrade, ISEAL, BioForum Vlaanderen.^[56]

Many a major chocolate production companies around the reality take up started to prioritize buying fair trade cocoa by investment in fair trade cocoa output, rising fair patronage hot chocolate supply chains and setting purchasing goals to increase the proportion of fair trade hot chocolate available in the global market.^{[57] [58] [59] [60] [61]}

The Rainforest Alliance lists the tailing goals as part of their certification program:

• Forest trade protection and property land management
• Meliorate pastoral livelihoods to reduce poorness
• Address human rights issues such as child DoL, gender inequality and endemic land rights

The UTZ Insane-program (now part of Rainforest Alliance) included counteracting against fry undertaking and development of cocoa workers, requiring a code of behavior in relation to social and environmentally friendly factors, and improvement of rural methods to gain profits and salaries of farmers and distributors.^[62]

Environmental touch [edit]

The relative poverty of many chocolate farmers means that situation consequences such A deforestation are given little signification. For decades, cocoa farmers have encroached on new forest, mostly after the felling of trees by logging companies. This trend has decreased as many governments and communities are get-go to protect their remaining forested zones.^[63] However, disforestation referable cocoa product is still a major concern in parts of Westside Africa. In Côte d'Ivoire and Ghana, barriers to land ownership have led migrant workers and farmers without financial resources to buy land to illegally expand their chocolate farming in protected forests. Many drinking chocolate farmers in this region continue to prioritize expansion of their cocoa production, which oftentimes leads to deforestation.^[64]

Sustainable agrarian practices such as utilizing compensate crops to prepare the soil before planting and intercropping cocoa seedlings with companion plants can support cocoa output and benefit the farm ecosystem. Prior to planting cocoa, leguminous cover crops can improve the soil nutrients and structure, which are important in areas where cocoa is produced due to unpeasant-smelling heat and rainfall which can diminish ground quality. Plantains are much intercropped with cocoa to furnish shade to young seedlings and improve drought resilience of the stain. If the soil lacks unexpendable nutrients, compost operating theatre animal manure can improve soil fertility and help with water retention.^[65]

In generalised, the use of chemic fertilizers and pesticides by cocoa farmers is limited. When cocoa bean prices are high, farmers may invest in their crops, leading to higher yields which, in turn tends to result in lower market prices and a renewed period of lower investment.

While governments and NGOs suffer ready-made efforts to help cocoa farmers in Gold Coast and Côte d'Ivoire sustainably improve crop yields, many of the educational and financial resources provided are many promptly available to antheral farmers versus female farmers. Access to credit is important for cocoa farmers, as information technology allows them to carry out sustainable practices, such as agroforestry, and provide a business buffer just in case disasters like pest or weather patterns decrease crop yield.^[64]

Cocoa product is liable to be affected in various ways by the expected effects of global warm. Specific concerns have been raised concerning its future as a cash in crop in West Africa, the current concentrate of global cocoa production. If temperatures retain to rise, West Africa could bu turn unfit to grow the beans.^{[66] [67]}

Cocoa beans too have a potential to be used as a bedclothes material in farms for cows. Exploitation cocoa bean husks in bedding material for cows may contribute to udder health (less bacterial growth) and ammonia levels (lower ammonia levels on bedding).^[68]

Agroforestry [edit]

Drinking chocolate beans may atomic number 4 cultivated subordinate shade, as done in agroforestry. Agroforestry can reduce the pressure on existing protected forests for resources, such as firewood, and conserve biodiversity.^[69] Integrating shade trees with cocoa plants reduces put on the line of soil erosion and vapour, and protects young cocoa plants from extreme heat.^[65] Agroforests act upon as buffers to formally protected forests and biodiversity island refuges in an open, anthropomorphous-henpecked landscape painting. Research of their shade-grown coffee counterparts has shown that greater canopy cover in plots is significantly associated with greater mammal species diversity.^[70] The measure of diversity in tree species is fairly comparable between specter-grown hot chocolate plots and original forests.^[71]

Farmers throne grow a mixture of fruit-bearing shade trees to supplement their income to help cope with the volatile cocoa prices.^[72] Although cocoa has been altered to grow under a compact rain forest canopy, agroforestry does non significantly further enhance drinking chocolate productivity.^[73] Yet, while growing hot chocolate in full insolate without incorporating shade plants can temporarily increase hot chocolate yields, it will eventually lessening the quality of the soil due to food loss, desertification and wearing, directive to unsustainable yields and dependence on inorganic fertilizers. Agroforestry practices stabilize and improve soil quality, which can sustain cocoa production in the long terminal figure.^[64]

Over time, cocoa agroforestry systems become more similar to forest, although they never in full find the original forest community inside the biography motorcycle of a rich cocoa plantation (approximately 25 geezerhood).^[74] Thusly, although cocoa agroforests cannot put back natural forests, they are a valuable tool for protective and protective biodiversity while maintaining high levels of productivity in agricultural landscapes.^[74]

In Dame Rebecca West Africa, where about 70% of global cocoa add originates from smallholder farmers, recent public–private initiatives such as the Cocoa Forest Initiatives in Ghana and Côte d'Ivoire (World Cocoa Initiation, 2017) and the Green Cocoa Landscape Programme in Cameroon (IDH, 2019) calculate to support the property intensification and climate resiliency of cocoa product, the prevention of further deforestation and the refurbishment of degraded forests.^[74] They much align with national REDD+ policies and plans.^[74]

Ingestion [edit]

Citizenry approximately the world enjoy cocoa in many different forms, consuming more than than 3 million dozens of chocolate beans annual. Formerly the cocoa beans have been harvested, fermented, preserved and transported they are processed in several components. Central processing unit grindings serve equally the main metric for market analysis. Processing is the last phase in which consumption of the cocoa bean can be equitably compared to supply. Afterward this step all the different components are oversubscribed across industries to many manufacturers of distinguishable types of products.

Global market portion out for processing has remained stabilized, even as grindings increase to meet requirement. Incomparable of the largest processing country by volume is Holland, treatment around 13% of worldwide grindings. Europe and Russia as a whole handle about 38% of the processing market. Average year afterwards year ask emergence has been just finished 3% since 2008. While Europe and Northeastern America are relatively static markets, exploding household income in developing countries is the main reason of the stable demand growth. As demand is awaited to keep growing, supply growth may slack due to changing weather conditions in the largest cocoa production areas.^[75]

Chocolate output [edit]

To make 1 kilogram (2.2 pound) of chocolate, about 300 to 600 beans are processed, contingent on the desirable cocoa content. In a manufactory, the beans are roasted. Next, they are cracked and past deshelled by a "winnower". The resulting pieces of beans are called nibs. They are sometimes sold-out in small packages at specialty stores and markets to be used in preparation, snacking, and chocolate dishes. Since nibs are directly from the hot chocolate tree, they hold in high amounts of theobromine. To the highest degree nibs are base, using various methods, into a thick, creamy paste, identified as chocolate liquor OR cocoa spread. This "liquor" is then further processed into drinking chocolate past mixing in (more) hot chocolate butter and lucre (and sometimes vanilla and lecithin A an emulsifier), and then refined, conched and annealed. Alternatively, IT can be separated into chocolate pulverise and drinking chocolate butter using a hydraulic adjure or the Broma process. This process produces more or less 50% cocoa butter and 50% hot chocolate powder. Cocoa powder may have a fertile content of about 12%,^[76] but this varies significantly.^[77] Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.

Treating with an alkali produces Dutch physical process cocoa, which is less acidic, darker, and more mellow in flavor than untreated cocoa. Regular (nonalkalized) chocolate is acidic, so when cocoa is proofed with an alkalescent ingredient, more often than not atomic number 19 carbonate, the pH increases.^[78] This process terminate be done at diverse stages during manufacturing, including during beak treatment, liquor treatment, or press cake treatment.

Another process that helps explicate the flavor is roasting, which can be through with all in all noggin before shelling operating theater on the nib after shelling. The time and temperature of the roast affect the result: A "low roast" produces a more unpleasant, fragrant flavor, while a high ridicule gives a more intense, bitter flavor lacking complex flavor notes.^[79]

Phytochemicals and search [edit]

A cooked cocoa bean, the papery skin rubbed loose

Press cake of cocoa paste

Cocoa contains various phytochemicals, such As flavanols (including epicatechin), procyanidins, and other flavanoids. A tabular review presented moderate grounds that the use of flavanol-fat chocolate and cocoa products causes a small (2 mmHg) blood press lowering effect in healthy adults—generally in the short term.^[80]

The highest levels of cocoa flavanols are found in raw cocoa and to a lesser extent, semi-sweet chocolate, since flavonoids put down during cooking wont to make chocolate.^[81] Cocoa besides contains the stimulant compounds theobromine and caffeine. The beans hold in between 0.1% and 0.7% caffeine, whereas dry coffee tree beans are astir 1.2% caffein.^[82]

Check also [edit]

• Carob
• Cash work
• Catechin and epicatechin, flavonoids demo in cocoa
• Coenraad Johannes van Houten for European nation process
• Coffee bean
• Domingo Ghirardelli
• Gold Coast Cocoa Board
• Internationalist CoCoa Farmers Organization
• Nacional (cocoa bean)

Sources [edit]

 This article incorporates text from a free content work. Licensed below CC Aside-SA 3.0 IGO License financial statement/license. Text taken from The State of the Reality's Forests 2020. Forests, biodiversity and people – In brief, FAO & UNEP, FAO & UNEP. To learn how to add gaping license text to Wikipedia articles, please discove this how-to page. For information on reusing text from Wikipedia, please examine the terms of economic consumption.

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Source: https://en.wikipedia.org/wiki/Cocoa_bean

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