The cocoa bean or simply cocoa, which is also called the cacao bean or cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. In 2017, world production of cocoa beans was 5.2 million tonnes, led by Ivory Coast with 38% of the total. Other major producers were Ghana (17%) and Indonesia (13%). People around the world enjoy cocoa in many different forms, consuming more than 3 million tons of cocoa beans yearly. Once the cocoa beans have been harvested, fermented, dried and transported they are processed in several components. Processor grindings serve as the main metric for market analysis. Processing is the last phase in which consumption of the cocoa bean can be equitably compared to supply. After this step all the different components are sold across industries to many manufacturers of different types of products.
> The first time cocoa, or chocolate was used as a romantic gesture was in the Mayan culture.
> The Swiss consume more chocolate per capita than any other nation on earth: 22 pounds each compared to 11 pounds per person in the United States.
> Watching your caffeine intake? An ounce of semi-sweet dark chocolate has only 20 milligrams on average, about the same amount as three ounces of brewed regular tea.
> December 13th is National Cocoa Day.
> Cocoa beans are called “cocoa” beans and not “cacao” beans because of a spelling mistake made by English importers in the 18th century when chocolate was becoming popular.
> Cocoa flowers can blossom on cacao trees all year around, however the flowers will die within 24 hours if not pollinated.
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