:: Chocolate Information Center ::



The cocoa-bean, the heart of the sweetest delicacy in the world, is bitter. This is why, up to the 18th century some native tribes ate only the sweetish flesh of the cocoa fruit. They regarded the precious bean as waste or used it, as was the case among the Aztecs, as a form of currency. The cocoa tree can flourish only in the hottest regions of the world.

The main fruit seasons are in May and in October/November, and it is usually at these times that the crop is harvested.

The Varieties
There are two quite different basic classifications of cocoa, under which practically all varieties can be categorised: Criollo and Forastero cocoas. The pure variety of the Criollo tree is found mainly in its native Equador and Venezuela.

The seeds are of finer quality than those of the Forastero variety. They have a particularly fine, mild aroma and are, therefore, used only in the production of high-quality chocolate and for blending. However, Criollo cocoa accounts for only 10% of the world crop. The remaining 90% is harvested from trees of the Forastero family, with its many hybrids and varieties. The main growing area is West Africa.

The Harvest
Immediately after harvesting, the fruit is treated to prevent it from rotting. At fermentation sites either in the jungle or at, collecting points, the fruit is opened.

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