Cocoa beans are the dried and fully fermented seeds of Theobroma cacao, a small, tropical evergreen tree native to the deep tropical regions of Central and South America. Cocoa beans are primarily used to produce cocoa mass, cocoa butter, and cocoa powder, which are essential ingredients in making chocolate and various other products.

• Chocolate Production: Cocoa beans are the primary raw material for making chocolate. They are processed into:
  • Cocoa Mass (Liquor): This is made by grinding roasted cocoa beans and is the base for all chocolate products.
  • Cocoa Butter: The natural fat extracted from cocoa beans, used to give chocolate its smooth texture.
  • Cocoa Powder: Made by grinding the beans after cocoa butter is removed, it is used in baking, beverages, and desserts.
• Cocoa Nibs: Pieces of roasted cocoa beans, which are often used as a topping or incorporated into recipes for texture and flavor.
• Cosmetic and Pharmaceutical: Cocoa butter is widely used in skincare products for its moisturizing properties and is sometimes used in medicinal ointments.

• High in Antioxidants: Cocoa beans are rich in flavonoids like epicatechin, which have antioxidant properties that may help reduce inflammation and protect the heart.
• Minerals: They provide a good source of magnesium, iron, copper, and manganese.
• Healthy Fats: Cocoa butter contains fats like oleic acid, stearic acid, and palmitic acid, which may have benefits for heart health.
• Low in Carbs: Raw cocoa beans are low in sugar and carbohydrates, but the final product, such as chocolate, often contains added sugar.

• Criollo: Known for their delicate, refined flavor, Criollo beans are the rarest and considered the highest quality. They are primarily grown in Central America and parts of South America.
• Forastero: These beans are more robust and have a stronger, bitter flavor. They are the most common type, making up around 80-90% of global cocoa production. Most Forastero beans are grown in West Africa.
• Trinitario: A hybrid of Criollo and Forastero, Trinitario beans combine the fine flavors of Criollo with the hardiness of Forastero. They are primarily grown in the Caribbean, South America, and parts of Southeast Asia.

• Major Producers: West Africa (specifically Côte d’Ivoire and Ghana) dominates global cocoa bean production, with other significant producers in Latin America (Brazil, Ecuador) and Southeast Asia (Indonesia).
• Market: Cocoa beans are a key commodity in international trade, particularly in the food and confectionery industries. Chocolate manufacturers, such as those in Europe and the United States, are major importers.