
A huge percentage of global cocoa production resides within the African continent with the crown for production numbers falling to Ivory Coast (Cote D'Ivoire) at almost double its neighbor Ghana's production. The total production numbers for the bean have grown through the last decade not due to increasing yields but rather increased production area. Key producers for the 2007/08 year, according to the International Cocoa Organization's forecasts, include the following:
| Production of Cocoa Beans (1,000tons) | |
| Ivory Coast | 1380 |
| Ghana | 700 |
| Nigeria | 200 |
| Brazil | 165 |
| Indonesia | 480 |
Trees begin to bear fruit when they are four or five years old and produce an average of twenty pods a year which spring from flowers pollinated by tiny flies, or midges. Once a pod ripens, it can contain anywhere from 20 to 60 beans embedded in pulp within an orange-colored rind. Pods are opened and the pulp and seeds are allowed to ferment or "sweat", a process by which the pulp liquefies leaving the beans to be collected and then dried.
Pods can mature on the trees throughout the growing season from October to September but there is a general consensus that among producing nations there is a main crop and a mid-crop. However, since cocoa is a tropical crop, changes in the weather and the near year-round rainfall for some growers means that main and mid-crop harvest times can fluctuate.
Cocoa beans tend to use the following route from farm to factory:
| Farmer delivers dried bears to exporting company |
| Exporter inspects and bags the cocoa beans |
| Exporting company finalizes shipping time and details |
| At destination ports, beans are taken from the hold and placed in warehouse |
| Cocoa beans are collected from warehouse and taken to processing facility |
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