MODERN COCOA FRUIT FARMING AND HARVESTING TO THE FAMOUS CHOCOLATE PROCESSING IN FACTORY

Summary

This video takes viewers through the journey of how chocolate is made, beginning with cocoa beans. The process starts with cocoa trees, primarily grown in tropical areas like West Africa, and details various methods of cultivation, including grafting and the use of superior seeds. It explores the stages of harvesting, fermentation, and drying of the beans, followed by their journey to chocolate production plants. The video highlights the importance of regional differences in cocoa flavor, as well as the final steps of creating chocolate in Switzerland, where cocoa is mixed with other ingredients to create the beloved treat.

Takeaways

• 😀 Cocoa is derived from cocoa beans and is produced through a process similar to copy processing.
• 😀 Cocoa trees are native to South America but are now grown in tropical regions worldwide, particularly in West Africa.
• 😀 The two primary types of cocoa plants are Forastero and Criollo, with a hybrid also commonly used.
• 😀 The Ivory Coast is the largest cocoa producer in the world, followed by Ghana and Indonesia.
• 😀 Cocoa cultivation typically starts with seeds that take 2-3 years to bear fruit, but grafting techniques can speed up the process to 9 months.
• 😀 Governments help by providing superior cocoa seeds to boost production and assist farmers in overcoming challenges like diseases.
• 😀 Cocoa trees can grow up to 10 meters tall, but farmers control the height to 5 meters to increase productivity.
• 😀 Cocoa flowers are small and are pollinated by insects, but farmers often assist in manual pollination for better yields.
• 😀 Cocoa pods are harvested after 175 days and are identified by their yellow or orange color, depending on the variety.
• 😀 After harvesting, cocoa beans undergo fermentation, drying, and washing before being exported for further processing into chocolate products.

Q & A

What are the two main types of cocoa plants mentioned in the script?

The two main types of cocoa plants mentioned are Forastero and Criollo. Forastero is the most common, while Criollo is considered a noble type of cocoa.

Which country is the largest producer of cocoa in the world?

The largest producer of cocoa in the world is the Ivory Coast, followed by Ghana and Indonesia.

What is the significance of grafting in cocoa cultivation?

Grafting is significant because it allows cocoa trees to bear fruit in just nine months, compared to the two to three years it would take for trees grown from seeds to produce cocoa pods.

How does the government of Ivory Coast support cocoa farmers?

The government of Ivory Coast supports cocoa farmers by providing superior cocoa seeds for free, which are distributed through nurseries and exporters to encourage more citizens to participate in cocoa cultivation.

Why do cocoa farmers limit the height of the cocoa trees?

Cocoa farmers limit the height of the trees to around 5 meters to manage the growing crown, which helps produce more productive branches and facilitates harvesting.

What is the process of pollination for cocoa flowers?

Cocoa flowers are typically pollinated by insects, but farmers also manually assist with pollination to increase the number of cocoa pods. This method has been proven to be more effective than relying solely on natural pollination.

What happens during the fermentation process of cocoa beans?

During fermentation, the seeds and the surrounding fruit flesh sweat, causing a drastic rise in temperature. This process helps to separate the cocoa flesh from the seeds and develops the flavor of the cocoa.

What are the benefits of drying cocoa beans under the sun?

Drying cocoa beans under the sun is preferred because it avoids introducing foreign flavors such as smoke or oil, which might occur with artificial drying methods.

How are cocoa beans prepared before being exported?

Before being exported, cocoa beans are dried and then placed in burlap sacks for shipment. They undergo quality checks to ensure they meet the required standards.

What happens to the cocoa beans after they arrive at a chocolate processing plant?

Upon arrival at a processing plant, cocoa beans are checked for quality, categorized by their region of origin, and cleaned using an infrared system to remove foreign objects. The beans are then roasted to remove moisture and loosen the shells.