Great Tasting Chocolate Comes From Quality Beans
Follow the cocoa bean journey from the harvest to the sale to the co-op.
Better CocoaWATCH THE FULL VIDEO
Join us on a journey to sustainable cocoa production. Learn how we’re helping improve every step, from bean extraction to sustainable certification.
Cocoa trees only grew close to the equator – between 20° north and 20° south – and are quite fragile. They do well in temperatures of 20°C to 32°C and like plenty of rainfall. They are relatively small trees that like some shade and humidity so are therefore found on the lower level of evergreen rainforests.
There aren’t many places in the world where the conditions are right to grow cocoa. Well over half the world’s total production is grown in two West African countries – Côte d’Ivoire (39%) and Ghana (19%). Other countries which produce significant quantities are Indonesia (13%), Nigeria (5%), Cameroon (5%) and Ecuador (3%).
Most cocoa farming is small scale. Around 95% of cocoa is grown in smallholdings of less than four hectares (10 acres) and is typically a family enterprise, much as it was 100 years ago. The whole process of growing, harvesting and drying the beans is usually not mechanised.
From Bean To Bar
Great tasting chocolate needs good quality cocoa beans. This is how we make great chocolate.
From bean to bar, we believe in producing a product that benefits everyone. Learn how better quality beans mean more profit for farmers and great tasting chocolate.