Cocoa Processing and Chocolate

Abstract

Cocoa and chocolate are favourites all over the world and full of nutritional value. Obtained from cacao, a tree of the tropics, the cocoa-beans contain most of the substances required for human nutrition: approx. 50% fat, 20 to 25% carbohydrates, 15 to 20% proteins and the rest are moisture and certain minerals. Originally the cocoa was native to coastal Mexico, Central America and South America. Nowadays Ghana and Brazil are the largest cocoa-bean growers and exporters and the product is in large demand everywhere.