Interesting Information about Cocoa Beans

Did you know that Cocoa beans are the primary ingredients for the production of chocolate and coffee? These distinctive beans are grown 20 degrees from the equator in the region, referred to as the cocoa belt. These beans are the seed of a tropical plant called the cacao tree that mainly thrives in America's equatorial areas. After extracting the cocoa beans, they are further processed to produce a fluid paste. This liquid is utilized to make cocoa powder for your favorite coffee brands and chocolate. 

Which Countries Produce Cocoa? 

The cacao tree origin, the main source of the cocoa beans, is the upper Amazon area that includes countries like Brazil, Peru, and Colombia. However, millions of farmers are involved in the plantation of this unique tree across fifty countries in the world. These farmers are part of the growing and harvesting of the cocoa beans, as it is the primary source of their income. A few of the countries dealing with the production of the cocoa beans are as following;

• Venezuela

• Indonesia

• Uganda

• India 

• Bolivia

• Nigeria

• Thailand

• Malaysia

• Costa Rica

• Ecuador

Processing the Cocoa Beans

A farmer's job is to plant the cacao tree and wait till the time of harvest. A cocoa beans supplier purchases these beans and sends it to a factory for further processing. This method requires a significant level of skills, experience, and advanced technology for favorable results. Here's what you need to know:

Cleaning & Winnowing: After extracting the beans, it is vital to carry out a cleaning procedure that mainly requires air separation, vibration, sieves, and rotary magnets. The next step is to do the winnowing in order to remove the chaff. It is the process of pre-drying that allows the shells to separate from the cocoa nib. Then the beans are broken into large pieces for further separation. An efficient manufacturer also utilizes variable aspiration for increased removal of shells from the nib. 

Storing 

A person who wishes to use raw cocoa beans should store them in an air-tight container to prevent air exposure. These beans will retain its aroma and properties in a cool, dry place that allows oxidation. Successfully following these instructions will allow you to store cocoa beans for at least six months. Research also suggests that keeping cocoa beans with neem leaves can prove increasingly helpful. 

It should be noted that careless storing techniques will only keep your beans fresh for about two months. Insects will severely damage them from the inside, and all of your hard-earned earnings will go to waste. Using insecticides on the container or the beans is not recommended as it can result in food poisoning.