The cocoa tree is particularly fragile. It’s a prey of fearsome parasits. The cocoa tree is sensitive to the climate, insects and fungus. Both the burning sun and the strong winds are merciless of this fragile tree.
Mouldiness is due to moisture and beans wound. An inconvenient drying causes moisture resumption, therefore the development of mouldiness.
Slate-grey beans are recognizable by a densely built-up texture or not. Cotyledons are slate-grey coloured due to a practically or non-existent fermentation.
Moth-eaten beans are beans in which there are insects or insect’s grubs.
Flat beans represent beans reduced to the sole integument of the seed. We notice an absence of cotyledon or a highly atrophiedcotyledon.
Germinated beans are beans of which radicule has pierced the integument or having a hole made by the radicule fall or passage.
IS IT POSSIBLE FOR ONE DAY TO GO WITHOUT CHOCOLATE ?
Stamping out potential ill-health in the cocoa tree has become an economic and environmental undertaking. The cocoa tree only grows in tropical regions (see destination cocoa). So southern countries are where the most cocoa in the world is produced. Côte d’Ivoire harvests 45% of the world production annually. Nearly 90% of the world production comes from small family plantations situated in deforestated areas of tropical regions.
One of the varieties of cocoa ‘Criollo’ is the finest but also the rarest and therefore the dearest.