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General facts

a famous sweet food and a lots of people love it

made from the beans of a cacao tree

Environment

grow close to the equator=climate is warm all year round

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Africa-many cacao trees and two-thirds of the world’s crops

cacao crops-tropical countries=the end-products manufactured and consumed mainly in the cooler places.

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Cacao trees-unable to live in tropical sunlight-planted in the shade of banana  trees.

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Cacao trees cycle

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tall = 7.6 metres

large leaves, small white or pink flowers, and fruit

flowers =directly  the trunk and main branches

flowers produce the fruit=cacao pods

cacao pod= 15 to 20 centimetres long

each tree = 30-40 cacao pods

pod=30-40 seeds

seeds become= cacao bean=used for making

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Mature = 6 months

Harvesting-different time

Farm workers cuts-=a machete- trees are very delicate

pods back to the farm =process of the beans

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Take out the beans,

Dry beans,

Roast beans,

Remove shells,

Grind nibs to make chocolate liquor,

Blend different liquors,

Add flavors,

Make final chocolate products,

Ship products

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Open the pods

Take out the beans

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Lay out the beans in the sun

Cover beans with banana leaves for several days.

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Takes 2 to 8 days.

Causes a chemical change in the beans,

Removes the raw seed bitterness.

Prevents the beans from sprouting.

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Beans sorted into categories according to size and quality

Bagged in large sacks.

Sacks sent to the chocolate manufacturers around the world.

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Beans cleaned by sieves

Roasted in revolving cylinders at 250 F or higher

1.    This brings out the chocolate flavor

2.    Hardens the beans and the shells.

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Beans separated from the shells and broken into small pieces called ‘nibs’.

Grind the nibs,

become a thick liquid called “chocolate liquor.

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Blending & adding flavors

blend different chocolate liquors to make different flavors.

Add cocoa butter, sugar, and milk solids.

chocolate products made,

packaged, and shipped to customers