Cocoa is cultivated in South and Central America, Africa, and Asia. Over 50% of raw cocoa today comes from agricultural countries in Africa. The main cocoa farming country is the Ivory Coast. Today, there are three varieties of cocoa that are chiefly cultivated.

Fine Criollo cocoa is a “flavour cocoa”. That means it possesses greater flavour and fragrance. It is usually more expensive than basic cocoa varieties (also called consumer cocoas). It is accordingly processed very carefully to preserve its precious flavourings. Due to their taste properties, some varieties of Trinitario, a crossing of cocoa varieties, Criollo and Forastero, are likewise considered to be fine cocoas.

Most of the world’s cocoa production consists of the consumer cocoas, Forastero and Trinitario. These cocoa trees are stronger and more resistant to diseases, pest infestations, and climatic influences. Forastero and Trinitario cocoas make up about 90% of world production.

Farmers in cocoa farming countries are anxious to always bring cocoa to the market that is consistent in its quality and variety. This has led to the practice of certain varieties of cocoa being purchased from certain supplier countries. Central Europe mainly satisfies its consumer cocoa requirements by purchasing from the Central African countries of Ghana, Nigeria, and the Ivory Coast. Fine varieties come from northern South America, Ecuador, and Venezuela. These are mainly processed by German chocolate manufacturers. North America, in particular the USA, mainly purchases its raw cocoa from Brazil.