Bulk cocoa

Bulk cocoa is a class of cocoa beans. It is contrasted with flavor cocoa. They generally grow in West Africa.

History

Chocolate makers prioritizing bulk cocoa caused a loss of agrobiodiversity.[1]

Description

Bulk cocoa generally comes from Forastero-type cacao trees.[2] Bulk cocoa is distinguished from flavor cocoa using the subjective definition of containing undesirable or poor flavor, drying or fermentation.[3] Bulk cocoas have a strong inherent flavor.[4] They are regulated by quality requirements, which allow manufacturers to ensure homogeneity for what they add to blends, maintaining brand flavors.[5]

Over 95% of the world's cocoa production was classified as bulk as of 2017.[2]

Producers

Most bulk cocoa is produced in West Africa.[6]

Ghana produces the highest quality bulk beans,[2] as Cadbury has maintained its reputation based off using beans from Ghana and as Ghana has retained a high degree of structural control over its cocoa industry. Cocoa in Ghana is cultivated for a consistent flavor, which is understood in European and American markets as the flavor of chocolate. This has been supported by the Ghana Cocoa Board.[6]

Indonesia produces bulk cocoa of variable quality.[7] Most Indonesian cocoa is unfermented, and is used as bulk filler.[8]

Markets

Bulk beans are traded as a commodity, where distinctions are made between bulk grades in futures trading.[9]

See also

References

  1. ^ Martin & Sampeck (2015), p. 52.
  2. ^ a b c Fowler & Coutel (2017), p. 43.
  3. ^ Fowler & Coutel (2017), p. 47.
  4. ^ Ziegleder (2017), p. 193.
  5. ^ Leissle (2018), p. 76.
  6. ^ a b Leissle (2018), p. 160.
  7. ^ Fowler & Coutel (2017), p. 44.
  8. ^ Leissle (2018), p. 6.
  9. ^ Leissle (2018), p. 188.

Sources

Books

  • Fowler, Mark S; Coutel, Fabien (2017). "Cocoa beans: from tree to factory". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
  • Leissle, Kristy (2018). Cocoa. Polity. ISBN 9781509513208. OCLC 988580966.
  • Ziegleder, Gottfried (2017). "Flavour development in cocoa and chocolate". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.

Journal articles