Cacao growing naturally in the tropics, between ten to twenty degrees North and South of the equator, called "Cocoa belt." The head of the country, which deliver cacao include Nigeria, Brazil, Indonesia, Ghana, Côte d'Ivoire, Ecuador, Papua New Guinea, the Dominican Republic and Cameroon. Other known country that grew cacao include Malaysia, Madagascar, Mexico, Samoa, Cuba and Grenada. Cacao tree growth is not easy and requires a certain kind of climate change, especially in the warm and rainy weather. While trying to warm, it must be kept from direct sunlight and is usually grown in the shade of the trees, and more. Cacao tree can shoot up to as high as 40 feet and pods or fruits, which grow as long as the leg. The fruit is a brownish yellow, or purple-and can contain up to 20 to 40 cacao seeds or beans in pink and white pulp.
The best Cacao beans
Best quality cacao beans come from Brazil, Venezuela, Ivory Coast, Central America, Madagascar and the Caribbean. The owner of the Paris Maison du Chocolat, Robert Linxe, believes that Ariba cacao beans from Central America are the best in the world, especially from its intense aroma and distinctive character. Some of the most common beans, used on the quality of the milk chocolate bars around the world are Manjari, Guanaja, Guayaquil and Pur Caraibe.
Types Of Cacao
In the world, there are four main types of cacao, which are grown: Nacional, Criollo, Forastero and Trinitario. Nacional cacao beans originate from South America West of the Andes. Although it is difficult to grow and is prone to disease, has excellent aroma and taste. Criollo tree is grown in Mexico and in some parts of South and Central America, but its yield is relatively low. Its beans are some of the best quality in the world and in very high demand. There are many varieties of Criollo plants, such as Chuao, Puerto, Porcelana and Carupano from Venezuela. Criollo beans are usually mixed with various types of cacao seeds for the production of various types of chocolate, including diabetic chocolate. Forestraro cacao comes from Africa, and in South and Central America, and is the most common type of cacao, which constitute about 80% of world production Trinitario is between Forestraro and Criollo and is cultivated in South America, Asia and Central and South America. As Forastrero is resistant to diseases, but gets its scent from the Criollo.
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