From the sweet aroma that fills the air to the rich and creamy texture that melts in your mouth, chocolate is undoubtedly one of the most beloved indulgences worldwide. However, not many people know the intricate process involved in producing this delicacy. In this article, we will take a journey through the chocolate commodity chain, exploring each stage of chocolate production and the challenges that come with it.
Cultivation
The journey to producing chocolate (more here) begins with the cultivation of cocoa trees. These trees require a warm and humid climate, and most of them are grown in West Africa, particularly Ghana and Ivory Coast. The cocoa pods are harvested by hand, and the beans are removed and left to ferment for a few days to develop their rich flavor. This stage is crucial in determining the quality of the final product.
Processing
After fermentation, the cocoa beans are dried, cleaned, and roasted to bring out their unique flavor. The shells are then removed to reveal the cocoa nibs, which are ground into a fine paste called chocolate liquor. This paste can be further processed to produce either cocoa butter or cocoa powder, depending on the desired end product.
Manufacturing
The manufacturing stage involves combining the chocolate liquor, cocoa butter, sugar, and milk powder to produce a smooth and creamy chocolate mixture. The mixture is then conched, which involves mixing and aerating the mixture to improve its texture and flavor. Finally, the chocolate is tempered, which involves heating and cooling it to a precise temperature to give it a glossy finish and a satisfying snap.
Packaging and Distribution
Once the chocolate is ready, it is packaged into bars, truffles, or other desired shapes and sizes. The packaging is carefully designed to protect the chocolate from heat, light, and moisture, which can affect its quality. The chocolate is then distributed to retailers worldwide.
Despite the popularity of chocolate, the chocolate commodity chain is riddled with challenges, particularly for cocoa farmers in developing countries. Most of them live in poverty and lack access to basic amenities such as education and healthcare. Moreover, the chocolate industry is known for its exploitation of child labor, particularly in West Africa, where children as young as six years old work on cocoa farms.