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 on using beans from Ghana, 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
- ^ Martin & Sampeck (2015), p. 52.
- ^ a b c Fowler & Coutel (2017), p. 43.
- ^ Fowler & Coutel (2017), p. 47.
- ^ Ziegleder (2017), p. 193.
- ^ Leissle (2018), p. 76.
- ^ a b Leissle (2018), p. 160.
- ^ Fowler & Coutel (2017), p. 44.
- ^ Leissle (2018), p. 6.
- ^ 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
