The cocoa bean (technically cocoa seed) or simply cocoa (), also called the cacao bean (technically cacao seed) or cacao (), is the dried and fully
fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...
seed
A seed is an embryonic plant enclosed in a protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiospe ...
of ''
Theobroma cacao
''Theobroma cacao'', also called the cacao tree and the cocoa tree, is a small ( tall) evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The largest pr ...
'', from which
cocoa solids
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the ...
(a mixture of nonfat substances) and
cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its mel ...
(the fat) can be extracted. Cocoa beans are the basis of
chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...
, and
Mesoamerican
Mesoamerica is a historical region and cultural area in southern North America and most of Central America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica. Withi ...
foods including
tejate, an indigenous
Mexican drink that also includes
maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...
, and
pinolillo
Pinolillo is a sweet cornmeal and cacao-based traditional drink in Nicaragua, also consumed in Costa Rica. It is made of ground toasted corn and a small amount of cacao. It can be mixed with water or soy milk, and served sweetened or unsweetened ...
, a similar
Nicaraguan
Nicaragua (; ), officially the Republic of Nicaragua (), is the largest country in Central America, bordered by Honduras to the north, the Caribbean to the east, Costa Rica to the south, and the Pacific Ocean to the west. Managua is the countr ...
drink made from a
cornmeal & cocoa powder.
Etymology
The word ''cocoa'' comes from the Spanish word , which is derived from the
Nahuatl word .
The Nahuatl word, in turn, ultimately derives from the reconstructed
Proto-Mixe–Zoquean word ''kakawa''.
Used on its own, the term ''cocoa'' may also mean:
*
Hot cocoa
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolat ...
, the drink more known as ''
hot chocolate
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate ...
''
Terms derived from ''cocoa'' include:
*
Cocoa paste, ground cocoa beans: the mass is melted and separated into:
**
Cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its mel ...
, a pale, yellow, edible fat
**
Cocoa solids
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the ...
, the dark, bitter mass that contain most of cacao's notable phytochemicals, including caffeine and theobromine
*** Cocoa powder, a powder made by removing most of the cocoa butter from ground cacao seeds, or its derivatives, such as
Dutch process cocoa
Dutch processed cocoa, Dutch cocoa, or alkalized cocoa, is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste (and darker colour) compared to "natural cocoa" extrac ...
Cocoa beans are technically not beans or legumes, but seeds.
History
The cacao tree is native to the
Amazon rainforest. It was first domesticated 5,300 years ago, in equatorial South America, before being introduced in Central America by the
Olmecs
The Olmecs () were the earliest known major Mesoamerican civilization. Following a progressive development in Soconusco, they occupied the tropical lowlands of the modern-day Mexican states of Veracruz and Tabasco. It has been speculated that ...
(Mexico). More than 4,000 years ago, it was consumed by pre-Hispanic cultures along the Yucatán, including the Maya, and as far back as
Olmeca civilization
The Olmecs () were the earliest known major Mesoamerican civilization. Following a progressive development in Soconusco, they occupied the tropical lowlands of the modern-day Mexican states of Veracruz and Tabasco. It has been speculated that t ...
in spiritual ceremonies. It also grows in the foothills of the
Andes
The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...
in the
Amazon
Amazon most often refers to:
* Amazons, a tribe of female warriors in Greek mythology
* Amazon rainforest, a rainforest covering most of the Amazon basin
* Amazon River, in South America
* Amazon (company), an American multinational technolog ...
and
Orinoco basins of
South America
South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere at the northern tip of the continent. It can also be described as the sout ...
, in
Colombia and
Venezuela
Venezuela (; ), officially the Bolivarian Republic of Venezuela ( es, link=no, República Bolivariana de Venezuela), is a country on the northern coast of South America, consisting of a continental landmass and many islands and islets in th ...
. Wild cacao still grows there. Its range may have been larger in the past; evidence of its wild range may be obscured by cultivation of the tree in these areas since long before the Spanish arrived.
As of November 2018, evidence suggests that cacao was first domesticated in equatorial South America, before being domesticated in Central America roughly 1,500 years later.
Artifacts found at
Santa-Ana-La Florida, in
Ecuador
Ecuador ( ; ; Quechua: ''Ikwayur''; Shuar: ''Ecuador'' or ''Ekuatur''), officially the Republic of Ecuador ( es, República del Ecuador, which literally translates as "Republic of the Equator"; Quechua: ''Ikwadur Ripuwlika''; Shuar: ' ...
, indicate that the
Mayo-Chinchipe people were cultivating cacao as long as 5,300 years ago.
Chemical analysis of residue extracted from pottery excavated at an archaeological site at Puerto Escondido, in
Honduras, indicates that cocoa products were first consumed there sometime between 1500 and 1400 BC. Evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5.34% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.
Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist
Carl Linnaeus
Carl Linnaeus (; 23 May 1707 – 10 January 1778), also known after his Nobility#Ennoblement, ennoblement in 1761 as Carl von Linné#Blunt, Blunt (2004), p. 171. (), was a Swedish botanist, zoologist, taxonomist, and physician who formalise ...
in his original classification of the plant kingdom, where he called it ''Theobroma'' ("food of the gods") ''cacao''.
Cocoa was an important commodity in
pre-Columbian
In the history of the Americas, the pre-Columbian era spans from the original settlement of North and South America in the Upper Paleolithic period through European colonization, which began with Christopher Columbus's voyage of 1492. Usually, ...
Mesoamerica. A Spanish soldier who was on
Hernan Cortés' side during the
conquest of the Aztec Empire
The Spanish conquest of the Aztec Empire, also known as the Conquest of Mexico or the Spanish-Aztec War (1519–21), was one of the primary events in the Spanish colonization of the Americas. There are multiple 16th-century narratives of the ev ...
tells that when
Moctezuma II, emperor of the
Aztec
The Aztecs () were a Mesoamerican culture that flourished in central Mexico in the post-classic period from 1300 to 1521. The Aztec people included different ethnic groups of central Mexico, particularly those groups who spoke the Nahuatl ...
s, dined, he took no other beverage than
chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...
, served in a
gold
Gold is a chemical element with the symbol Au (from la, aurum) and atomic number 79. This makes it one of the higher atomic number elements that occur naturally. It is a bright, slightly orange-yellow, dense, soft, malleable, and ductile me ...
en goblet. Flavored with
vanilla
Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia'').
Pollination is required to make the p ...
or other
spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ...
s, his chocolate was whipped into a froth that dissolved in the mouth. No fewer than 60 portions each day reportedly may have been consumed by Moctezuma II, and 2,000 more by the
nobles
Nobility is a social class found in many societies that have an aristocracy. It is normally ranked immediately below royalty. Nobility has often been an estate of the realm with many exclusive functions and characteristics. The characteri ...
of his court. Also, the
Aztec use of entheogens
The ancient Aztecs employed a variety of entheogenic plants and animals within their society. The various species have been identified through their depiction on murals, vases, and other objects.
History
There are many pieces of archaeologica ...
included
cacao mixed with
psilocybin mushroom
Psilocybin mushrooms, commonly known as magic mushrooms, are a polyphyletic informal group of fungi that contain psilocybin which turns into psilocin upon ingestion. Biological genera containing psilocybin mushrooms include ''Psilocybe'', '' ...
s, a
polysubstance combination referred to as "cacahua-xochitl", which literally means "chocolate-flowers".
Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid-17th century. Spaniards also introduced the cacao tree into the
West Indies
The West Indies is a subregion of North America, surrounded by the North Atlantic Ocean and the Caribbean Sea that includes 13 independent island countries and 18 dependencies and other territories in three major archipelagos: the Greate ...
and the Philippines. It was also introduced into the rest of Asia, South Asia and into West Africa by Europeans. In the
Gold Coast
Gold Coast may refer to:
Places Africa
* Gold Coast (region), in West Africa, which was made up of the following colonies, before being established as the independent nation of Ghana:
** Portuguese Gold Coast (Portuguese, 1482–1642)
** Dutch G ...
, modern
Ghana
Ghana (; tw, Gaana, ee, Gana), officially the Republic of Ghana, is a country in West Africa. It abuts the Gulf of Guinea and the Atlantic Ocean to the south, sharing borders with Ivory Coast in the west, Burkina Faso in the north, and To ...
, cacao was introduced by a Ghanaian,
Tetteh Quarshie
Tetteh Quarshie (1842 – 25 December 1892) was a pre-independence Ghanaian agriculturalist and the person directly responsible for the introduction of cocoa crops to Ghana, which today constitute one of the major export crops of the Ghanaian econ ...
.
Varieties
The three main
varieties
Variety may refer to:
Arts and entertainment Entertainment formats
* Variety (radio)
* Variety show, in theater and television
Films
* ''Variety'' (1925 film), a German silent film directed by Ewald Andre Dupont
* ''Variety'' (1935 film), ...
of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80–90% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy.
Criollo also tends to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (
Chuao
Chuao is a small village located in the northern coastal range mountains of Venezuela, founded in 1660. The village is famous for its cacao plantations, Diablos danzantes and San Juaneras. The village is surrounded by mountains and dense rainfore ...
and
Porcelana). Trinitario (from
Trinidad
Trinidad is the larger and more populous of the two major islands of Trinidad and Tobago. The island lies off the northeastern coast of Venezuela and sits on the continental shelf of South America. It is often referred to as the southernmos ...
) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, has higher yields, and is more resistant to disease than Criollo.
Criollo
Representing only 5% of all cocoa beans grown ,
Criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the
Caribbean islands and the northern tier of South American states. The genetic purity of cocoas sold today as Criollo is disputed, as most populations have been exposed to the genetic influence of other varieties.
Criollo is particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of Criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.
Forastero
The most commonly grown bean is Forastero,
a large group of wild and cultivated cocoas, most likely native to the
Amazon Basin. The African cocoa crop is entirely made up of Forastero. They are significantly hardier and of higher yield than Criollo. The source of most chocolate marketed,
Forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.
Forastero is particularly
tannic and is therefore more astringent and bitter than the other varieties of cocoa.
Nacional
The
Nacional is a rare variety of cocoa bean found in areas of South America such as Ecuador and Peru.
Some experts in the 21st century had formerly considered the Nacional bean to be
extinct after an abrupt end in 1916, when an outbreak of “Witches’ Broom” disease devastated the Nacional variety throughout this countries.
Pure
genotypes of the bean are rare because most Nacional varieties have been
interbred with other cocoa bean varieties.
Ecuadorian Nacional traces its genetic lineage as far back as 5,300 years, to the earliest-known cacao trees domesticated by humanity. In the 18th and 19th centuries, Nacional was considered by many European chocolatiers to be the most coveted source of cacao in the world due to its floral aroma and complex flavor profile.
Trinitario
Trinitario is a
natural hybrid
In biology, a hybrid is the offspring resulting from combining the qualities of two organisms of different breeds, varieties, species or genera through sexual reproduction. Hybrids are not always intermediates between their parents (such as in ...
of Criollo and Forastero. Trinitario originated in
Trinidad
Trinidad is the larger and more populous of the two major islands of Trinidad and Tobago. The island lies off the northeastern coast of Venezuela and sits on the continental shelf of South America. It is often referred to as the southernmos ...
after an introduction of Forastero to the local Criollo crop. Nearly all cocoa produced over the past five decades is of the Forastero or lower-grade Trinitario varieties.
Cultivation
A cocoa pod (fruit) is about long and has a rough, leathery rind about thick (this varies with the origin and variety of pod) filled with sweet,
mucilaginous
Mucilage is a thick, gluey substance produced by nearly all plants and some microorganisms. These microorganisms include protists which use it for their locomotion. The direction of their movement is always opposite to that of the secretion of ...
pulp (called ''baba de cacao'' in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.
During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded and the pulp made into juice. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily by
winnowing
Winnowing is a process by which chaff is separated from grain. It can also be used to remove pests from stored grain. Winnowing usually follows threshing in grain preparation. In its simplest form, it involves throwing the mixture into the ...
after roasting. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value.
Harvesting
Cocoa trees grow in hot, rainy tropical areas within 20° of
latitude
In geography, latitude is a coordinate that specifies the north– south position of a point on the surface of the Earth or another celestial body. Latitude is given as an angle that ranges from –90° at the south pole to 90° at the north pol ...
from the
Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year.
Pesticides are often applied to the trees to combat
capsid bugs, and
fungicides to fight
black pod disease.
Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases.
Unlike most fruiting trees, the cacao pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to
jackfruit
The jackfruit (''Artocarpus heterophyllus''), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family ( Moraceae). Its origin is in the region between the Western Ghats of southern India, all of Bangladesh, ...
. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year.
Harvesting occurs between three and four times weekly during the harvest season.
The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved
knife
A knife ( : knives; from Old Norse 'knife, dirk') is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidence ...
on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge.
One person can harvest an estimated 650 pods per day.
Harvest processing
The harvested pods are opened, typically with a
machete
Older machete from Latin America
Gerber machete/saw combo
Agustín Cruz Tinoco of San Agustín de las Juntas, Oaxaca">San_Agustín_de_las_Juntas.html" ;"title="Agustín Cruz Tinoco of San Agustín de las Juntas">Agustín Cruz Tinoco of San ...
, to expose the beans.
The pulp and cocoa seeds are removed and the
rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong, bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone, the cocoa seed maintains a flavor similar to raw
potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern Unit ...
es and becomes susceptible to
mildew
Mildew is a form of fungus. It is distinguished from its closely related counterpart, mould, largely by its colour: moulds appear in shades of black, blue, red, and green, whereas mildew is white. It appears as a thin, superficial growth consi ...
. Some cocoa-producing countries distill
alcoholic spirits using the liquefied pulp.
A typical pod contains 30 to 40 beans and about 400 dried beans are required to make one pound (454 grams) of chocolate. Cocoa pods weigh an average of and each one yields dried beans; this yield is 9–10% of the total weight in the pod.
One person can separate the beans from about 2000 pods per day.
The wet beans are then transported to a facility so they can be fermented and dried.
The farmer removes the beans from the pods, packs them into boxes or heaps them into piles, then covers them with mats or banana leaves for three to seven days. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red
clay
Clay is a type of fine-grained natural soil material containing clay minerals (hydrous aluminium phyllosilicates, e.g. kaolin, Al2 Si2 O5( OH)4).
Clays develop plasticity when wet, due to a molecular film of water surrounding the clay par ...
mixed with
water
Water (chemical formula ) is an Inorganic compound, inorganic, transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living ...
is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor.
The beans should be dry for shipment, which is usually by sea. Traditionally exported in
jute bags, over the last decade, beans are increasingly shipped in "mega-bulk" parcels of several thousand tonnes at a time on ships, or standardized to 62.5 kg per bag and 200 (12.5mt) or 240 (15mt) bags per 20-ft container. Shipping in bulk significantly reduces handling costs. Shipment in bags, either in a ship's hold or in containers, is still common.
Throughout
Mesoamerica
Mesoamerica is a historical region and cultural area in southern North America and most of Central America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica ...
where they are native, cocoa beans are used for a variety of foods. The harvested and fermented beans may be ground to order at ''tiendas de chocolate'', or chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as
cinnamon,
chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
s,
almonds, vanilla, and other spices to create drinking chocolate. The ground cocoa is also an important ingredient in ''
tejate''.
Child slavery
The first allegations that
child slavery
Child slavery is the slavery of children. The enslavement of children can be traced back through history. Even after the abolition of slavery, children continue to be enslaved and trafficked in modern times, which is a particular problem in devel ...
is used in cocoa production appeared in 1998.
In late 2000, a
BBC #REDIRECT BBC #REDIRECT BBC
Here i going to introduce about the best teacher of my life b BALAJI sir. He is the precious gift that I got befor 2yrs . How has helped and thought all the concept and made my success in the 10th board exam. ...
...
documentary reported the use of enslaved children in the production of cocoa in West Africa.
in the production of cocoa.
The cocoa industry was accused of profiting from child slavery and trafficking.
is an effort to end these practices.
In 2001, it was signed and witnessed by the heads of eight major chocolate companies, US senators
, the ambassador of the Ivory Coast, the director of the International Programme on the Elimination of Child Labor, and others.
as an industry initiative which falls short, as the goal to eliminate the “worst forms of child labor” from cocoa production by 2005 was not reached.
The deadline was extended multiple times and the goal changed to a 70% child labor reduction.
Child labour was growing in some West African countries in 2008–09 when it was estimated that 819,921 children worked on cocoa farms in Ivory Coast alone; by 2013–14, the number went up to 1,303,009. During the same period in Ghana, the estimated number of children working on cocoa farms was 957,398 children.
The 2010 documentary ''
'' revealed that children smuggled from Mali to the Ivory Coast were forced to earn income for their parents, while others were sold as slaves for €230.
In 2010, the
formed the Child Labor Cocoa Coordinating Group as a public-private partnership with the governments of Ghana and Côte d'Ivoire to address child labor practices in the cocoa industry.
As of 2017, approximately 2.1 million children in Ghana and Côte d'Ivoire were involved in harvesting cocoa, carrying heavy loads, clearing forests, and being exposed to pesticides.
According to Sona Ebai, the former secretary general of the Alliance of Cocoa Producing Countries: "I think child labor cannot be just the responsibility of industry to solve. I think it's the proverbial all-hands-on-deck: government, civil society, the private sector. And there, you really need leadership." As Reported in 2018, a 3-year
with 26,000 farmers mostly located in Côte d'Ivoire, observed a 51% decrease in the number of children doing hazardous jobs in cocoa farming.
In 2021, several companies were named in a class action lawsuit filed by eight former children from
. The suit accused
.
with 38% of the total. Secondary producers were
(each with about 14%).