Green Farms Cam

The highest-graded single origin bean is Ecuador’s Arriba (also called Nacional) cacao, one of the few fragrant, high-quality beans in the world. This premium cacao bean is preferred by chocolate producers due to its smooth, rich flavor and unique, stronger scent than others.

After fermenting in the tropical heat, our beans are cleaned and dried using warm air. We choose to retain its greatest concentration of antioxidants and natural flavor.

We collaborate closely with the producer and the cacao farms in Ecuador to promote inclusive business practices with our farmers and sustainability, ensuring that our beans are fairly traded.

• Non-GMO, dairy-free, gluten-free, nut-free, vegan, and fairly traded.

Cacao beans are meant for additional processing because they are an agricultural element that has come into contact with dirt and other external materials.

Extra wholesale discounts based on market prices are available for orders 500 pounds or more. To obtain a quote, please email:

Info@greenfarmscam.com

Cocoa bean cut in two

Cocoa pod

WHAT VARIETIES OF COCOA CAN BE GROWN IN AFRICA?

2. In Africa, three primary types of cocoa are grown:
   
   Criollo
   Ripe Criollo pods are long, yellow or crimson, with large warts and deep furrows.
   Although this cultivar produces less than the others, the quality of the cocoa is excellent.
   America is where most of it is grown.
   
   Alameda (Forastero)
   The pods are golden, short, smooth, and have shallow furrows devoid of warts.
   Although it yields more, this variety’s quality is not as high as Criollo’s. It is widely farmed throughout Africa.
   
   Trinitario
   This kind is a hybrid of Forastero and Criollo.
   Pods come in two lengths, red and yellow.
   It produces fairly good-quality cocoa.

WHY COCOA IS GROWN

3. People grow cocoa to market the cocoa beans in their pods, which are grown on trees.
   Chocolate and cocoa are made from the cocoa bean’s kernel.

   People consume a lot of chocolate and cocoa in North America and Europe.
   However, they get their cocoa from Africa; the cocoa tree does not grow in their nations.

   Africa’s nations profit handsomely from the sale of their cocoa.
   They can construct roads, schools, and dispensaries with this money, modernizing the nation. Cocoa is a significant export crop for Ghana, Nigeria, the Ivory Coast, and Cameroon.
   But these nations need to export high-quality cocoa if they want to make more money.
   Occasionally, they offer poorly harvested, improperly fermented, and low-quality chocolate for marketing.

   Cocoa is better and fetches a higher price when it has been properly harvested, fermented and dried.
   To market a large quantity of high-quality cocoa beans, the grower needs to:

   • Choose the seeds and grow the seedlings carefully.

   • Choose a good site for his plantation and prepare it well.

   • Look after his plantation continuously.

   • Harvest the pods and prepare the beans properly.

Cocoa is a highly concentrated powder that is used as a flavoring and in beverages. It is derived from chocolate liquor, which is a paste made from cocoa beans, the fruit of the cacao plant. The main component of chocolate and chocolate-based confections is cocoa.

Theobroma cacao, a tropical plant native to the equatorial areas of the Americas, is the source of the cocoa bean. The fluid paste, or liquor, from which cocoa powder and chocolate are formed, is extracted from the processed cocoa bean. Direct sales of chocolate occur for solid eating chocolate bars, packed cocoa, and baking chocolate. Additionally, confectioners use it to coat candy bars and bulk or boxed chocolates; bakers and producers of bakery products use it to coat a variety of cakes and pastries; and ice cream firms use it to coat frozen novelty items. Large quantities of cocoa powder, chocolate liquor, and mixtures of the two are used to flavor a wide range of food items and to supply flavors for “chocolate” goods such syrups, toppings, chocolate milk, prepared cake mixes, and medications.