Cocoa Market Research Articles

A value chain modeling approach for upscaling the production of fine flavor cocoa in Arauca (Colombia)

AbstractThe fine flavor cocoa (FFC) market offers additional income for small farmers. Despite the potential of several Latin American countries to produce FFC, their lack of standardized postharvest processes hinders compliance with high‐quality standards demanded by the FFC market, as these processes have a direct impact on cocoa's organoleptic characteristics. This work supports the design of a collective postharvest transformation model that coordinates the main steps in the cocoa agri‐food chain: transport of the cocoa harvest, classification, fermentation, drying, storage, and commercialization. Our methodology includes a modeling scheme combining optimization and simulation models, considering variability in the processes, and covering operational (transport and resource allocation), tactical (design and sizing of the processing plant), and strategic (sales dynamics) decisions across the cocoa value chain. We illustrate this methodology in a case study in Arauca, Colombia. Our findings emphasize the importance of combining these operational and strategic models since their inputs and outputs are interconnected influencing the decision‐making within the cocoa value chain. Our study also identifies key determinants for the postharvest design, highlighting the postharvest center capacity, FFC prices, and the market selling mode (export or local).

Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles

This review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles. The Espacenet database was used as a patent research tool by searching both the IPC code “A23G1” and the terms “cocoa” and “ferment*”. A total of 130 documents were found—49 were related to the subject. The Scopus database was also searched for scientific articles using the terms “cocoa” and “fermentation”. A total of 812 articles were found—517 were related to the subject. Cocoa fermentation has not yet reached technological maturity, despite the growth in patent documents and scientific research observed in the last two decades. The creation of the Cacao of Excellence Program (2009), among others, has incentivized sustainability and quality in cocoa-producing countries. Brazil, Colombia, and Indonesia are leading with scientific publications in the last 5 years, despite the lack of patents filed. The United Kingdom, France, China, Canada, and Germany, despite not being cocoa-producing countries, are the main holders of the technology. Patent documents analyzed relate to food science, biotechnology, engineering, and chemistry. Microbial biotechnology has gained attention as a key factor to produce a higher-quality cocoa bean. Saccharomyces is the most frequent genus of yeast used as a starter culture in patent documents. Some patent documents propose the addition of fruits during cocoa fermentation, but a few scientific studies have been found on the matter. Overall, technological applications and scientific studies have focused on improving cocoa quality. The cocoa market is expected to increase significantly in the next few years, representing an opportunity to develop high-quality cocoa using novel fermentation techniques.

Analysis of Indonesian Cocoa's Competitiveness in the International Market

The cocoa commodity contributes the fourth highest national income after palm oil, rubber and coconut. The cocoa market has great potential as seen from the increase in world consumption, so Indonesia is expected to take advantage of the opportunities available. This study aims to analyze Indonesia's cocoa competitiveness in the international market with several countries that are the largest exporters of selected cocoa products in 2018-2022. The analysis methodology of this research measures the competitiveness of commodities in the global market using a mathematical framework. The analysis is used to process quantitative data. Revealed Comparative Advantage (RCA) is used to determine the competitiveness of Indonesian cocoa in the international market. Index of Trade Specialization (ISP) analysis was then conducted to determine the competitiveness position. The results of the RC? analysis show that Indonesia's competitiveness is strong for the commodities of cocoa paste, cocoa fat and cocoa powder, while the cocoa beans are still weak. The results of the ISP calculation for 2018-2022 show that Indonesia is an exporting country for k?k?o paste, k?k?o fat and k?k?o powder, while for k?k?o seeds Indonesia is an importer

Provision of loans and credit by cocoa buyers under non-price competition: Cocoa beans market in Ghana

Abstract The introduction of partial liberalization into Ghana’s cocoa market in 1992/1993 encouraged competition among cocoa buyers. However, since the government determines prices of cocoa bean and thus prohibits price-based competition among Licensed Buying Companies (LBCs), LBCs rely on building relationships with cocoa farmers by providing incentives like credit and loans to cocoa farmers to encourage them to sell to them preferentially. These LBCs employ non-price strategies including the provision of loans and credit to cocoa farmers. This study analyzed the effects of non-price competition on loan and credit provision by cocoa LBCs. Descriptive analysis revealed that LBCs offer credit and loans to cocoa farmers, with 37.4 and 54.7% of cocoa farmers who received loan and credit respectively citing LBCs or purchasing clerks as their main source. Our regression analyses, however, did not fully support the standard intuition that competition promotes credit and loan provisions. This indicates the limited effectiveness of the use of credit and loan provisions as a non-price competition strategy among LBCs in Ghana’s cocoa market. Additional analyses offer valuable insights, suggesting that loans and credits may serve different functions when considered as means of competition for LBCs despite being essential forms of advanced payments.

Understanding the cocoa genetic resources in the Pacific to assist producers to supply the growing craft market

ABSTRACT The Pacific countries of Fiji, Samoa, Solomon Islands, and Vanuatu account for less than 2% of the world’s cacao dry bean production. To capitalise on the rapidly expanding origin craft cocoa market, understanding the genetic attributes of Theobroma cacao in the Pacific is essential. A six-year ACIAR-funded project collected 1647 dried leaf samples from research stations and smallholder farms to identify the population ancestry of T. cacao in the partner countries. Using SNP marker profiling, the study identified germplasm high in Amelonado, which represents the majority of material throughout the Pacific. However, the study also identified samples high in the remaining nine genetic groups, including Criollo, Nanay, IMC (Iquitos), Guiana, Parinari (Marañón), Nacional, Ucayali (Contamana), LCT EEN (Curaray), and Purus, which were distributed throughout the Pacific. The results, if utilised in local selection trials, could reposition growers in the Pacific countries, allowing them to supply the growing origin craft cocoa market, with genetically unique beans. Cocoa genetics was one aspect of a project incorporating production and postharvest research to refocus the commodity based cocoa industry to a supplier of high-quality beans of unique Pacific cocoa origin to the rapidly expanding craft ‘bean to bar’ cocoa industry.

Classification of Organic and Conventional Cocoa Beans Using Laser-Induced Fluorescence Spectroscopy Combined with Chemometric Techniques.

The craving for organic cocoa beans has resulted in fraudulent practices such as mislabeling, adulteration, all known as food fraud, prompting the international cocoa market to call for the authenticity of organic cocoa beans before export. In this study, we proposed robust models using laser-induced fluorescence (LIF) and chemometric techniques for rapid classification of cocoa beans as either organic or conventional. The LIF measurements were conducted on cocoa beans harvested from organic and conventional farms. From the results, conventional cocoa beans exhibited a higher fluorescence intensity compared to organic ones. In addition, a general peak wavelength shift was observed when the cocoa beans were excited using a 445nm laser source. These results highlight distinct characteristics that can be used to differentiate between organic and conventional cocoa beans. Identical compounds were found in the fluorescence spectra of both the organic and conventional ones. With preprocessed fluorescence spectra data and utilizing principal component analysis, classification models such as Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), Neural Network (NN) and Random Forest (RF) models were employed. LDA and NN models yielded 100.0% classification accuracy for both training and validation sets, while 99.0% classification accuracy was achieved in the training and validation sets using SVM and RF models. The results demonstrate that employing a combination of LIF and either LDA or NN can be a reliable and efficient technique to classify authentic cocoa beans as either organic or conventional. This technique can play a vital role in maintaining integrity and preventing fraudulent practices in the cocoa bean supply chain.

Quantitative Analysis and 2D/3D Elemental Imaging of Cocoa Beans Using X-ray Fluorescence Techniques.

As an important raw material for the confectionery industry, the cocoa bean (Theobroma cacao L.) has to meet certain legal requirements in terms of food safety and maximum contaminant levels in order to enter the cocoa market. Understanding the enrichment and distribution of essential minerals but also toxic metals is of utmost importance for improving the nutritional quality of this economically important raw food material. We present three X-ray fluorescence (XRF) techniques for elemental bio-imaging of intact cocoa beans and one additional XRF technique for quantitative analysis of cocoa pellets. The interrelation of all the methods presented gives a detailed picture of the content and 3D-resolved distribution of elements in complete cocoa beans for the first time.

Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará).

Fine-grade cocoa beans are characterized by their great organoleptic quality. Brazilian cocoa producers increasingly privilege organoleptic quality over yield. Catongo and FL89, fine Brazilian cocoa genotypes from Bahia, are characterized by particular flavors (respectively, kerosene and whisky). The beans IMC67, PA121, and P7 from the state of Pará are genotypes that have high resistance to diseases. Solvent-assisted flavor evaporation (SAFE) aroma extraction was used here to identify and quantify the volatile compounds discriminating these genotypes. The results show that the kerosene aroma of Catongo is likely due to the presence, at high levels, of ethyl acetate and isobutyl acetate. On the other hand, ethyl benzoate, heptanoate, and octanoate, trans-2-nonenal, 1-octen-3-ol, and 3-methylbutanol could play a key role in the whisky notes of FL89. Heptan-2-ol, heptan-2-one, nonan-2-one, linalool (although still more concentrated in IMC67 from Pará state), benzaldehyde, and phenylacetaldehyde also discriminate these beans. Other compounds, although not discriminating, appear important in determining their aromatic quality. The PCA showed that cocoa from Pará state formed a cluster due to similar aromas, while FL89 was the most distinct among the genotypes. Beans from Brazil show great potential and diversity for the fine cocoa market.

Study of the Mexican Cocoa Market: An Analysis of Its Competitiveness (2010–2021)

Cocoa is one of the main products consumed worldwide that is similar to coffee; a primary difference between coffee and cocoa is that cocoa is produced in developing countries and is consumed mainly in industrialized countries. Mexico was the country that made cocoa known to the world. The objective of the study was to analyze the competitiveness at the macroeconomic level of the Mexican cocoa product in the world during the period 2010–2021. A macroeconomic analysis was carried out using six indices: Balassa index, Vollrath Index, Additive Revealed Competitive Advantage Ratio, Trade Openness Index, Export and Import Index, and Self-Sufficiency Index. The industrialization of cocoa is the denaturation of the product, which is launched onto the market with little or no nutritional content, due to the alteration of the raw material with formulas based on vegetable fats, artificial colors, and flavors. For example, a commercial chocolate bar can have only 25–35% cocoa mass, semisweet chocolate bars can vary from 45 to 99% cocoa, while white chocolate bars only contain cocoa butter, milk, and sugar. These facts result in a decrease in the competitiveness of the product in the international market, in addition to the effects produced on its profitability for the producer—an increase in the cost of raw materials and a drop in real profits. These factors generate dependency on the international market for the production.

Valorization of Cocoa by Products: Applications and Perspectives in the Food Industry

Cocoa (Theobroma cacao L.) is a native species of the Amazon region in South America. Its fruit weight fluctuates between 200 g to more than 1 kg. The cocoa industry mainly uses the seeds contained in de cocoa pod husk as the fraction with the highest commercial value for the production of chocolate. During the pre-processing stages, approximately 80% of the cocoa fruit is discarded as residual biomass. From the by-products generated, a series of chemical components with high-added value has been studied. They can be recovered through the use of sustainable technologies. This document explores the current uses and application prospects in the food industry of cocoa by-products and their bioactive compounds. The current situation in the cocoa market worldwide and in Ecuador will be briefly presented, followed by a description of the structural and chemical composition of cocoa fruits. Next, the process of transforming cocoa into a final product and the by-product streams generated will be detailed. Finally, current applications and prospects for applications through the use of sustainable technologies will be addressed.

BEHAVIOR ANALYSIS OF COCOA MARKET IN THE DISTRICT PIDIE JAYA

This study aims to examine the behavior of the cocoa market in Pidie Jaya Regency, using a qualitative descriptive approach and a quantitative descriptive approach. Determination of the sample of farmers using simple random sampling method, while the determination of the sample of traders using the technique of snowball sampling. The results showed that there was a tendency for farmers to sell cocoa to village collectors compared to sub-district traders because of limited transportation facilities at the location of the land. There is collusion and strategies by farmers and traders in cocoa marketing. There is a tendency for traders to determine cocoa price standards among traders and set a minimum price for farmers, so that farmers are disadvantaged. This condition shows the existence of information asymmetry related to low selling prices for farmers and is detrimental to farmers

Asymmetric Price Transmission in the Cocoa Supply Chain in Indonesia

This study investigates the asymmetric price transmission (APT) of global cocoa beans and cocoa pasta prices to farm prices. The cocoa pasta variable is a proxy for Indonesian processed cocoa industry products. We use monthly time series data from January 2007 to December 2020. The NARDL model was used to estimate the APT response behavior. The dummy variable (export cocoa bean tax) explains fluctuations in farm prices before and after the policy implementation. The results showed asymmetric cointegration between the global cocoa market and cocoa pasta prices moving towards farm cocoa prices in Indonesia. APT occurs in the short and long term with different significant levels for each variable. The increase (decrease) in the global market and cocoa pasta prices were transmitted asymmetrically in the short and long terms, except for the variable (PA-pos), which is not significant in the long term. We observe strong evidence of negative asymmetric price transmission. Negative price shocks (decreases) in global markets and cocoa pasta are more rapidly transmitted to farmer prices than positive price shocks. Adjustment prices occur in magnitude, speed, and sign. The high coefficient of negative asymmetric price transmission indicates the uncompetitive of Indonesia's supply-demand cocoa chain. At the same time, the cocoa bean export tax harms farm prices. The export tax policy has reduced farm prices by approximately 2.3%.

Some Identifiable Factors Responsible for the Variation in Cocoa Production in Nigeria and Other Cocoa Producing Nations, Adjudicated by Their Contributions to the Global Market

The increasing human population is indeed responsible for the upsurge in the demand for cocoa products and the saddling pressure on the global cocoa market. Sadly, the contributions of some major producers like Nigeria, Brazil, Ghana, to the global cocoa market is dwindling (while others are appreciating). Climate change, diseases and poor farm management have been identified as major factors affecting global cocoa production. Nigeria, was the major focus of this research. Cocoa farms were investigated (Nigeria only), black pod disease (BPD) pressure was described by ETAPOD (a model for black pod disease prediction), while climate and cocoa production data were obtained from the relevant databases. On the global scene, Ghana, Nigeria, Cameroon, Brazil, Ecuador and Colombia experienced shortfall in their contribution to global cocoa production from 26.15, 20.55, 7.45, 12.14, 4.07, and 1.40%, respectively (1970s), to 16.99, 6.31, 5.67, 4.54, 3.96, and 1.09%, respectively (2000s). Cross River State, Nigeria's leading producer of cocoa (1970–1990s) is currently ranked 3rd in the nation. Unfortunately, cocoa farmers in Nigeria are completely dependent on pesticide application (100%) to save their crops. A prognosis of global BPD outbreak showed that Honduras (15.1%) and Lagos, Nigeria (14.4%) are foremost hotspots for BPD invasion. Hopefully, scientific advancement in cocoa production might be the key to these problems.

A Comparative Analysis of Dynamic Interactions between European and Indonesian Cocoa Markets during the 2008 Global Financial Crisis and the 2011 European Debt Crisis

This study empirically explores the dynamic interactions between the European and Indonesian cocoa markets during the 2008 global financial crisis (GFC) and the 2011 European debt crisis (EDC) using a battery of time series approaches of cointegration and multivariate Granger causality. The study documented a long-run equilibrium between the European and Indonesian cocoa markets, implying a reciprocal relationship. However, an inefficient adjustment transmission in the Indonesian cocoa prices was recorded throughout the study. The US currency constantly influenced Indonesian cocoa prices, while cocoa markets were independent of fluctuations in world oil prices. Overall, the study recorded a different level of the speed of adjustment of short-run imbalances to long-run equilibrium in the domestic cocoa market across economic crises.

Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation

The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was studied at different fermentation times based on sensory profiles, volatile compound contents and untargeted metabolomics. It was observed that chocolate quality is influenced by fermentation time. Thus, at 72 h, the sensory profiles showed no outstanding attributes, while at 96 h, the global quality presented a stronger influence of fine attributes, such as fruitiness, florality, spices and nuttiness. Finally, at 120/144 h, these FFC features diminished. Metabolomic fingerprint of cocoa beans (related to peptides, sugars, amino acids, and phenolic compounds) and the volatile fingerprint of chocolate showed a change according to the fermentation time. This allowed the proposal of 96 h as the optimal fermentation time to produce FFC beans. Additionally, 20 volatiles and 48 discriminating metabolites were defined as potential quality biomarkers.

Assessment of public relations among certified and non-certified cocoa marketers in Ondo State, Nigeria

Public relations (PR) are often ignored in agricultural marketing, and organizations with imperfect utilization of PR are usually badly managed, ineffective and generate high labor turnover. Therefore, this study identified the different types of adopted PR strategies, described the structure of the cocoa market, estimated the marketing margin, identified factors affecting PR strategies and outlined the major challenges hindering the use of PR among certified and non-certified cocoa marketers. A combination of purposive and random sampling techniques was used to select 120 respondents for the study. The analytical tools used to achieve the research objectives are descriptive statistics, Likert-scale, Herfindahl Index, marketing efficiency model, marketing margin and multiple regression analysis. The result revealed that the most frequently used PR strategy was phone calls. The Herfindahl Index values of 0.19 and 0.12 suggested that the structure of cocoa markets among certified and non-certified marketers was moderately concentrated and non-concentrated respectively. Moreover, the higher efficiency (122.6%) and marketing margin (18.44%) values for certified cocoa marketers revealed that they are more productive than non-certified marketers. Age, marketing margin, cost of spoilt cocoa beans and household size are important variables explaining the adoption of PR strategies among certified cocoa marketers. On the other hand, marketing margin, cost of spoilt cocoa beans and household size are important variables influencing the adoption of PR strategies among non-certified marketers. The most important factors hindering cocoa marketing are high costs of transportation among certified cocoa marketers, and commission among non-certified cocoa marketers. We recommend the use of mobile phone and training of marketers on the use of PR strategies and modern cocoa processing techniques. The challenges of erratic network performance, high airtime tariff and input subsidies should be addressed by the government to reduce wastage in the industry.

SWOT analysis and strategic planning for cocoa industry development in West Sulawesi Province

This study provides input on strategies and policies that need to be taken to develop the cocoa industry in West Sulawesi Province. SWOT, IFE and EFE analysis have been used to determine the best strategy for developing cocoa industry in West Sulawesi. The results found 5 strength, 6 weakness, 4 opportunity and 4 threat factors. The IFE and EFE analysis show that strategy that needs to be taken is the development (SO) strategy. Policies that need to be followed are (1) Provision of superior seed sources through the establishment of cocoa seed garden, (2) Conducting cocoa rejuvenation programs along with spacing programs, (3) Increasing extension activities to disseminate GAP cocoa innovations, (4) Increasing role of Farmers Group in Fulfilling farm financing of its members through the establishment of savings and loan units supported by BumDes, (5) Increasing role of Farmers Group to ferment cocoa using GMP innovation through the establishment of processing units and profit sharing system with cocoa owners, (6) Increasing role of Farmers Group in cocoa market by establishing a marketing unit. Members of Farmers Group can sell cocoa to wholesalers through Farmers Group to increase their bargaining position.

Formation and development of flavour of cocoa (Theobroma cacao L.) cultivar Criollo and Forastero: a review

Cocoa (Theobroma cacao L.) tree grown in tropical places, particularly in Africa, Asia, and South America. Cocoa beans is a fundamental ingredient in chocolate manufacturing. There are four cultivars namely Criollo, Forastero, Trinitario, and Nacional, which are commercially grown worldwide. Criollo and Forastero are the most intense cultivar used for making cocoa-based products. The Criollo is known as “fine” flavour cocoa yet has the lowest production, while Forastero as “bulk” cocoa has the highest contribution to the cocoa market in the world. Criollo has the complexity of aromatic components that may enhance fruity, flowery, herbal, woody, nutty and caramel aroma, and thus creating unique pleasant flavours. Compared to Criollo, Forastero offers a basic or ordinary flavour despite its highest productivity. Flavour as a sensory attribute of chocolate had a great contribution to consumer acceptance and market demand. The distinctive flavour of the final cocoa/chocolate products are influenced by several factors from farm to bar such as the cocoa cultivars, post-harvest treatment and processing techniques. Those factors changes the internal quality of cocoa beans, most importantly the flavour precursors or chemical compounds important to cocoa flavour. The aim of this review is to provide information on the formation and development of cocoa flavour during processing.

Trade Liberalization Policy and Competitiveness of Cocoa Beans Exports in Nigeria (1961-2017)

The cocoa sector in Nigeria has experienced decline in production, yield, exports coupled with its inability to attain global standards and targets and, gradual loss of competitiveness at the world market. Trade liberalization was government’s panacea to the sector’s problem although, cocoa competitiveness remains an issue since liberalization. Therefore, the relationship between trade liberalization policy and competitiveness of Nigeria’s cocoa exports was examined in this study using data for the period 1961-2017. Cocoa market share was used to measure competitiveness while analytical tools employed were: ADF test, Johansen co-integration test and the vector error correction model (VECM). Market share, quantity of cocoa export and inflation rate were stationary at original level while others, at first difference. The co-integration test showed seven co-integrating equations. Trade liberalization policy was found to be an important driver of competitiveness. In addition, area harvested, production quantity and export quantity positively influenced competitiveness while world price of cocoa, interest rate on agricultural loans, exchange rate and trade liberalization influenced negatively. Therefore, appropriate trade policy formulation and implementation is recommended while, specific attention should be paid to monetary policies and cocoa production by the government.

REVOLUTION OF COCOA BEANS IN MALAYSIA: BULK TO SPECIALTY BEANS

The Malaysian cocoa industry needs a sustainable and consistent supply of cocoa beans with the quality attributes of specialty cocoa beans to meet the diverse and increasing requirements of the world prospect. It is aimed to transform and implement a specialty cocoa value chain in Malaysia, to help small-scale cocoa growers gain access to high value markets. The efforts towards developing Malaysia as fine flavour cocoa producing country involve a range of activities at all levels of the cocoa value chain. Promising varieties recognised through the Cocoa Excellence programme with unique characteristics have been identified and adapting high-yield growing techniques to increase productivity is the next challenge in order to get sufficient volume, with proper post-harvest processing and rigorous quality control and traceability. As the world demand for fine flavour cocoa has been growing, initiatives should be taken on several key research components, including identifying clones with specialty beans and suitable regions for growing cocoa, determine flavour evaluation not only sensory but DNA fingerprinting of selected materials, selecting potential specialty cocoa varieties among genetic collection and train growers especially smallholders, to follow the recommended practices. Also, a more in-depth market study will be necessary to give and guide the industry with more detailed recommendations on fine or flavour cocoa investments such as price, quality and volumes. Certification is another requirement by specialty cocoa buyers and retailers as an important proof of commitment to sustainability. The demand for certification of cocoa and chocolate is growing strongly in the European and global cocoa market. Keywords: Specialty beans, fine flavour cocoa, cocoa varieties, bean quality, post-harvest technique, sustainable cocoa industry