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. The most commonly grown bean is Forastero, a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the Forastero variety. 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 flavours, producing "quite bland" chocolate. Trinitario is a natural hybrid of Criollo and Forastero. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. Chocolate is created from the cocoa bean. The main producers and exporters of the cocoa seeds are 1. West Africa which produces almost 74% of the world production. 2. Northcentral and South America which produces almost 24% of the world’s production. 3. Asia which produces almost 3%. Classification 1. By their country of Origin. 2. By their species (e.g. Criollo, Forastero). 3. By their type (which includes also the general method of manufacture) e.g. drinking chocolate, covertures. 4. By their catering uses. A cacao tree with f ruit pods in various stages of ripening 04
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