Significance of Geography for Chocolate

Essay

Table of Contents
INTRODUCTION................................................................................................................................3
MAIN BODY.......................................................................................................................................3
CONCLUSION..................................................................................................................................10
REFERENCES ..................................................................................................................................11

INTRODUCTION
Chocolate is prepared by use of ground and cacao seeds that is used by making up a liquid
paste and is also adopted for the purpose of adding a flavouring ingredient in other different types
of foods. There has been earliest signs that is associative with olmec sites suggesting that there has
been consumption of chocolate beverages since 19th century. Present report is based on critical
discussion on chocolate and its significance of geography for chocolate. Further there is evaluation
of single design producers, social justice & environmental concerns related to chocolate production.
Lastly, there is investigation of the key initiatives & concern to address such type of issues.
MAIN BODY
Critically discuss what chocolate:
Chocolate is a preparation of ground cacao and roasted seeds that is made up from liquid
paste and in a block that is used as a flavouring ingredient in foods. The earliest signs that is
associated with olmec sites that is suffering the consumption of chocolate beverages ranging from
19the century BC. Majority of Meso-America people are having chocolate made beverages that
includes Aztecs and Maya (Perez, Lopez-Yerena and Vallverdú-Queralt,, 2020). The English word
chocolate is coming from Spanish that is classical nahuatl. The seeds of cacao tree posses a intense
bitter taste that is to be fermented for development the flavour. After the fermentation the beans are
cleaned, fried and further roasted. The shell is removed for producing cacao nibs that are then
grounded to cocoa mass. After the cocoa mass is liquefied by application of heat than it is called as
chocolate liquor (Asch and Musgrove, 2017). The liquor is further processed, cooled and is
developed in two component that is cocoa butter and cocoa solids.
Although chocolate originated in amroac but Ghana and Cote D'ivorie are regarded as
leading producers of cocoa in 21st century that is accounting for 60 percent of the whole supply of
cocoa across world. There is involvement of two million children in the coca farming across west
Africa.
History: The cacao tree was first found useful for seeds across two thousand years ago. Early
Mexican and central are using the seeds from cacao tree that used to taste bitter and was not sweet.
After that drink was made sweeter and people started regarding as hot chocolate.
Geography of chocolate:
cacao trees don't thrive in the temperature climatic conditions of continental united states. It is best
grown in areas that can lead to development of the structure in which it can be easily consumed.
Cacao is something that can only be grown in 20 degree north and some parts of the equator. Cacao

trees can only prosper under some of the specific conditions that includes the uniform temperatures,
abundant rain, high humidity, nitrogen rich soil and protection from wind. In short it can be Said
that cacao trees are thriving in some areas of rainforest. Chocolate is something that is grown across
different parts of the globe (Harwich, 2020). The worlds leading producers are countries that
included Ghana. Indonesia and Cote Divoire.
One of the major danger to chocolates is arising because of evapotranspiration that is
because of the higher temperatures projected in west Africa by the coming year of 2050. It is
because accompanies by increase in rainfall according to the present business situation that leafs to
high temperature squeezing more water from plants and soul. Rainfall may also lead to loss of
moisture. Some of the research that has been highlighted by IPCC in 2014 is the study that is
headed by Peter Laderach. That lead to a 211 paper giving a situation of pretty forecast of cacao
cultivation. In year 2016 the study reaches slightly to some conclusions because of challenges for
west Africa that is faced by growers of chocolate.
Another state of consumption coffee is sometimes suffering because of the increasing
temperatures but chocolate is different. There are situations of rising temperatures that is hurting the
situation of cacao production. Cacao cultivation is ranging in some of the geographical locations of
Malaysia. Such as there is endure a warmer climate as Compared to west Africa but there is no
presence of any type of negative impact.
Present scenario of COVID 19: With the impact of COVID 19 pandemic the chocolate makers and
cocoa has change the trends of chocolate production.
The popularity of speciality chocolate is increasing different regions of Europe,. There is high
demand for high quality flavoured cocoa that is based on single origin. Single estate chocolates is
also facing a situation of high demand. Multinationals are willing to find out new ways that can lead
towards that can influence the scenario of speciality market. Sustainability programmes have
become very common among different cocoa trading organisations. European customers are willing
to know more bout the cocoa production and the way it is affecting their purchases. customers in
Europe are looking for some better premium productions they are paying attention to the origin of
chocolate, agro climatic gestures of the areas of production, producers stories and communities. The
speciality cocoa & chocolate markets are suffering from the immediate impact of COVID pandemic
(Engeseth and Pangan, , 2018).
Significance of its geography:
The geography of chocolate started with the historic diffusion of consumption and
cultivation. Chocolate is prepared from fruit of theobroma cacao that is a tropical tree name is
denoted by the meaning of “food of the gods” in Greek. Theobroma cacao trees are regarded as
native to the orinoco and amazon river basins in parts of south America. These trees are widely