Cacao production and the history of chocolate

In anticipation of International Chocolate Day on September 13, insights into the history and production of chocolate highlight the complexities of the cacao industry. The cacao tree, scientifically known as Theobroma cacao, requires four to five years to produce its first fruit and thrives in the humid tropical regions near the equator.

Historically, chocolate was not a sweet confection. Over 2,600 years ago, Central American civilizations such as the Mayans and Aztecs consumed a bitter, spiced drink made from cacao beans, which they called ‘xocolatl’. The Mayans even utilized cacao beans as a form of currency.

Modern chocolate production is heavily dependent on weather patterns in West Africa, particularly in Ivory Coast and Ghana, which are major global suppliers. The availability of cacao has become a significant challenge for the confectionery industry in recent years.