Which country produces the best cocoa?

Advertisements often highlight the origin of chocolate, or rather its cocoa. But then... which country produces the best cocoa? Can you choose your chocolate based on the country of origin of the cocoa, or should you rely on other criteria? I'm going to answer these questions to help you choose your chocolates better, while avoiding marketing traps.

Which countries produce cocoa?

Two countries account for more than half of the world's cocoa production: Côte d'Ivoire and Ghana. However, this bulk is primarily intended for the production of industrial chocolate. In reality, the list of countries that produce cocoa processed into chocolate is much larger!

Map of cocoa producing countries. Source: Swiss Platform for Sustainable Cocoa

In addition to the countries listed above, we must mention Angola, Australia (Queensland), Belize, Benin, Burma, Burundi, Cambodia, the United States (Hawaii), Jamaica, Kenya, Laos, Malawi, the Central African Republic, Rwanda, El Salvador, Sao Tome, Taiwan, Zambia, Zimbabwe, as well as many islands in the Pacific and Caribbean. In short, almost every country with a tropical climate.

Are there countries that produce better cocoa than others?

While cocoa production is mainly in Africa, the fruit tree originated in the Amazon basin, in South America. Even today, this lineage gives South American cocoas a better reputation. However, while some countries like Ecuador currently produce almost 10% of the world's cocoa, it is clear that not all beans from that country are equal in terms of quality.

In reality, in the case of chocolates produced from South American cocoa, it is better to pay attention to the mention of either precisely identified cocoa varieties or very specific geographical origins. Indeed, a very specific type of cocoa is generally synonymous with coming from a specific plantation or region. This traceability bodes well for the quality of the cocoa processing. Conversely, lower quality beans are often mixed with others. Thus, they can get lost under the very vague appellation of a single country.

Similarly, some countries considered unremarkable in terms of cocoa quality hold pleasant surprises. For example, in Ghana, the Sronko farm produces a particularly fruity cocoa, interpreted notably by Garçoa of Zurich.

What about regions?

If it's impossible to determine which country produces the best cocoa, what about more specific regions? While some seem more interesting due to their local cocoa varieties, beware of generalizations! For example, in Peru, in the Curimana region, the Comité Central con Desarollo al Futuro cooperative of Curimana produces excellent cocoa of a… commercial variety. Once again, the quality of the work at the producer level makes the difference.

Finally, one must also distinguish the work of cocoa in the plantation from the interpretation of cocoa beans by the chocolate maker-roaster. Depending on the talent and preferences of the chocolate makers, the same cocoa will yield a very different chocolate. Similarly, personal preferences and the mood of the moment will vary preferences in terms of chocolates and cocoas. So, talking about a country that produces the best cocoa in the world makes no sense.

The sommelier's note (Nicolas) Personally, I rarely choose a chocolate based on the origin of its cocoa. With two exceptions. Firstly, when the region or plantation reminds me of a good memory. Secondly, when I don't yet know the origin in question. Curiosity obliges. Recently, I discovered the richness of origins present in Brazil. It should also be noted that there are trends, new "destinations," that gain visibility on the bean-to-bar scene thanks to an award or a report. While the original rarely disappoints, subsequent ones are highly variable in terms of quality.