Environmental effects of cocoa production populations and habitats to flourish. Finally, shade can be extremely helpful in keeping and lengthening the productivity of old growth Cacao plants. Environmental effects of cocoa production The environmental effects of cocoa production Cocoa Beans are a high demand consumer item all over the world. They are used in products such as chocolate, candy bars, drinks and cocoa powder. However, cocoa farming and the production of cocoa beans are extremely fragile and labour-intensive processes. The process begins with a Cacao plant, or Theobroma cacao, in which the beans are extracted from pods that grow directly on the cocoa trees branches.
Theobroma cacao cacao" through a process of steps that involve harvesting, fermenting of "T. cacao" pulp, drying, harvesting, and then extraction. Roasting "T. cacao" by using superheated steam was found to be better than conventional roasting (use of ovens) because it resulted in same quality of cocoa beans in a shorter amount of time. In 2016, world production was 4.5 million tonnes, led by Ivory Coast with 33% of global production and Ghana with 19% of the total (table).. The pests and diseases to which cacao is subject, along with climate change, mean that new varieties will be needed to respond to