Theobroma cacao coming from Chuao were awarded an appellation of origin under the title "Cacao de Chuao" (from Spanish-"cacao of Chuao"). The cacao bean in 80% of chocolate is made using beans of the Forastero group, the main and most ubiquitous variety being the Amenolado variety, while the arriba variety (such as the Nacional variety) are less commonly found in Forastero produce. Forastero trees are significantly hardier and more disease-resistant than Criollo trees, resulting in cheaper cacao beans. Major cocoa bean processors include Hershey's, Nestlé and Mars, all of which purchase cocoa beans via various sources. Chocolate can be made from "T.
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