Cocoa

Cocoa is mostly processed into chocolate and cocoa products using a wide range of intermediate products such as cocoa liquor, cocoa butter, cocoa cake and raw cocoa powder. Chocolates can be further divided into real chocolates (which uses only cocoa butter as the fat, and hence have better quality and is more expensive) and compound chocolates (uses other vegetable fats in place of the cocoa butter). Bulk of the tropical and Asian market is compound chocolates.

Cocoa powder is essentially used in flavouring biscuits, ice cream and many other dairy products, drinks, cakes, and in the manufacture of coatings for confections and frozen desserts. It is also used in the beverage industry. Cocoa butter is used in the manufacture of chocolates, soap, cosmetics and medicinal products. In some countries, cocoa pulp juice is fermented and used in manufacturing of industrial alcohol, and alcoholic beverages such as brandy and wine. The pod husks are used in preparation of animal feed. The husks and shells are also used as a renewable energy source and in preparation of bio-diesel.