The history of Cocoa

Originating from the Americas, the cocoa bean enriches life throughout the world today. Its real value was probably first discovered by the Aztecs in Central America and was used as means for payment as well as the ingredient for a powerful "drink of gods". It wasn't until the beginning of the 16th century that cocoa was brought into Europe during the initial visit of Columbus to the "new world". Although the Spanish tried to keep this developing cocoa and chocolate industry to themselves, this new "taste' quickly found its way to the rich and wealthy of other countries.
	During the 18th century, Dutch merchants controlled virtually the entire trade in cocoa beans. Amsterdam developed into the most important cocoa port in the world and thereby stimulated a local cocoa industry. Dutch initiatives established the basis of modern cocoa processing and included the invention of the cocoa press to remove the fat from cocoa mass and development of the Dutch Process of alkalization (by C.J. van Houten). These advances became the basis of Dutch supremacy in cocoa processing that remains true today.
	Cocoa beans are the seeds of the fruit or 'pod' of the cocoa tree. The cocoa tree grows in the warmest regions on earth within 20 degrees north and south of the Equator. They can be classified in groups according to its geographic origin as well as characteristics, value and application; - (West) Africa - Central and South America - Asia/Oceania Approximately 60% of world production originates from Africa, mainly produced within a network of small farms and cooperatives.