The Theobroma cacao plant, a small evergreen tree, is the singular source of the cocoa bean, which is then processed to create chocolate. Its scientific name translates from Greek as “food of the gods,” reflecting the high value and reverence placed on its seeds. The geographical area where this plant can be successfully cultivated is highly restricted, defining a narrow band around the world where the perfect combination of climate factors exists. This specific environmental dependency is a primary reason why cocoa production is concentrated in a few tropical regions globally.
The Essential Climate and Environment
The cultivation of the cocoa plant is confined to a narrow tropical zone, often called the “Cocoa Belt.” The vast majority of global production is concentrated within 10 degrees north and south of the equator. This region provides the conditions required for the Theobroma cacao tree to thrive.
The tree requires high, consistent temperatures, with an annual average maximum of 30 to 32 degrees Celsius and an average minimum of 18 to 21 degrees Celsius. High humidity is also necessary, coupled with abundant and evenly distributed rainfall, between 1,500 and 2,000 millimeters annually. Dry spells are poorly tolerated and should not last longer than three months.
The cocoa plant evolved as an understory tree in the rainforest, requiring protection from intense, direct sunlight. Young plants are especially reliant on shade provided by larger trees, mimicking its natural ecosystem. This need for a specific, warm, wet, and shaded environment limits cultivation to equatorial rainforests and humid tropical regions.
The Global Production Map
Modern cocoa cultivation is dominated by West Africa, which supplies approximately 70% of the world’s cocoa beans. The two leading producers, Côte d’Ivoire (the world’s largest, contributing around 38% of the supply) and Ghana (the second-largest), together account for nearly half of the global total.
The remaining production is split between Asia and the Americas. Indonesia is the third-largest producer worldwide and the leading producer in Asia, yielding approximately 667,000 tonnes in 2022. Africa’s dominance is clear, with a handful of countries managing the vast majority of the global cocoa trade.
In the Americas, the historical origin of the plant, major production comes from Ecuador and Brazil. Ecuador accounts for about 9% of the world’s cocoa production and is known for its fine-flavor varieties. Other countries like Cameroon, Nigeria, and Brazil also contribute substantial volumes to the global market.
Historical Origins and Global Spread
The Theobroma cacao plant originated in the upper Amazon basin of equatorial South America, with its earliest domestication occurring at least 5,300 years ago in present-day Ecuador. While it began in South America, its early widespread cultivation and cultural significance developed in Mesoamerica. Ancient civilizations, including the Olmec, Maya, and Aztec, cultivated and revered the plant in what is now Mexico and Central America.
The Mayans used the bean to create a sacred beverage called xocoatl, and the Aztecs famously used the beans as both a ritual drink and a form of currency. European explorers encountered the crop in the early 16th century, and Hernán Cortés is credited with bringing cocoa beans back to Spain in 1528. From there, the beverage slowly gained popularity across Europe, creating a massive demand.
To meet the growing European appetite, colonial powers began transplanting the cocoa tree to other tropical territories. This led to its introduction to the West African islands of São Tomé and Príncipe in the early 19th century, before its successful establishment in Ghana and Nigeria. West Africa, far from the plant’s ancestral home, thus became the epicenter of modern cocoa production.