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Cocoa
The cocoa bean or simply cocoa which is also called the cacao bean or cacao is the dried and fully fermented seed of Theobroma cacao.
What is Cocoa?
The cocoa bean or simply cocoa which is also called the cacao bean or cacao is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of non-fat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of the sweet food preparation called chocolate and of such Mesoamerican foods as tejate, a pre-Hispanic drink that also includes maize.
Family – Sterculiaceae
The world demand for cocoa is on the increase and prospects for exports of cocoa from Sri Lanka will be better. It is envisaged that the area under
Cocoa could be increased by 5,000 hectares. Suitable conditions for growing cocoa are found in the Central, North Western, Sabaragamuwa, Uva, Western and Southern provinces up to 600m elevation. Cocoa can be considered the most important tree crop for underplanting coconut and rubber provided suitable soils exist.
There are 6 grades of cocoa beans according to the specifications given by the Sri Lanka Standards Institution (SLS 106:19977)
There are 6 grades of cocoa beans according to the specifications given by the
Sri Lanka Standards Institution (SLS 106:19977)
| Grades | External Colour | Mouldy beans Max.% | Slaty beans Max.% | Defective beans Max. % |
Foreign matter Max. % |
Moisture content Max. % |
| Grade I | Pinkish red to brown | 4 | 3 | 3 | 0.5 | 7.5 |
| Grade II | Brown or reddish brown to blackish brown | 5 | 5 | 5 | 0.5 | 7.5 |
| Grade III | Brown to blackish brown | 12 | 8 | 10 | 0.5 | 7.5 |
| Blacks | 1 | 7.5 | ||||
| Garbling (defective beans) | 1 | 7.5 | ||||
| Meat or Rice (pieces) | 2 | 7.5 |
