Cocoa Liquor in Human Health and Disease

The cocoa liquor market has witnessed significant growth owing to factors such as increasing usage of cocoa liquor in ice-creams, desserts, and bakery and confectionery products. Moreover, surging demand for convenience food such as bakery products provides huge market opportunities for the key players in the market. However, different processing techniques of cocoa beans and the variations in climatic conditions needed for cultivating the cocoa beans, causes a variation in the taste and colors of the final product. This is projected to hamper the overall growth of the cocoa liquor market.

Cocoa liquor or chocolate liquor is a pure cocoa mass in solid or semi-solid form. Similar to the cocoa beans from which it is produced, cocoa liquor contains both cocoa solids and cocoa butter in roughly equal proportion. Cocoa liquor is produced from cocoa beans that are dried, fermented, roasted, and separated from their skins. The beans are grounded into a cocoa paste. The paste is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter or cooled and molded into blocks of raw chocolate. It’s mainly used in making chocolate.

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Key companies

Barry Callebaut AG, Cargill, Inc., Olam International, Fuji Oil Company Ltd. (Blommer), ECOM Agroindustrial Corporation Ltd., Cocoa Processing Company Limited, Touton S.A, Niche Cocoa Industry Ltd., BD Associates Ghana Ltd., PLOT Enterprise Ghana Ltd.