Text
E-book Discovery Learning About Cocoa : An Inspirational Guide for Training Facilitators
In the 17th century, markets in Europe were rapidly expanding and cocoa spread to most islands in the Caribbean and subsequently to mainland Venezuela and Colombia. In the same century, the Spanish succeeded in transferring a few live plants to Manila in the Philippines. Cocoa cultivation gradually spread southward through the East Indies, and ultimately also to Sri Lanka in the 19th century. Apart from this, early in the 20th century a series of introductions were made by the British into Sri Lanka from Trinidad, by the Dutch to Java and by the Germans to Papua New Guinea from various parts of Latin America. This gave rise to the cocoa industries of Papua New Guinea and Indonesia. Quite independently, Ecuador and the Province of Bahia in Brazil developed major cocoa areas in the 19th century, although the first planting in Bahia had been made in the mid 18th century. From Bahia, cocoa found its way to West Africa, where vast cocoa areas developed in the 20th century in Cameroon, Nigeria, Ghana and Cote d’Ivoire. More than a millennium after its discovery, chocolate is now a big business. The USA alone, the world's biggest consumer, consumes between 1 and 1.4 million tonnes of chocolate every year, and the global trade in confectionery, of which chocolate has the lion’s share, is estimated at about US$ 80 billion per year. Cocoa has become a vital export crop for many countries, particularly in West Africa, which produces over 65% of the world’s cocoa. It is also a major foreign exchange earner for some Central and South American countries and for South and Southeast Asia.
Tidak tersedia versi lain