Buy Equatorial Guinea Cocoa Beans Directly From Exporters & Suppliers - Best of 2024 Market Prices

Equatorial Guinea cocoa beans are known for their high quality. It avails the best quality of cocoa beans to the local and the foreign market.

Equatorial Guinea is home some of the most exotic cocoa trees and its capital, Malabo, is located right in the cocoa belt, roughly3 degrees north. Equatorial Guinea is the origin of cocoa grown in Ghana, which is the second-largest producer of cocoa in the world. Cocoa beans are the basis of chocolate and Mesoamerican food, including Mexican drink that also includes maize.

Equatorial Guinea cocoa beans are mainly grown in the cocoa belt. The production of cocoa in 1967 was estimated to be 38 million tons. The production has sharply dropped over the years whereby in 1980 the annual production was 4,512 tons, and in 2004 the production was 24000 tons. 

An estimate of 8% of the land in Equatorial Guinea cultivates cocoa. Cocoa is also grown on the island of Bioko.

Other producers of cocoa include; Ghana, Congo, Central African Republic and DRC.

The three main varieties of cocoa beans cultivated in Equatorial Guinea include;

• Forastero –is the most widely used. It contributes to 80-90% of the total world production. Forestero is the main variety of cocoa grown in Equatorial Guinea.
• Criollo-they is the rare varieties and is considered a delicacy. Few areas grow this variety.
• Trinitario-is a hybrid between Criollo and forastero. It is of more quality than forester.

Cocoa belt in Equatorial Guinea is roughly 3 degrees north with a perfect climate, very rich soil, and highest rainfall of (105-110) mm to grow the cacao the fruit from which chocolate made. The country receives adequate rainfall throughout the year. Equatorial Guinea Cocoa can be grown up to 300 m above sea level. It requires a minimum of 90-1000 mm rainfall per month. The plant needs equitable climate with well-distributed rain. If the dry period prolongs, irrigation scheduling is necessary.

Harvesting of cocoa beans starts when they are fully mature in the form of pods. Upon maturity, their colour is green, red, or purple. Harvesting is done three to four times weekly. The cocoa beans are harvested by pods which are opened typically with a machete to expose the cocoa beans. The pulp is removed and then piled in heaps for several days, during which, the pulp and seeds undergo sweating where the thick flesh liquidizes and ferments. Sweating is essential to keep the quality of the beans, which is always white with a bitter taste.

The tropical pods contain 30-40 beans. The wet pods are transported to a facility to allow them to dry and ferment. 

The processing of cocoa beans is in the city of Malabo. The cocoa belt is the home of rare Heirloom beans, which have a unique, excellent flavour that attracts the higher market prices. At their mature state their colour

The Equatorial Guinea cocoa beans are transported to the airport of Maloba by designed trucks. The leading export destination of Congo cocoa beans is china and Europe. 

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