Buy Sao Tome and Principe Cocoa Beans Directly From Exporters & Suppliers - Best of 2024 Market Prices

Sao Tome and Principe cocoa beans were once the most common in the world. The twin islands provide the best quality of cocoa beans both to the local and the foreign market.

The country has been for years exporting cocoa beans. The exportation started way back in the 19th century. In 1963-1978 the country produced 11,000 tons of cocoa under the management of the Portuguese. The quantity of cocoa beans produced has been declining due to lack of fund and arable land. In 2016 the country exported about 3000 tons of cocoa which gave a monetary conversion of 8.3 million US dollars. Export of cocoa beans amounted to 93% of all agricultural produce in that year. 

The Roca Olivais Marim plantation, Roca Morro Peixe plantation and Roca Santa Margarida plantation are the main cocoa farms in the country.

The cocoa exporting companies in Sao Tome Principle are Sociedade Satocoa, the CECAB Cooperatives, Agro-Comercial Agricon, Ubua Budo and Belavista.

The leading export destination of Sao Tome and Principle are Portugal, the Netherlands, Belgium and France.

There are two primary varieties of cocoa from Sao Tome and Principe cocoa beans. They include;

• The Amelonado cocoa beans-it is native to the Amazon basin in South America in south America.it was the first variety to be planted in Sao Tome and principle
• Forestero cocoa beans-it is the most popular variety of in the world market 

Sao Tome and Principe has ideal conditions for the growth of cocoa beans. The volcanic soils and the tropical climate are significant. Cocoa thrives well in fairly uniform temperature, high humidity, abundant rain, nitrogen-rich soils and protection from strong winds. It requires a minimum of 90-1100 mm rainfall per month with an annual rainfall of 1500-2000 mm.

Sao Tome and Principe cocoa beans harvest starts when they are mature. At their mature state, their colour is red, green, or purple. Pods with cocoa beans grow from the trunk and branches of cocoa beans. Harvesting involves the removing of ripe pods from the tree. Open using a machete them to extract the wet beans. Pods are suitable for the harvest for 3 to 4 weeks, after which time the beans begin to they germinate.

Once harvested, the cocoa pod cracked open, and the rind discarded; the pulp and seed pods are what farmers are after. The cocoa is then dried. At the Roca Morro Peixe plantation, workers use the heat from the sun. Workers build a hothouse with plastic shitting and wooden frame. The sun shines on the plastic sheeting and the required temperature reached without any additional heat.

There are about 30-50 seeds in a pod, and this is for chocolate making. The cocoa harvest is not done in one short period but is spread over several months once or twice per year. The pulps are removed and then piled in heaps, placed in bins and then laid out on grates for some days. In this time, the pulp and the seed undergo sweating where the thickened pulp liquidizes as ferments. Sweating is necessary to keep the quality of the beans, which is always white with a bitter taste.

The processed cocoa beans are then transported by designed trucks to the airport of Sao Tome international airport. At the airport, the cocoa is stored in specialized warehouses ready for export.

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