Cocoa is cultivated on lands covering over 70,000 km2 worldwide. About 70% of the world's cocoa production takes places in the equatorial region of West Africa, and the rest in the equatorial regions of Central and South America, the West Indies, and tropical areas of Asia (Dillinger et al., 2000). The global production of cocoa was 1,556,484 tonnes in 1974, and 3,607,052 tonnes in 2004, an increase of 131.7% in 30 years. The use of cocoa has evolved to what we now know as chocolate, made in solid or liquid form. Significant quantities of cocoa are used in the manufacture of numerous foods and beverages.
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