Chocolate consumption in kilograms per person and country:
Source: 2002 International Statistics of Cabisco/ICCO.
Cocoa bean production per country in thousand tonnes:
Source: 2004 LMC International, ICCO, ED&F Man.
World's top 10 global chocolate manufacturers:
Source: Top 100 Global Confectionery Companies. Candy Industry, 168 (1): 35-39, January 2003.
Chocolate's nutritional information:
Source: McCane and Widdowson's The Composition
of Foods, 5th edition.
The cocoa bean's fields of application:
World cocoa bean production for 2004/05 is forecast at 3.194 billion tonnes according to the ICCO. However, it is not possible to say exactly what percentage of this will be used to make chocolate. A rough indication would be that after processing one-third of production remains as cocoa liquor and the rest is pressed to make cocoa butter and cocoa powder. The majority of the cocoa butter is used in chocolate production along with the cocoa liquor. This indicates therefore that roughly two-thirds of bean production is used to make chocolate and one-third to make cocoa powder. Cocoa butter is also used in the manufacture of cosmetics, but the usage is very low. Research is being carried out into other uses for cocoa such as potash, animal feed, jams, alcoholic drinks etc, but again the usage is very low.
World cocoa consumption:
In its Quarterly Bulletin of Cocoa Statistics, ICCO publishes estimates of the annual consumption of cocoa (that is the cocoa content of chocolate confectionery and other products containing cocoa calculated as grindings of beans plus net imports of cocoa products and of chocolate and chocolate products in beans equivalent) in the leading cocoa-consuming countries.
In the 2001/02 cocoa year world cocoa consumption was around 0.53 kilograms (1.17 pounds) per head, or 0.97 kilograms (2.14 pounds) per head excluding China, India and Indonesia whose large populations have a disproportionate effect on world per capita consumption. There are, however, wide variations in consumption levels between the regions. Countries in Europe consume on average around 1.87 kg (4.12 lbs) per head, the Americas 1.20 kg (2.65 lbs), Asia and Oceania 0.11 kg (0.24 lbs) and Africa 0.13 kg (0.29 lbs).
Source: ICCO Quarterly Bulletin of Cocoa Statistics, 29 (3), 2002/2003.
Ingredients in eating chocolate:
56-70% cocoa solids, to include 31% cocoa butter
Mass-produced milk chocolate
11% cocoa solids
Source: McFadden, C. 2000. Chocolate - A Celebration of the World's Most Additive Food. London:Hermes House.
Statistics and facts for cocoa and chocolate consumption, production, ingredients etc.
The International Cocoa Organization