Cocoa paste, whether or not defatted

cpc code 23610 covers the production of cocoa paste, a crucial ingredient in the manufacturing of chocolate and other cocoa-based products. As a key component of the global confectionery industry, the cocoa paste market plays a vital role in satisfying the world's growing demand for chocolate and related goods. This industry's output is essential for a wide range of downstream 23620 Cocoa butter, fat, and oil and 23630 Cocoa powder producers, making it a significant contributor to the broader food and beverage sector.

The production of cocoa paste typically involves the roasting, winnowing, and grinding of cocoa beans. First, the raw cocoa beans are roasted to develop their characteristic flavor and aroma. The roasted beans are then winnowed, a process that separates the nibs (the inner part of the bean) from the shells. The nibs are then ground into a smooth, liquid paste, known as cocoa liquor or cocoa mass. Depending on the desired properties, the cocoa paste may undergo further processing, such as defatting or alkalization, to modify its characteristics.

The primary inputs for the cocoa paste industry are raw cocoa beans, which are sourced from major producing regions around the world, such as West Africa, Southeast Asia, and Latin America. In addition to the raw material, the industry requires specialized equipment for roasting, winnowing, and grinding the cocoa beans into the final paste. Energy sources, such as electricity or fuel, are also essential for powering the production facilities.

The primary output of the cocoa paste industry is, of course, the cocoa paste itself, which is then used as a key ingredient in the manufacture of chocolate, cocoa powder, and other cocoa-based products. The cocoa paste may be further processed into 23620 Cocoa butter, fat, and oil and 23630 Cocoa powder, which are also important outputs of this industry and serve as inputs for a wide range of confectionery, baking, and beverage applications.