Cocoa and cocoa preparations

HS code 18 covers the production and trade of cocoa and cocoa preparations, a vital industry that plays a significant role in the global food and confectionery sectors. Cocoa is a key ingredient in a wide range of products, from chocolate bars to hot chocolate, and its cultivation and processing are essential to meeting the world's demand for these beloved treats. This industry not only supports the livelihoods of millions of farmers and workers around the world but also contributes to the broader economy through international trade and the production of high-value consumer goods.

The production of cocoa and cocoa preparations involves several key steps. First, cocoa beans are harvested from cocoa trees, fermented, and dried. The dried beans are then roasted, cracked, and the nibs (the inner part of the bean) are separated from the shells. The nibs are ground into a thick, rich paste called cocoa liquor or cocoa mass, which can be further processed into a variety of cocoa products, such as cocoa powder, cocoa butter, and chocolate.

The main inputs required for the cocoa and cocoa preparations industry include cocoa beans, which are the primary raw material, as well as specialized machinery for harvesting, processing, and refining the cocoa. Energy sources, such as electricity or fuel, are also necessary for the various stages of production. Additionally, the industry relies on a skilled workforce, from farmers to factory workers, to ensure the efficient and high-quality production of cocoa-based goods.

The primary outputs of the cocoa and cocoa preparations industry are cocoa powder, cocoa butter, and chocolate. These products are then used as inputs for a wide range of other industries, including 19 Food preparations, 21 Miscellaneous edible preparations, and 22 Beverages, spirits and vinegar. The cocoa industry also generates a significant amount of trade, both domestically and internationally, as these products are in high demand around the world.