Cocoa beans; whole or broken, raw or roasted

HS code 1801 covers the trade of cocoa beans, which are the primary raw material used in the production of chocolate and cocoa products. As a globally traded commodity, the cocoa industry plays a vital role in the global food and confectionery supply chain, with significant economic and social implications for producing countries, particularly in West Africa. The demand for high-quality cocoa beans continues to grow, driven by the increasing popularity of premium chocolate products worldwide.

Cocoa beans are typically harvested from cocoa trees, fermented, dried, and then exported for further processing. The fermentation process is crucial, as it helps develop the beans' characteristic flavor and aroma. After fermentation, the beans are dried, often in the sun, to reduce their moisture content. This process can take several days to a week, depending on the local climate conditions.

The primary input for the cocoa industry is, of course, the cocoa bean itself. Cocoa trees require specific climatic conditions, such as high humidity, moderate temperatures, and well-distributed rainfall, to thrive. In addition to the raw cocoa beans, the industry also relies on various processing equipment, such as fermentation boxes, drying facilities, and transportation infrastructure to move the beans from the farms to the global market.

The main output of HS code 1801 is raw or roasted cocoa beans, which are then used as the primary ingredient in the production of 1803 Cocoa paste, 1804 Cocoa butter, and 1805 Cocoa powder. These intermediate products are further processed and combined to create a wide range of chocolate and cocoa-based confectionery and food products, which fall under various other HS codes, such as 1806 Chocolate and other food preparations containing cocoa.