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, derived from the seeds of the cacao tree, is a key ingredient in a wide range of products, from chocolate bars and hot chocolate to baked goods and beverages. This industry's importance extends beyond its culinary applications, as cocoa and its derivatives are also used in cosmetics, pharmaceuticals, and other industries.

The production of cocoa and cocoa preparations involves several key steps. First, the cacao pods are harvested, fermented, and dried. The dried beans are then roasted, cracked, and winnowed to remove the shells, leaving behind the cocoa nibs. These nibs are ground into a paste, known as 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 the cacao beans, which are the primary raw material. Additionally, the industry relies on specialized machinery for processing the beans, such as roasters, winnowers, and grinders. Other inputs may include various additives, such as sugar, milk, and flavorings, depending on the specific cocoa product being manufactured.

The primary outputs of the cocoa and cocoa preparations industry include 1806 Chocolate and other food preparations containing cocoa, 1803 Cocoa paste, whether or not defatted, 1804 Cocoa butter, fat and oil, and 1805 Cocoa powder, not containing added sugar or other sweetening matter. These products are then consumed by a wide range of industries, including the confectionery, baking, and beverage sectors, as well as the cosmetics and pharmaceutical industries.