Ghana Cocoa Board,Cashew and Cocoa Production, Processing ...

Cocoa

The saying 'Cocoa is Ghana, Ghana is Cocoa' portrays the important role cocoa plays in the economy of Ghana. Cocoa employs approximately 800,000 farm families spread over six of the ten regions of Ghana. The crop generates about $2 billion in foreign exchange annually and is a major contributor to Government Revenue and GDP. Cocoa products like chocolate, pebbles, and cocoa powder are used by many Ghanaians. Cocoa is indeed, Ghana and Ghana is Cocoa.
The cocoa bean was first introduced to Ghana by the Dutch missionaries at the beginning of the 19th century. Its widespread cultivation is however attributed to Tetteh Quarshie, a Ghanaian blacksmith from Osu in Accra. He lived and worked at Fernando Po for several years and on his return to Ghana in 1879, brought with him the Amelonado cocoa pods. He established a farm at Akwapim Mampong in the Eastern Region which turned into a nursery for all pioneering cocoa farmers in Ghana. His legacy is the cocoa bean that has become the backbone of the Ghanaian economy.
Cocoa cultivation, after Tetteh Quarshie assumed commercial dimensions and spread to all forest areas of the country, particularly Eastern, Ashanti, Brong Ahafo, Volta, Central and Western Regions. Cocoa pods mature and ripe throughout the year.
Cocoa is harvested by cutting the ripe pods from the trees, breaking them open and extracting the beans. The beans are fermented for 6 days with three turnings before drying for another 7 days in the sun. The beans are then bagged, graded and sealed for export.
In recognition of the contribution of cocoa to the development of Ghana, the government, in 1947, established the then Cocoa Marketing Board (CMB), as the main agency responsible for the development of the industry.

Best Cocoa and cashew seed from ghana, africa

Choosing quality cocoa and cashew flavor from Ghana Africa  (contact for
20Acres depot plan Investment partnership +233249570050, +23320357757)

 
In general chocolate and cocoa is considered to be a rich source of antioxidants such as procyanidins and flavanoids, which may impart anti aging properties. Chocolate and cocoa also contain a high level of flavonoids, specifically epicatech, which may have beneficial cardiovascular effects on health.
The stimulant activity of cocoa comes from the compound theobromine which is less diuretic as compared to theophylline found in tea.^[2] Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health benefits,^[29][30][32] though it should be noted that this refers to raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking and alkalizing processes.^[33] Studies have found short term benefits in LDL cholesterol levels from dark chocolate consumption.^{[citation needed]} The addition of whole milk to milk chocolate reduces the overall cocoa content per ounce while increasing saturated fat levels.^{[citation needed]} Although one study^[34] has concluded that milk impairs the absorption of polyphenolic flavonoids, e.g. epicatechin, a followup^[35] failed to find the effect.