Description

According to International Trade Centre, Cameroon is part of the West African cocoa belt, and its cocoa is believed to have roots from a Trinitario strain. Cameroon cocoa has a slight unique advantage over the regular West African basic beans. The beans are darker, more reddish break and has a more pungent flavor (International Trade Centre, 2001). Cocoa beans from Cameroon tends to be preferred by European cocoa-pressing industry for its higher-than-average cocoa butter content. Additionally, Cameroon cocoa can be processed into a highly prized red powder, used as a coloring and flavoring agent in the dairy and baking industry (International Trade Centre, 2001). Cameroon’s cocoa season runs throughout the year with October to February as the main harvest period (DRUM Commodities, 2012).