Approximate Global Split of Production Between Forastero, Trinitario and Criollo

This is a very relevant question for understanding the diversity of cocoa! World cocoa production is dominated by one main variety, but the others, though smaller in volume, are crucial for fine and specialty chocolates.

It is important to note that these figures are approximations that may vary slightly depending on the source and the cocoa season. In addition, the genetic classification of cocoa is complex and constantly evolving, with many sub-varieties and natural hybridisations. However, there is general agreement on the following breakdown for the three major families of cocoa trees:

1. Forastero:
   • Share of World Production: About 80% to 90%
   • Characteristics: This is the most widespread and most robust variety, which explains its broad dominance. The term "Forastero" means "foreigner" in Spanish, because it was introduced into many regions outside its original Amazon basin.
     • Advantages: More resistant to disease, higher yield per hectare.
     • General Flavour Profile: Gives a frank, powerful cocoa taste, sometimes bitter or earthy, with fewer complex aromatic notes than Criollo or Trinitario. It is the base cocoa for most everyday chocolate.
     • Important sub-varieties: Amelonado is the most widely grown Forastero sub-variety in West Africa (Côte d'Ivoire, Ghana, Nigeria, Cameroon) and makes up the bulk of mass production. Other Amazonian Forasteros can have more interesting profiles.
   • Use: Mainly used to produce mass-market chocolate, cocoa powder and cocoa butter because of its lower cost and availability.
2. Trinitario:
   • Share of World Production: About 10% to 15% (some sources go up to 20%)
   • Characteristics: Trinitario is a natural hybrid that appeared in the 18th century on the island of Trinidad (hence its name) after a hurricane devastated the Criollo plantations, which were then replanted with Forastero. It results from crossing the remaining Criollo trees with the introduced Forasteros.
     • Advantages: Combines some of Criollo's fine aromatic qualities with Forastero's robustness and better yield.
     • General Flavour Profile: Highly variable, but generally offers a good balance with a solid cocoa base and more complex, fruitier aromatic notes than pure Forastero. It is a cocoa much appreciated for fine and single-origin chocolates.
   • Use: Widely used to make higher-quality chocolates and "bean-to-bar" chocolates because of its aromatic complexity and relative availability compared with Criollo. It is found in many producing countries (Caribbean, Latin America, parts of Asia and Africa such as Madagascar and Cameroon).
3. Criollo:
   • Share of World Production: Less than 5% (often cited between 1% and 5%, and some purist sources even put it below 0.1% or 0.01% for the purest and oldest varieties).
   • Characteristics: Considered the "noble cocoa" or the "prince of cocoas", Criollo is the oldest variety, cultivated by the Maya and the Aztecs. "Criollo" means "creole" or "native" in Spanish.
     • Drawbacks: Very delicate trees, highly susceptible to disease and pests, with much lower yields than Forastero and Trinitario. This explains its rarity and high cost.
     • General Flavour Profile: Beans generally less bitter and low in acidity, offering great finesse and exceptional aromatic complexity with notes of nuts, caramel, red fruits and spices, and a remarkable length on the palate.
   • Use: Highly sought after by artisan chocolatiers and makers of ultra-premium chocolate for creating exceptional bars and tasting chocolates. It is mainly grown in Central America (Mexico, Guatemala, Nicaragua), Venezuela, Colombia, Peru and Madagascar.

A few important points to remember:

• Constant hybridisation: The distinction between these three main types is not always absolute. There are many sub-varieties and natural or intentional hybridisations that sometimes blur the lines. More recent genetic studies have in fact identified around ten major genetic groups of cocoa, showing much greater diversity.
• Importance of terroir and post-harvest: Even within a single variety, terroir (soil, climate, environment) and the quality of the fermentation and drying processes will have a considerable impact on the bean's final flavour profile.
• The case of Nacional (Arriba): Often classified as a distinct "fine cocoa" variety, Nacional originates from Ecuador. Genetically, it is considered an ancestral type of Forastero, but its unique flavour profile (intense floral notes) puts it in the category of high-quality cocoas.

In summary, the vast majority of the chocolate we consume comes from Forastero beans. However, it is thanks to the Trinitario and especially Criollo varieties (and other fine Forasteros or Nacional) that artisan chocolatiers can create chocolates with complex, nuanced flavours that delight connoisseurs' palates. Preserving the genetic diversity of cocoa, including these rarer varieties, is a crucial issue for the future of quality chocolate.