Cocoa farming involves the cultivation of cocoa trees to produce cocoa beans, which are the primary raw material for making chocolate and other cocoa-based products. It requires specific growing conditions and careful agricultural practices.

Key steps in cocoa farming include preparing the land, planting cocoa seedlings, maintaining the trees through proper irrigation and fertilization, controlling pests and diseases, and harvesting ripe cocoa pods. Post-harvest activities such as fermentation and drying are also crucial.

Cocoa farming faces challenges such as fluctuating market prices, climate change impacts, pests and diseases (e.g., black pod disease), aging cocoa trees, and access to finance and resources. Sustainable farming practices and innovative solutions are being implemented to address these challenges.

Cocoa trees typically start producing pods when they are 3-5 years old, with peak production occurring between 10-15 years. The trees can continue to bear fruit for several decades, but productivity usually declines over time without proper care and rejuvenation.

The main cocoa farming regions are concentrated near the equator in West Africa (e.g., Ivory Coast, Ghana, Nigeria), South and Central America, and parts of Asia. These regions provide the ideal climate and growing conditions for cocoa cultivation.

Cocoa bean quality is influenced by factors such as genetics of the cocoa plant, growing conditions (temperature, rainfall, soil), post-harvest handling (fermentation, drying), and storage. Quality beans are essential for producing premium chocolate products.