A3 acts as an independent partner in global cocoa trade, connecting origin supply and processor capability with the technical and commercial requirements of food manufacturers.
From origin sourcing and technical processing to documentation, packing and final delivery, we coordinate the value chain to provide “cocoa as it is” for demanding applications.
Explore seven cocoa origins across West and Central Africa, from the region's largest producing countries to smaller established cocoa-growing areas.
West Africa’s largest cocoa origin, with a broad production base and established processing and export infrastructure.
Last reviewed 31 July 2026. Three practical reference points explain cocoa at origin without relying on crop-year production, grinding or stock estimates.
A typical cocoa pod contains around 30–40 beans, surrounded by pulp before fermentation and drying.
Around 400 dried cocoa beans are needed to produce one pound of cocoa. This is a cocoa-input reference, not a fixed bean-to-chocolate-bar conversion; recipes and cocoa percentages vary.
A typical cocoa fermentation takes 5–7 days, helping develop flavour precursors that later become recognisable cocoa and chocolate notes during roasting.
A3 moves beyond transactional trading to coordinate certified sourcing, quality control, compliance and commercially practical delivery from origin to destination.
A3 provides Fairtrade and Rainforest Alliance certified cocoa products, supporting responsible procurement and more resilient cocoa communities and supply chains.
Continue exploring product families that may fit the same sourcing programme.
Share the ingredient, application, key technical targets, packing, volume, destination and shipment window with A3.
